Chocolate Covered Strawberries Recipe

Rinse and Dry

Rinse 16 medium strawberries under cool running water. Pat them completely dry with paper towels or a clean kitchen towel. Ensure there is no surface moisture — wet strawberries will cause chocolate to seize and not adhere properly.

Leave Stems

Leave the green tops (stems) intact to create a handle for dipping. If preferred, hull only the very top seeds but keep the stem attached. Place the dried strawberries on a tray lined with parchment paper and chill in the refrigerator for 10 minutes to firm them up (optional).

Double Boiler Method (recommended)

Chop or measure 10 oz semi-sweet chocolate. Fill a small saucepan with about 1–2 inches of water and bring to a gentle simmer. Place a heatproof bowl over the pan, making sure the bowl does not touch the water. Put the chocolate and 1 tsp butter or coconut oil into the bowl. Stir frequently with a heatproof spatula until the chocolate is fully melted, smooth and glossy, about 3–5 minutes. Remove the bowl from the heat and wipe any steam from the bottom before proceeding.

Microwave Method (alternative)

Place chocolate and butter/coconut oil in a microwave-safe bowl. Microwave at 50% power for 20–30 second intervals, stirring thoroughly between intervals, until melted and smooth. Be careful not to overheat; stop when small unmelted pieces remain and stir to finish melting from residual heat.

Hold a strawberry by the stem and dip it into the melted chocolate, swirling to coat about two-thirds of the berry. Lift and allow excess chocolate to drip back into the bowl, gently scraping the bottom of the berry on the bowl's edge to remove drips. If you want a nut or sprinkle coating, immediately roll or sprinkle the coating over the wet chocolate before it sets.

Place each dipped strawberry on the prepared parchment-lined tray, leaving a little space between berries. Repeat until all strawberries are coated. If you used any toppings, sprinkle or press them on immediately so they adhere.

If desired, sprinkle a tiny pinch (about 1/16–1/8 tsp) of fine sea salt on a few berries while the chocolate is still wet to enhance flavor.

For a decorative drizzle, melt 2 oz white chocolate using the microwave method (shorter intervals) or double boiler until smooth. Transfer melted white chocolate to a small piping bag, a resealable plastic bag with the corner snipped, or use a fork. Drizzle thin streams over the set chocolate-coated strawberries in a back-and-forth motion. Do this while the dark chocolate is still a little tacky so the drizzle adheres, or after the dark chocolate fully sets if preferred for contrast.

Allow the chocolate to set at room temperature for 30–60 minutes, or refrigerate the tray for 10–20 minutes to speed setting. If refrigerated, remove strawberries and serve at cool (not frozen) temperature within 6–12 hours for best texture. Store leftover chocolate-covered strawberries in a single layer in an airtight container in the refrigerator for up to 48 hours; they are best eaten the same day or next day.