Chocolate Covered Strawberries are a classic! Ruby-red strawberries dipped in swoon-worthy melted chocolate, then garnished with a white chocolate drizzle and chopped hazelnuts.
If you’re looking for a fancy treat that’s actually a snap to make, this easy chocolate-covered strawberries recipe is for you! It really doesn’t get better than fresh, ripe strawberries dipped whole in real melted chocolate. They are ideal for romantic occasions like Valentine’s Day, anniversaries, or even birthday parties. However, they are also a hit with kids, making them a great option for a sophisticated afternoon snack or a charming addition to a tea party.
- Fresh Strawberries: Leave the stems and leaves on, for easy handling and dipping.
- Chocolate: A mix of semisweet chocolate and milk chocolate is just right.
- Salt: Just a pinch.
- Optional Toppings: White chocolate, roasted hazelnuts.
How to Make Chocolate Covered Strawberries
It’s time to get into the method of dipping strawberries in chocolate successfully. You’ll want to make sure to carefully wash them and very carefully pat them dry before you dip.
- Wash and Dry. Wash the strawberries and then dry each one separately with a paper towel. If the strawberries are damp when you dip them, the chocolate won’t stick properly.
- Melt the Chocolate. Combine the milk chocolate, semisweet chocolate, and a pinch of salt in a heat-resistant bowl. Stir to melt over a saucepan of simmering water, or microwave for 10-second bursts, stirring after each burst. Melt the white chocolate as well, in a separate dish.
- Dip the Strawberries. Pick up one strawberry at a time by the leaves and/or stem. If the stem is too short, you can insert a toothpick into the stem end of the strawberry, and hold on to the toothpick. Dip the strawberry into the melted chocolate, and rotate it around so that it is well-coated. Lift the strawberry out of the chocolate, let the excess drip off (shake it a little if needed), and lay on a wire rack to set. Repeat with the remaining berries.
- Add Toppings, as Desired. Once the chocolate is set, add toppings. To do this, just drizzle white chocolate over the strawberries with a fork and then carefully roll them one by one in a bowl of toasted, chopped hazelnuts.
- Rest. Allow the strawberries to set firmly, by leaving them on the rack for about 2 hours at room temperature.
Recipe Tips and Hacks
- More Than Just Drizzle: You don’t have to just drizzle on the white chocolate – if you’d like to make a pretty shape (a heart, a letter of the alphabet, etc) then spoon your melted white chocolate into a plastic baggie (be very careful if it’s still hot!). Snip a tiny, tiny corner off – like the size of a sesame seed or smaller. “Pipe” the chocolate through the snipped corner to make special designs!
- Double Dip: In this case, that’s actually a good thing! To make your strawberries extra-chocolatey, just let the first layer of chocolate set before dipping in a second layer. Yum. You may need additional chocolate chips or bars if you do this.
- Creative Toppings: From coconut shreds to sprinkles, you can decorate these any way you like! Pistachios and pecans are wonderful in place of the hazelnuts, or you could go with chopped candy bars like Heath, 3 Musketeers, or Twix. (Hint: freeze candy bars before chopping to make it easier.)
Chocolate-covered strawberries are best enjoyed fresh, so it’s ideal to make them on the day that you want to serve them.
- To store them, place the chocolate covered strawberries in a single layer in an airtight container lined with paper towels to absorb excess moisture. Store the container in the refrigerator for 1 to 2 days, and for best taste and texture, allow them to return to room temperature before serving. It’s important to avoid stacking the strawberries to prevent the chocolate from cracking.
More Romantic Dessert Recipes
- Easy Creme Brulee
- Red Velvet Cheesecake with Oreo Crust
- Easy Chocolate Cake
- Strawberry Cupcakes
- Red Velvet Crinkle Cookies
Easy Chocolate Covered Strawberries
- Wash the strawberries gently in room-temperature water, and dry each one with a paper towel. Set aside.
- Chop up the dark chocolate and milk chocolate into small pieces; combine with a pinch of salt in a heat-resistant bowl.
- Place the bowl with the chocolate over a saucepan of simmering water, and stir until melted. You can also melt the chocolate in the microwave for 20 seconds at a time, stirring after each time. The chocolate will melt inside before it melts outside, so be sure to stir well after each burst in the microwave.
- In a separate dish, melt the white chocolate using the same method.
- Take one strawberry at a time by the leaves or stem (if the stem is too short, you can insert a toothpick gently into the strawberry and hold the toothpick). Dip into the melted dark chocolate. Rotate gently to coat.
- Hold the strawberry over the dish of melted chocolate for a moment, and let the excess drip off. Gently shake as needed to remove excess.
- Lay the dipped strawberries on a wire rack and allow the chocolate to set before sprinkling on any toppings.
- When the chocolate has set, drizzle white chocolate over the strawberries with a fork. If using hazelnuts, gently dip the strawberry in a bowl of roasted, chopped hazelnuts.
- Allow the strawberries to set for about 2 hours at room temperature before serving.