How To Make Chocolate Covered Strawberries

ExamplesHere’s a handy guide showing different types of chocolate covered strawberries.

These are not only an impressive (and romantic) treat, they are so easy to make. Don’t miss the big list of tips shared at the bottom (underneath the recipes).


  • Before starting, line a baking sheet with wax or parchment paper.
  • For best results, ensure the fruit is at room temperature before starting.
  • Clean strawberries by gently rinsing them with cool water then pat completely dry with paper towels. Leave stems and leaves on. Do this right before making instead of hours ahead of time, this will help prevent too much water absorption and “mushy” fruit.
  • No special tools are required for dipping, simply use a fork (inserted into stem end). Or if the leaves and stem are still attached, use them to hold onto.

6 ounces of dark chocolate
3 tablespoons half and half cream
1/2 tablespoon of butter (unsalted)
20 large strawberries

  • Heat the chocolate and cream in a double boiler with gently simmering water. Stir frequently.
  • Once melted and the mixture is smooth, add butter and stir until butter is melted. Turn off heat.
  • Dip berries one at a time, as high as you like, then lay on lined baking sheet.
  • Refrigerate for about 30 minutes until set.

Optional: Drizzle with melted white chocolate for an impressive display.

24 large strawberries
2 cups white chocolate chips
1 tablespoon shortening

  • In a double boiler, mix the white chips and 1 tablespoon of shortening over gently simmering water. Stir until melted.
  • Dip each berry 3/4 of the way up then lay on baking sheet.

Optional Drizzle:

1/2 cup semi-sweet chocolate chips
1 teaspoon shortening

  • Mix and melt together over a double boiler. Once mixture is melted, dunk a spoon into the mixture then drizzle over top.
  • Pop the baking sheet into the refrigerator for at least 30 minutes to harden and set.

20 large strawberries
8 ounces white chocolate candy coating (4 2-oz squares)
1 1/2 cups semi-sweet chocolate chips

  • Melt white candy coating in a double boiler over gently simmering water. Once melted, remove from heat.
  • Dunk berries right up to the stem. Place on lined baking sheet and allow to set before the next step.
  • Melt semi-sweet chips in double boiler with gently simmering water. Once melted, remove from heat.
  • Dip each berry no more than 1/2 way up (leaving the top portion of the white candy coating exposed).
  • Place on baking sheet and allow to dry before refrigerating.

How impressive are these, and yet they are so easy! Use the same ingredients as the double dipped above but increase the semi-sweet chips to two cups, the difference will be the dipping method. You’ll also want to use large berries that have good length to them for the best “tuxedo” effect.

  • First dunk the berries into the white candy coating close to the top. Allow to fully set before doing the next step.
  • Melt the semi-sweet chocolate as directed in the recipe above then lay each berry into the mixture…first at the back, then on both sides at an angle, meeting the same level at top with white layer and then meet at the bottom, leaving the middle white candy coating exposed to create a “V” for the white tuxedo shirt.
  • Lay each on lined baking sheet tuxedo side up and allow to set.
  • To do the buttons and bow tie, fill a ziploc bag with melted dark chocolate (allow to cool a bit so it’s not too hot to handle), snip a tiny bottom corner off, then squeeze bag gently to dot the buttons and fill the bowtie (two small triangles pointing to each other). For really tiny buttons you could also use a toothpick to dab dark chocolate onto the tuxedo shirt.
  • Refrigerate until set (about 30 minutes).

  • Do not allow the chocolate to overheat or get scorched by high heat, this will make it bitter and grainy.
  • Swirl berries while they are submerged in the mixture so they get covered really well.
  • Allow the excess to ooze back into the pot before placing them on baking sheet.
  • If chocolate gets too thick while you’re working, gently reheat to thin.
  • If you don’t have a double boiler, you can use a microwave for 30 second intervals, stir between each cooking session and don’t overheat. You can also use a pot of gently simmering water with an oven-proof glass bowl sitting in the water (not submerged though).
  • When melting in a double boiler, don’t allow any water to splash into the chocolate–this will make it unusable.
  • For an extra twist, you can sprinkle finely crushed nuts or candies over the just-dipped strawberries.
  • Carefully remove the chilled and set berries from the baking sheet with a flat knife if necessary.
  • Once these are made, they should be served that same day (or within 12 hours).
  • You can use the above recipes and methods for other fruits too! Try cherries, banana and pineapple chunks for variation.

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