Chocolate Covered Strawberries

The ultimate sweet indulgence, Chocolate Covered Strawberries combine juicy fruit and rich chocolate for a treat that’s perfect for any occasion. Easy to make and always a crowd-pleaser, they’re a delightful way to show you care. Treat yourself or surprise someone special tonight!

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Prep Time 20

Total Time 20

Servings: 24 strawberries

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

1-1/3 cups Chocolate melting wafers See note 1
1 teaspoon Coconut oil
2 pounds Strawberries See note 2

Equipment

Sheet pan (15" x 10")

Method

Wash strawberries very gently in cool water and carefully dry with paper towels. Let stand at room temperature for about 30 minutes to ensure the strawberries are completely dry. Don’t dip strawberries unless they are completely dry, otherwise chocolate will become cloudy or won’t stick to the berries.
Line a large sheet pan with parchment paper, wax paper, or a silicone baking mat and set it aside. If using baking bars, coarsely chop the chocolate. Be patient when melting the chocolate and avoid rapid temperature changes. Do not microwave for too long or too many times; stir the chocolate frequently as it melts. Allow the coated strawberries to harden at room temperature instead of refrigerating or freezing them.
Add all but 2 tablespoons of the chocolate melting wafers to a large microwave-safe bowl. Add 1 teaspoon oil. Microwave for 15 seconds, then stir vigorously for 15 seconds. Continue to do this until the chocolate is melted. Once chocolate is melted, add the reserved 2 tablespoons of chocolate and stir until it melts.
Once chocolate is fully melted and smooth, hold a berry by the stem and dip it into the melted chocolate. Gently swirl to cover in the chocolate. Carefully slide the bottom of the strawberry against the edge of the bowl to remove any excess chocolate. Place the strawberry on the lined sheet pan. Repeat with remaining strawberries. If the melted chocolate is getting too hard to dip, heat it in the microwave for another 15 seconds and remix. You may need to add 1/2 teaspoon or more of oil too.
To drizzle chocolate on top, melt 2 ounces of white chocolate with 1/2 teaspoon of oil. Transfer the melted chocolate to a small plastic bag, seal it without air, and cut off a tiny tip. Drizzle over the strawberries. For a raised drizzle, wait until the chocolate has hardened; for a melted effect, drizzle right after coating the strawberries. You can also sprinkle on toppings like sprinkles or crushed Oreos before the chocolate sets. Let the strawberries cool at room temperature.

Notes

Tip 1: Chocolate chips contain stabilizers that prevent them from melting smooth. For best results, use high-quality baking bars like Baker’s, Lindt, or Ghirardelli, or look for melting wafers, which are often easier to work with. You can choose any type of chocolate—milk, semi-sweet, dark, or white.
Tip 2: Choose the freshest strawberries you can find! Look for bright red, firm, and plump berries with no soft spots. A 2-pound container is ideal, giving you enough strawberries in case some aren’t perfect. You’ll typically coat about 25–30 strawberries, but you might have a few extra depending on their size and how much chocolate you use.
Tip 3: To prevent scorching the chocolate, melt it in very short bursts and stir frequently. The goal is to keep the chocolate warm enough to melt gradually, but not hot; it should reach a smooth, room temperature consistency.
Tip 4: Melting chocolate slowly while stirring frequently helps it cool and harden before the cocoa butter rises to the surface, preventing streaks. Adding unmelted chocolate toward the end cools the mixture, encouraging it to set for a smooth, firm finish. This process stabilizes the chocolate, giving it a glossy appearance and ensuring it won’t easily melt on your fingers.
Tip 5: Chocolate Covered Strawberries are best eaten the same day. They last about 8–10 hours in a cool, dry place before they break down and start to leak and become sticky. I don’t recommend refrigerating; it will create condensation on the outside of the chocolate and cause it to break apart when you bite into them.