Chocolate Covered Strawberries Recipe

Everyone likes chocolate-covered strawberries, a great Christmas or Valentine's Day present. This recipe includes my best strawberry suggestions for optimal results!

– 2 pounds fresh strawberrie – 12 ounces high-quality chocolate bars finely chopped (dark, semi-sweet, milk, or white chocolate)



Cover a large baking sheet with paper towels. Wash strawberries well and dry with paper towels. Put strawberries on the baking sheet. Wait one to two hours to dry and cool.


Chip 8 ounces (226 grams) chocolate in a large microwave-safe dish.⅔ 20–30 second 50% microwave increments blend chocolate. Don't consume chocolate beyond 115ºF using a quick-read thermometer. 


Milk or white chocolate should not exceed 110ºF. A huge glass dish over hot water melts chopped chocolate. Prevent water from reaching the dish bottom and chocolate.


Stir the remaining chopped chocolate into the melting chocolate until thoroughly melted. At 87°F, dip milk or white chocolate, semi-sweet or dark at 89-90°F. Both baking sheets need parchment. 


Cover a strawberry stem in chocolate. Separate strawberries from chocolate. Remove chocolate from the strawberries by wiping the basin edge. 


Dip strawberry and place on parchment. A few seconds later, transfer the strawberry to a clean baking sheet. Avoiding chocolate pools around strawberries is optional. Extra strawberries. 


If dark, semi-sweet, or milk chocolate drops below 85°F or 84°F, gently warm. Chopped chocolate cools hot chocolate for dipping.


After cutting the corner, sprinkle leftover chocolate on strawberries in a piping bag or zip top bag. Wait 15–20 minutes for room-temperature strawberries.


Also See: 

Lemon Olive Oil Cake Recipe