Need a last-minute treat for a romantic occasion? Chocolate-covered strawberries are the answer. Follow my easy how-to for a truly luscious indulgence!

How to Make Chocolate Covered Strawberries

Original publish date: February 14, 2019.

If you are looking for a special occasion treat that only requires simple ingredients, is super easy to make, and so impressive, chocolate-covered strawberries are the way to go!

These delightful treats are not only for Valentine’s Day, but they do get the most attention during this time of year.

For more romantic treats for Valentine’s Day, check out my chocolate cheesecake and these adorable red velvet sugar cookies. I also have TONS more ideas in my recipe index’s Valentine’s Day category.

Chocolate-covered strawberries may be the simplest of treats, but there are a few important things to know that will guarantee the best results, so read on in this step-by-step guide!

How to Decorate Chocolate Covered Strawberries

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Why this is the best chocolate covered strawberries recipe

Beautiful: Few things are as beautiful as fresh chocolate-covered strawberries. They’re elegant as all get out, yet so simple to make.

Customizable: Express your creativity by decorating the strawberries with drizzles, swirls, nuts, or cookie crumbles. This allows you to tailor them for any special occasion or theme.

Inexpensive: If you’ve ever bought chocolate-covered strawberries, you know how expensive they are. Making your own at home will save you a ton of money, and they’ll turn out every bit as impressive.


Chocolate: Use your favorite chocolate as long as it is high-quality melting chocolate. Chocolate chips are generally not recommended for this, as they contain stabilizers that inhibit them from melting smoothly.

Strawberries: Select ripe, firm strawberries with intact green stems. And make sure they’re at room temperature.

More chocolate (optional): Use a complimentary kind of chocolate for drizzling on the hardened coating, for a truly impressive look.

Variations and substitutions

Dairy-free: If you use bittersweet chocolate rather than milk chocolate, it will likely be dairy-free. Be sure to check the ingredient label.

Flavorings: To add extra flavor to your chocolate, consider incorporating extracts like vanilla, almond, or citrus zest.

Colors: Use colorful chocolate melts or candy melts for a colorful variation.

Special equipment

Baking sheet: For setting the dipped strawberries.

Parchment or wax paper: To prevent sticking.

Microwave or double boiler: For melting the chocolate. If using a microwave, use a microwave-safe bowl.

How to make chocolate-covered strawberries

Step 1: Melt the chocolate

Chop your chocolate and place it in a small, tall-ish bowl.

Placing chopped bittersweet chocolate in a small, tall bowl.

Melt the chopped chocolate in 20-second intervals in the microwave, stirring after each, until the chocolate is smooth and liquid. 

Stirring melted chocolate until it's completely smooth and melted.

This is the easiest method, although you could also use a double boiler (more info on that below).

Step 2: Dip

Wash and dry the strawberries thoroughly.

Grasp each berry by the leaves and dip into the melted chocolate.

Dipping a fresh strawberry in smooth melted chocolate and allowing the excess to drip away.

Tap off any excess chocolate on the side of the bowl.

Step 3: Let harden

Place the chocolate-dipped strawberries on a parchment-lined sheet pan in a single layer, and allow the chocolate to set at room temperature. 

Placing a freshly dipped chocolate-covered strawberry on a parchment-lined baking sheet.

Step 4: Decorate

Melt your complimentary chocolate (I’ve used milk chocolate) and transfer it to a piping bag fitted with a #1 round tip. (Check out the video in the recipe card below, to see my special, mess-free trick for this.)

Drizzling milk chocolate over chocolate-covered strawberries, for garnish.

Drizzle it over the berries.

Expert Tips

  • Avoid using chocolate chips, as they contain stabilizers that help keep their shape during baking. I know chocolate is a pain to chop, but it’s worth the extra effort to use baking bars rather than chips. They melt so much more easily.
  • Use the freshest strawberries you can get your hands on, to avoid sweating or leaking. If they have any soft spots, the sugar in the chocolate will draw out their liquid and you’ll have puddles of juice. Look for berries that are firm, plump, and shiny, with no bruises.
  • Rinse the strawberries gently in cool water, then carefully dry them with paper towels. For the chocolate to stick properly, the strawberries must be completely dry, so it’s a good idea to let them air out for half an hour or so before dipping.
  • To avoid a puddle of chocolate underneath the berries, gently drag the bottom of the strawberry along the lip of the bowl to remove any excess.


What kind of chocolate is best for chocolate-dipped strawberries?

Use the best quality chocolate you can find. I can’t stress this enough because it makes a significant difference on many levels!

Firstly, the flavor of high-quality chocolate tastes better than cheap chocolate.

Secondly, the consistency of high-quality chocolate results in smooth, liquid, melted chocolate that is less likely to seize up.

Third, the look of your strawberries will have a smooth and shiny finish rather than grainy, lumpy, or mottled.

Can chocolate-covered strawberries be made ahead?

Unfortunately, chocolate-covered strawberries do not keep well for extended periods of time.

To avoid sweating or leaking, it’s best to make chocolate-covered strawberries the same day you plan to serve them.

But the good news is, they will stay at room temperature for 10 hours without a problem. Leave them in a cool, dry place, uncovered, on a parchment-lined baking sheet.

Best Chocolate for Chocolate Covered Strawberries

Two ways to easily melt chocolate

You have two options for melting chocolate: the microwave or a double boiler.

Microwave method

This is the best way to melt chocolate, in my opinion. It’s the most foolproof way because no water is involved, and chocolate does not like water.

Place your chopped chocolate in a bowl (I recommend something small and tall-ish to make it easier to dip your strawberries in), and heat it in quick 20-second bursts, stirring after each interval.

Be careful not to overheat it, or it could burn. It’s best to stop when there are still a few small lumps because as you stir, they’re likely to finish melting with just the residual heat in the bowl.

Double boiler method

If you don’t have a microwave or prefer not to use one, you can melt your chocolate in a double boiler.

Heat about an inch of water in a small pot over low heat. Place your chopped chocolate in a glass or metal bowl and rest it on top. The water should barely be simmering, and the bottom of the bowl should not be touching the water.

As you stir it, the chocolate will melt from the heat of the steam, but be careful that no steam is escaping around the bowl, or condensation can make its way into the chocolate and cause it to seize.

If your chocolate clumps up into a big mass and won’t melt no matter what, you have seized chocolate on your hands, and you need to start over.

How to decorate and serve

While the chocolate is still wet, you can top it with yummy things. Here are a few ideas:

  • Chopped nuts
  • Shredded coconut
  • Colorful sprinkles
  • Toffee bits
  • Crushed-up Oreo cookies or graham crackers

Or anything else your heart desires!

You could also give them a drizzle of a contrasting kind of chocolate. For what you see here, I used dark chocolate to dip the berries, then gave them a drizzle with milk chocolate for contrast.

Another fun option is to make tuxedo strawberries. You can see how that’s done here: Tuxedo Cupcakes.

Easy Chocolate Covered Strawberries Recipe

How to store and keep

Room temperature: Room-temperature chocolate-covered strawberries are much more enjoyable to eat than cold ones. The flavors are fuller, and nicer on your teeth, too! Try to serve them within 10 hours of dipping them.

Refrigerator: I do not recommend refrigerating chocolate-covered strawberries. It will cause condensation on the outside of the chocolate, which doesn’t look as pretty. In addition, the chocolate becomes so hard it will shatter and fall off in big pieces when you bite it.

Best Chocolate Covered Strawberries Recipe

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A few more of my best chocolate recipes!

How to Make Chocolate Covered Strawberries
5 stars (3 ratings)

Chocolate Covered Strawberries

Servings: 12 Berries
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Need a last minute treat for a romantic occasion? Chocolate covered strawberries are the answer. Follow my easy how-to for a truly luscious indulgence!


  • 8 ounces (226.8 g) bittersweet chocolate, chopped finely
  • 12 (144 g) fresh strawberries, rinsed and dried thoroughly
  • 3 ounces (85.05 g) milk chocolate, chopped finely


  • Place the chopped bittersweet chocolate in a small, tall-ish bowl and melt in 20-second intervals in the microwave*, stirring after each, until the chocolate is smooth and liquid. 
  • Grasp each berry by the leaves, and dip into the melted chocolate
  • Place on a parchment-lined baking sheet, and allow the chocolate to set at room temperature. 
  • Melt the milk chocolate, and transfer to a piping bag fitted with a #1 round tip.
  • Drizzle the milk chocolate over the berries.


*To melt the chocolate in a double boiler, heat about an inch of water in a small pot, place your chopped chocolate in a glass or metal bowl, and rest it on top. (The water should just barely be simmering, and the bottom of the bowl should not be touching the water.) Stir until smooth and liquid.
A few more romantic dessert ideas:
Serving: 1berry, Calories: 149kcal, Carbohydrates: 15g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 1mg, Sodium: 3mg, Potassium: 146mg, Fiber: 2g, Sugar: 11g, Vitamin A: 11IU, Vitamin C: 7mg, Calcium: 15mg, Iron: 1mg
Cuisine: American
Course: Dessert, Snack
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  • Allie

    Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.