How to Make Chocolate Covered Strawberries at Home

5 / 5 (1 review) 2 Comments

How to make chocolate covered strawberries

Homemade Chocolate Covered Strawberries

I’ve been seeing these advertisements for Chocolate Covered Strawberries all over the place.  Don’t get me wrong, they look amazing, and mine look, well, homemade. But, the idea of paying $19.99 (plus shipping!) for SIX Chocolate Covered Strawberries makes me ill.

I did think that it was the perfect idea for Mother’s Day though. I’d done plain chocolate covered strawberries before, and knew how SUPER easy they were to make! They are so easy my 2-year-old helped me make these.

Learning how to decorate the chocolate covered strawberries took a bit of trial an error, but we eventually got toppings on them and a nice drizzle effect. Even with the Bee’s “help” and the trial and error, we still did 3 lbs of strawberries (about 36-we ate 5 small ones) in less than an hour!

Now I’m going to show you how to make chocolate covered strawberries at home as well! This is, in my opinion, the easiest and fastest method for perfect chocolate strawberries.

Supplies

  • Several bowls
  • A few spoons for mixing
  • Parchment paper and cookie sheets
  • Paper towels

Step 1. Wash & Dry

Washing the strawberries

Wash the strawberries

This is more than just a rinse to get them ready to eat. Run your hands over/under the berries and make sure they get REALLY clean. Anything that is left on the berry is going to get covered with chocolate

Dry the strawberries  

Chocolate doesn’t stick to water, so it’s important that they are nice and dry.

Drying the strawberries

Step 2. Melt and Dip

Melted chocolate

Melt the chocolate

You can use a double boiler, a heat safe dish in boiling water, or if you are in a hurry, just melt them in the microwave. That’s what I did, and I learned the hard way. Milk chocolate, white chocolate, and dark chocolate all melt at different rates.  So, while it may take 3 minutes to melt the milk chocolate, 90 seconds might be more than enough for the white chocolate.

White Chocolate won’t stick if it’s over “cooked”. Melt it until it’s still chunky, then stir and stir and stir. To melt the chocolate do 30 seconds in the microwave, then stir well. Repeat until nicely melted, and almost runny (except white chocolate) Make sure you stir really well because it’s that action that lets the chocolate get runny.

Dip the Strawberries

While the chocolate is still warm, dip the berry in it.  I suggest an “around the bowl” type action, where you put the berry in the middle of the bowl, then roll it clockwise all the way around, keeping the bottom point of the berry at the bottom of the bowl.

Note: If you melt all the chocolate at once, you won’t have enough time to dip all the strawberries before it gets semi-solid again, so just do one flavor at a time

Step 3. Add Toppings and Decorate

Top the Strawberry

If you are using coconut, sprinkles, mini chocolate chips, crushed almonds, or anything else, dip them while the chocolate is fresh on the strawberry. Don’t wait for it to harden, or the “topping” won’t stick to it.

However, if you are using a drizzle for your “topping” make sure you place them on the parchment paper first.

Drizzle effect

If you want to do the cool drizzle effect, usually with contrasting chocolate (white on dark, milk on dark, etc, etc) this is the easiest way I found to do it:

  1. Stir your chocolate up until it is slightly runny again, then fill your spoon until it is overflowing.
  2. As it’s overflowing, move it from overflowing into the bowl to overflowing onto the strawberry (control the thickness of the line by the angle and fullness of your spoon).

Step 4. Place and Refrigerate

Lay the strawberry on parchment paper

Leave a little room to work between berries so they aren’t touching.  A silicone baking mat would have made this even easier, but parchment paper makes getting them off your work surface and onto a dish so much easier.

Whatever you end up using, just make sure that it’s on something mobile and solid (like a cookie tray) so you don’t have to move the still soft strawberries onto a cookie tray, and then put them in the fridge. It makes it easier and less likely to make a mess.

Refrigerate for at least an hour

Refrigerating them allows the chocolate to solidify back up, aiding in getting them off the parchment paper.

Step 5. Remove and Serve

Remove from Parchment paper

I suggest a metal Pie Server (yes, that’s my Cheese Slicer), but if you don’t have that, just be slow and gentle. However, they should just pop right off.

Step 6. Don’t Eat Them Too Fast!

Now that you know how to make chocolate covered strawberries quickly and easily, the hardest part is not eating them right away! Try not to eat them all before you can package them up to give to your Mom for Mother’s Day!

More Chocolate Covered Strawberry Ideas

I have handmade Mother’s Day gifts for each of my wonderful Moms, and each has 2 of each chocolate covered strawberry kind. Here are all of them:

  • Milk Chocolate
  • Milk Chocolate with Mini Chocolate Morsels
  • Milk Chocolate with Coconut
  • Milk chocolate with Dark Chocolate
  • Dark Chocolate
  • Dark Chocolate with White Chocolate
  • White Chocolate with Mini Chocolate Morsels
  • White Chocolate with Chocolate sprinkles
  • Which Chocolate with Milk Chocolate

I had everything but the strawberries in my stockpile, so this cost less than $5!  Even if you had none of it, you could purchase it all for less than $25, and have tons of fun with your kiddos making something extra special and yummy for Mom/Grandma!

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Chocolate covered strawberry recipe

How to Make Chocolate Covered Strawberries at Home

5 / 5 (1 review)
Prep Time: 10-15 minutes | Cook Time: 30 minutes
Yield: varies | Serves: varies

Ingredients

  • Strawberries
  • Milk Chocolate
  • White Chocolate
  • Dark Chocolate
  • Sprinkles
  • Mini chocolate chips
  • Coconut
  • 1 Tbsp Coconut Oil (Optional)

Instructions

  1. Wash the strawberries - be sure to run your hands over/under the berries and make sure they get REALLY clean.  
  2. Dry the strawberries completely
  3. Melt the chocolate until it's runny
  4. Dip the Strawberries
  5. Top the Strawberry
  6. Lay the dipped and decorated strawberry on parchment paper
  7. Refrigerate for at least an hour
  8. Remove from Parchement paper and serve
Ingredients: Chocolate, Strawberries
Meal Type: Appetizers and Snacks, Desserts, Mother's Day, Valentine's Day, Egg Free, Meatless
Categories: Finger Food and Dips, Microwave, Stove Top

Comments & Reviews

  • Erin

    I did chocolate dipped strawberries, blueberries, & raspberries for my son’s pre-k class yesterday as an end of the year treat. I didn’t go all out with the toppings, but they were a huge hit! The only thing I did differently is put them on wax paper instead of parchment & put them in the freezer so they would be slightly frozen when I left to take them to his class because we live in Las Vegas & it was already 100 degrees yesterday! When we did a tour of the local chocolate factory today I was appalledby the fact that they were selling chocolate covered strawberries for $5 a piece! Yours are much prettier!

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