How to make chocolate covered strawberries with a smooth, glossy shell that sets properly. It is an easy, inexpensive no-bake dessert perfect for Valentine's Day and celebrations.
It was in the 1960's that a lady named Lorraine Lorusso, had an idea. She worked in a small gourmet store in Chicago, called the Stop n' Shop. One day, she dipped some fresh strawberries in chocolate, allowed them to harden and sold them to customers.
They were an instant success and started a chocolate dipped strawberry craze.
The classic combination of chocolate and strawberry is still popular today and tops the list of romantic foods normally associated with Valentine's day, candlelit dinners and wedding receptions.
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Selecting strawberries
Once a seasonal fruit, these days strawberries can be found in most supermarkets all year round. This works out well if you have a craving for chocolate dipped strawberries.
Use room-temperature strawberries, and select the ripe, firm ones (not soft and bruised).
Medium size strawberries often taste better than the very large ones.
Selecting a chocolate for chocolate dipped strawberries
You could use chocolate chips or a slab of chocolate cut into small pieces or grated.
Baking chocolate is unsweetened so you will need to add sugar (usually 1 tablespoon per ounce of chocolate).
Choose a good quality milk, dark or white chocolate - or make a few strawberries of each type.
How to make chocolate dipped strawberries
- Wash the strawberries under cold water and dry them thoroughly or the chocolate won't cling to the strawberries. Set aside for a while to ensure they are completely dry to avoid any problems with the chocolate not sticking.
- Set up a bain-marie, by filling ⅓ of a small saucepan with water. As it starts simmering, place a heat-resistant bowl (I use Pyrex) to sit on the rim of the saucepan. The water should not touch the bowl and it should be just simmering. Make sure no water mixes with the chocolate.
- Use a good quality chocolate and chop into small pieces so it melts easily.
- Stir in the butter and remove from the heat. (The butter gives a smooth glossy finish to the chocolate and will help the chocolate set.)
- Set the chocolate aside to cool slightly before dipping the strawberries.
- Hold the leaves of the berries and dip and twirl in the chocolate to coat ¾ of the fruit. Then hold over the bowl and twirl again so the excess chocolate falls back into the bowl.
- Place the strawberries on the parchment paper and keep in a cool part of the kitchen so the chocolate can set. (If your kitchen is warm, chill in the fridge for 10-15 minutes.)
Important tips
Water - even a single drop of water in melted chocolate will make it seize, turning it thick, grainy and unusable. This is why the strawberries must be completely dry before dipping and why the bowl must never touch the simmering water beneath it.
Chocolate that is too hot won't behave - overheated chocolate becomes thin, taking much longer to set and often dries streaky or dull. Melt it gently and take it off the heat while a few pieces are still visible, then let the residual warmth finish the melting.
Cold strawberries cause condensation - chilled berries develop a fine layer of moisture when they come to room temperature, which stops the chocolate sticking and can make it slide off in a sheet. Always start with room temperature fruit.
Troubleshooting
Most problems come down to two things: moisture and temperature.
The chocolate seized and went grainy - this is because water has got in, either from wet strawberries, steam from the pan, or a damp bowl. The chocolate has seized when it becomes thick and clumps up. Unfortunately at that point it can't be rescued for dipping, but stir in a little warm cream and it can be used as a sauce. For a dipping chocolate sauce, start again with a dry bowl.
The chocolate slid off the strawberries - either the berries were not dry enough or they were too cold. Wash them in advance and dry thoroughly with kitchen paper, then let them come to room temperature before dipping.
The chocolate has gone streaky or greyish - this is chocolate bloom, caused by too much moisture or incorrect temperatures. It is harmless and tastes fine, but to achieve a glossy finish, allow the chocolate to cool slightly before dipping and set the strawberries at a cool room temperature rather than in the fridge.
There is a pool of chocolate at the base - twirl each strawberry over the bowl for a few seconds longer to let the excess drip off, then place it down. A quick touch of the base against the bowl rim also helps.
The chocolate won't set - your kitchen may be too warm. Chill the chocolate briefly for 10 to 15 minutes, but no longer as prolonged refrigeration causes sweating.
Variations
Once you have dipped the strawberries, here are some ideas are to make them look even more impressive:
White chocolate drizzle - dip in dark chocolate, let it set, then drizzle melted white chocolate over the top with a piping bag.
Sprinkles and nuts - roll the just-dipped strawberry in chopped pistachios, toasted almonds, desiccated coconut or sprinkles while the chocolate is still wet.
Tuxedo strawberries - dip in white chocolate first, let it set, then dip each side at an angle in dark chocolate to form a jacket, then pipe on a bow tie and buttons - it is perfect for weddings.
Crushed freeze-dried raspberry - sprinkled over dark chocolate for a tart and colourful finish.
Vegan version - use a dairy-free chocolate and swap the butter for a teaspoon of coconut oil, which gives the same gloss and helps it set.
Making them ahead and storing
Chocolate covered strawberries are always best on the day they are made but with a little care they can easily be prepared in advance. Make them ahead and keep them:
At room temperature - this is the ideal. Arrange them in a single layer on parchment paper and keep in a cool spot, loosely covered and eat within 24 hours. The chocolate stays glossy and the fruit stays firm.
In the fridge - they will keep for up to 2 days but there is a bit of a trade-off. Chilled chocolate 'sweats' as it returns to room temperature, which dulls the chocolate and can make it look streaky. To minimise this, store them in an airtight container lined with kitchen paper to absorb moisture and take them out around 15 minutes before serving.
Don't freeze them - the strawberries will turn mushy on thawing and the chocolate will crack and separate.
If you are making them for an occasion - dip them the morning, or the evening before at the earliest. Any earlier and the berries start losing moisture becoming mushy within their chocolate layer and flavour deteriorates .
Making them for Valentine's Day
Chocolate covered strawberries are a classic Valentine's dessert and make thoughtful gift. Preparing them at home is inexpensive and easy to do. Dip them the morning, or the previous evening and store them somewhere cool.
For presentation, arrange them on a plate lined with parchment, or in a shallow gift box with tissue paper. A drizzle of contrasting white or dark chocolate takes just a minute and makes them look professionally made. They also look wonderful as a topping for a simple chocolate cake.
These dipped strawberries are also perfect for Easter, Mother's Day, for weddings and party platters as they look like a fair bit of effort has gone into making them.
FAQs
Make them the same day and no more than 24 hours ahead for best texture and shine. They will keep for up to 2 days in the fridge, but the chocolate may sweat and lose its gloss.
No, they are better kept at cool room temperature, so that the chocolate stays glossy. Only refrigerate if your kitchen is warm and you are worried the chocolate might melt, or if you need to keep them longer than a day.
This is usually due to moisture. The strawberries must be completely dry and at room temperature before dipping. Even condensation from chilled fruit is enough to stop the chocolate clinging.
Use a good quality dark, milk or white chocolate you would happily eat on its own. Most chocolate chips contain stabilisers which keep them from melting smoothly, so a chopped bar gives a better finish.
No, for strawberries eaten the same day it isn't necessary. Adding a little butter or coconut oil as in this recipe, will help it set reliably and gives a glossy finish without the extra work. Tempering would give a crisp snap to the chocolate whereas this chocolate casing is more yielding.
Yes, use a dairy-free chocolate and replace the butter with a teaspoon of coconut oil.
Twirl each strawberry over the bowl for a few seconds after dipping so the excess runs off and touch the base lightly against the rim before setting it down.
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Recipe
Chocolate Dipped Strawberries
Ingredients
- strawberries 24 medium
- chocolate - (1 cup) dark, milk or white - cut into small pieces 170 g
- butter 2 teaspoon
Instructions
- Wash 24 medium strawberries under cold water, dry well and lay them on a dry kitchen towel. Line a tray with parchment paper.
- Fill ⅓ of a small saucepan with water. Once it starts to simmer, place a pyrex glass bowl to sit on top of the pan, and pour in 170 g chocolate pieces.
- When most of the chocolate has melted, stir in 2 teaspoon butter and mix well. Remove from heat and set aside to cool down.
- After the chocolate has cooled, and is only slightly warm, holding each strawberry by its leaves, dip ¾ into the chocolate and twirl to fully coat it. Hold over the bowl and twirl it so any excess drips fall into the bowl. Then place the strawberry on the parchment paper to set. Do the same with the rest of the strawberries.
- Keep in a cool part of the kitchen to set or chill in the fridge for 10-15 minutes, till the chocolate has hardened. Serve the same day.
Notes
Only you will see your notes and you can edit them anytime.
Nutrition
Nutritional information calculated automatically per serving, accuracy cannot be guaranteed.
Catherine Brown says
Mmmmm, I LOVE chocolate diped strawberries! I never thought to add butter to the chocolate. I should give this s try.
Jen says
Loved reading the history about chocolates and strawberries! I had no idea. Such a simple recipe yet I never make these. Next time I see strawberries I'm going to grab me some for chocolate dipping!!
Sarah says
I love chocolate covered strawberries! I've made them once before but they weren't very pretty! I'll have to use your tips and try again!
Anne-Marie says
Ahhhh strawberries and chocolate: a match made in heaven! Love your tips on how to get the best result!
Namrata Cooks says
I make these on Valnetines day.. My kids love these. .
Julie says
Who doesn't love chocolate covered strawberries.? Even my best friend who doesn't eat "dessert" will treat herself with a chocolate strawberry or two. A real crowd pleaser.
Elizabeth | The Recipe Revival says
These look yummy! Such a great, simple dessert!
Sara [Real Balanced] says
Omg my mouth is wateringggg!! Can't wait to make these for Valentine's day!
Karyl | Karyl's Kulinary Krusade says
I've never tackled making my own chocolate strawberries, but I'll eat them by the dozen! I always look for the biggest strawberries when I'm eating them, but you're right that the medium sized ones often have better flavor.
Samantha H. says
Chocolate covered strawberries are a favorite of mine! I love the idea of using butter in the chocolate, I've never done that before.
April says
These looks so delicious but unfortunately I cannot eat strawberries covered in chocolate sauce. I get sick for some reason. I wish I could eat them!
Helene says
So nice of you to share your tips to make perfect chocolate covered strawberry. This is something I like to make for Valentine's day but of course we should indulge them more often. 🙂
Stephanie says
This is like the easiest treat ever to make!! Love these and they're perfect for any occasion!
Daniela says
Such a classic combination! These would be perfect for Valentine's Day.
Camilla Hawkins says
These would make a great cake topping or just a lovely sweet treat-)
Allison hanson says
One of my favorites! For some reason I have never tried to make them, your recipe looks very easy. Thanks for sharing!!
Honey @ The Girl Next Shore says
I can never make my choccy strawberries look like this!!!! Thanks for the tips!
Gloria @ Homemade & Yummy says
These are perfect for parties. Pretty to look at, and fun to eat. One of the easiest and show stopping things to make.
Alisa Infanti says
Thanks I never thought to add butter to help them set. Great tip!