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GET IT NOWMy Method For Better Chocolate Covered Strawberries
When I first started making chocolate covered strawberries, I used to just dip the berries into melted chocolate and call it a day. But a couple years ago, I started experimenting to make them better and now I’ll never go back! After lots of testing, here’s why this method makes the best version of this healthy dessert:
- Shinier, snappier shell – My chocolate covered strawberries recipe gives you a glossy shell, a cleaner bite, and that professional-looking finish. The trick is adding just a bit of oil and using a two-step melt.
- Even coating, less mess – My method makes it easier to dip cleanly without streaks, puddles, or excess pooling under the berries.
- Special but simple – Whether it’s date night, your new favorite Valentine’s Day recipe, or just a treat-yourself moment, these feel fancy without the stress.
- Make them your own – Sometimes I add nuts, coconut, or white chocolate, or you can skip the extras and let the shell shine.
Let me show you how to make chocolate covered strawberries that turn out like the professional ones. Make them with me!
“Absolutely gorgeous! I made these to take in to work and they were a huge hit!”
-Cindy
Ingredients & Substitutions
Here I explain the best ingredients for my chocolate covered strawberries recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Fresh Strawberries – Choose plump, firm ones with a rich red color, a dry surface, and no soft spots. Avoid ones that feel light for their size — I find those usually start to “weep” into the chocolate more quickly. Frozen berries won’t work because they make the chocolate seize. This method also works for banana slices, apple wedges, pineapple chunks, dried apricots, or even blueberries.
- Chocolate Chips – I used these sugar free dark chocolate chips for a shiny, snappy shell, and these sugar free white chocolate chips for a pretty drizzle. Feel free to use any kind of chocolate you love – regular dark, milk chocolate, or semisweet chocolate work, too.
- Coconut Oil – This is one of my tricks to help the chocolate melt more smoothly and set your chocolate covered strawberries with a glossy finish. The closest alternative is avocado oil, but the result won’t “snap” as nicely. Do not use butter, which contains water and can cause seizing.
- Optional Garnishes – This is where you can have fun decorating. I used unsweetened shredded coconut and chopped nuts. Pecans, almonds, walnuts, pistachios, or hazelnuts are all great!
How To Make Chocolate Covered Strawberries
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Melt the chocolate. Add most of the dark chocolate and a little coconut oil to a heat-safe bowl. Melt it gently, stirring until smooth. Stir in the rest of the chocolate until fully melted. This is called tempering and here is why it works best.
- Dip the strawberries. Dip each berry into the chocolate coating and turn to coat all sides. You can hold onto the berry leaves, or stick a toothpick through the top to make dipping easier. Place the chocolate covered strawberries on a parchment-lined baking sheet.
- Set at room temperature. If you’ll be serving these right away, just let them sit on the baking sheet until the chocolate is firm — or see step 4 below if you’re adding toppings. In some cases you may prefer to refrigerate instead. See my tips below for when it’s better to do that, and when it’s not!
- Decorate to your heart’s content. You’ve got options…
- Nuts or coconut – Sprinkle them on after dipping or gently roll the berries in them. Work quickly before the chocolate sets!
- White chocolate drizzle – Wait for the chocolate dipped strawberries to set first, unless you want a marble effect. Melt the white chocolate, then use a spoon, fork, or piping bag to drizzle over the hardened shell. I used a piping bag below, which gives you the most detailed drizzle.
How Tempering Works
The process I used for the chocolate here is called tempering. I melt 3/4 of the chocolate first, then stir in the rest to melt it gently and bring the temperature down.
📌 Compared to just melting all the chocolate upfront, this method gives you a chocolate covered strawberry shell that’s shinier, sets faster, and doesn’t melt as easily at room temp.
Here’s what helps it work correctly:
- The key is to melt most of the chocolate, then stir in more that’s not melted yet. This is super easy, but lowers the temp and yields better results.
- Be careful not to overheat. I usually use the microwave at 50% power in 15-30 second bursts, stirring in between. You can also use a double boiler on the stove.
- If you want to be precise with the tempering process, use a candy thermometer to check the temperature as you go. Melt the chocolate to 115-120 degrees F, then let it cool to 88-90 degrees F while stirring in the remaining chocolate. If it cools too much and drops to 80-85 degrees F, you can reheat it gently until it’s back in range.
- Work quickly to dip all the strawberries. The berries can lower the temperature of the chocolate even more and make it too thick over time. If that happens, just reheat it briefly to thin it back out, but not so much that it’s too hot.
- You can temper the white chocolate chips too, but I don’t since it’s such a small amount and just a drizzle. I usually stop heating when a few pieces are left and stir to finish melting.
More Tips For The Best Chocolate Covered Strawberries
- Choose firm strawberries. Very soft ones can release water into the chocolate too easily, causing it to seize.
- Dry fruit is everything. I prefer to wash my berries the day before, dry with paper towels, and leave them uncovered in the fridge to ensure they’re super dry. If you don’t have that much time, you can also air dry at room temperature after patting dry but I’d definitely give them at least 30 minutes.
- Bring the berries to room temperature before dipping. It doesn’t form condensation as easily and your chocolate covered strawberries will last longer that way.
- Leave the green stem on. These are your handle for dipping! Alternatively, you can use fork toothpicks or skewers like this.
- Is the coconut oil required? Not technically, but I highly recommend it. It makes the chocolate smoother for dipping and gives you a thinner shell that doesn’t shatter when you bite into it. You won’t really taste it because it’s just a small amount, but it makes a big difference in this chocolate covered strawberries recipe.
- How to avoid a chocolate “foot”: Just gently scrape the bottom of each chocolate covered strawberry on the edge of the bowl, before placing onto the parchment paper.
- I recommend drizzling the white chocolate only after the dark sets. You get more of a marble effect as they run together if the dark chocolate is still runny when you add the white. For the most precise designs, use a piping bag with a tiny hole snipped in it.
- If you’ll serve these within 2 hours, avoid the refrigerator completely. Going from cold to room temperature causes condensation to form on the chocolate, ruining your chocolate dipped strawberries more quickly. For the same reason, I let the chocolate set at room temp rather than refrigerating.
- If you’re serving later, set the chocolate at room temp and only then refrigerate. This gets you the shiniest, most even chocolate shell. At that point, remove from the fridge only right before eating, and they’re still best within 24 hours.
Chocolate Covered Strawberries (Best Method!)
My chocolate covered strawberries recipe uses a better, easy dipping method for a beautiful, glossy, and snappy chocolate shell.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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After washing the strawberries, let them dry completely for at least 30 minutes and come to room temperature.
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Line a baking sheet or large plate with parchment paper. Make sure it fits in your fridge (if making ahead for later) and set aside.
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Place 3/4 of the dark chocolate chips in a microwave-safe medium bowl, or a double boiler on the stove. Add the coconut oil. Heat at 50% power (or over simmering water on the stove), stirring occasionally, until completely melted. If microwaving, check in 15-30 second intervals.
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Immediately add the remaining 1/4 of the dark chocolate chips. Stir vigorously until melted and smooth.
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Working quickly, dip each strawberry into the melted chocolate and rotate to cover all sides. Place onto the parchment paper. Repeat until all the berries are covered in chocolate.
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Optional step: If adding chopped nuts or shredded coconut, sprinkle onto the strawberries after dipping into the chocolate. Alternatively, you can dip the chocolate covered strawberries into the nuts or coconut before the chocolate sets, but you’d need more of the nuts or coconut to coat easily, and have to be careful not to drip chocolate into the bowl.
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Let the chocolate covered strawberries sit at room temperature for 10-15 minutes to set the chocolate.
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Optional step: If you want a white chocolate drizzle, melt the white chocolate chips in the microwave or a double boiler. With a spoon, fork, or a piping bag fitted with a small tip, drizzle the melted white chocolate on the hard chocolate shell of the strawberries. Repeat until all strawberries are decorated. Let the berries sit at room temperature for 10-15 minutes again to set the white chocolate drizzle.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 chocolate covered strawberry
- Tips: To help you make the best chocolate covered strawberries with a smooth, snappy shell, don’t miss how tempering works and my recipe tips above.
- Storage: For best results, enjoy within a few hours without refrigerating. If you need to store them, place the berries in a single layer in a container lined with paper towels, and place another paper towel on top. They’ll be okay in the refrigerator for up to 24 hours. Remove them only right before serving, because they’ll start to form condensation fairly quickly.
- Freezing: Sorry, I just don’t recommend it. The berries will be mushy after thawing and ruin the chocolate shell.
- Note on nutrition info: I used sugar-free chocolate chips for these numbers, and didn’t include the optional nuts and coconut. The macros and calories can vary depending on the brand and type of chocolate you use.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Chocolate Covered Strawberries
26 Comments
Amy
1I can feel even better about making these and eating them too. So simple to make and your tips helped out so much!
Katie
0This is perfect for Valentine’s coming up! I love a healthier alternative to a favorite treat.
Hayley Dhanecha
0Oh how fun! What a delicious and easy way to enjoy these low carb treats! Such a delicious treat for Vday!
Lauren
0I love chocolate and these strawberries were the perfect treat for myself after a pretty strict week. Definitely making it again for the 14th!
Sandhya Ramakrishnan
0How perfect these are to make for your loved ones.
Amanda Mason
0I’m so glad I found this recipe!! I have a friend who was just talking about a dessert we can have during the super bowl and since it’s so close to Valentine’s Day – I’m going to share this with her! Thank you!
Aya
0I love how easy and practical this recipe is! It is perfect for valentine’s day!
Aubri Bell
0Could you use the same technique, of course with a few changes, to make chocolate covered almonds? I’ve missed these so much!
Wholesome Yum D
0Hi Aubri, I haven’t tried that but let me know your results if you do!
Gwynn
0A perfect recipe for Valentine’s Day!
Leslie
0I never thought to make chocolate covered strawberries…what a great idea!! Love this!
Linda
0What a great recipe and perfect for the upcoming Valentine’s day! So easy to make and adding shredded coconut makes these strawberries more fun
Liz
0Yummy! Chocolate covered strawberries are always a favorite! So easy to make too! Thanks for sharing! I love your decorating skills and ideas!
Jessica
0This is my favorite treat! They’re so easy and my husband even made them for me as a surprise!
Sharon
0These delicious and sweet chocolate-covered strawberries are the perfect treat to celebrate Valentine’s Day!
Elaine
0Oh wow, these strawberries are absolutely amazing! The perfect recipe for the upcoming Valentine’s Day!
Veena
0Perfect time for this seasonal dessert. This is so creative and picture perfect presentation.
Heather
0This is such a great alternative to making regular chocolate covered strawberries! No guilt 🙂 thanks!
Colleen
0These chocolate strawberries are so pretty and my friends are going to love them for Valentine’s Day. Thank for the tips!
Bernice
0YUM! I can’t wait to make this for our Valentine’s Day dessert. Such a nice little treat but not too heavy.
Kristyn
0These are our favorite!! We make them all month long & as long as strawberries are in season, we make them. Love all the different toppings.
Raquel
0These are such a delicious combination and so easy to make!
Trang
0So delicious. I loved your garnish ideas for nuts and coconuts. I’ve never tried pipping and drizzling them with white chocolate until now.
Taylor
0These were absolutely perfect! Rich, sweet and so delicious. I added shredded coconut to mine and it tasted amazing!
Cindy
0Absolutely gorgeous! I made these to take in to work and they were a huge hit!
Gina Ceraso
0Thank you so much for this recipe, I thought I could never have these again! You made my day!