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Three chocolate covered strawberries that are drizzled with milk and dark chocolate.

How to make chocolate covered strawberries.

Sara Vaughn
Make chocolate-covered strawberries the easy way with just a few simple tips and tricks because everything tastes better when it's dipped in chocolate.
Prep Time 15 mins
Chill 15 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 1 Dozen
Calories 120 kcal


  • 10 Ounces Chocolare of Choice
  • 2 Pounds Fresh Strawberries Stems attached if possible.


Prep the strawberries.

  • Wash and completely dry the strawberries.
    2 Pounds Fresh Strawberries

Temper the chocolate.

  • Use a double-boiler to temper the chocolate.
    10 Ounces Chocolare of Choice
  • If you are using the microwave to temper the chocolate then warm the chocolate in thirty-second increments, stirring in between, until the chocolate is completel melted.

Dip the berries.

  • Carefully dip the strawberries into the tempered chocolate covering as much as possible to help prevent leakage.
    2 Pounds Fresh Strawberries, 10 Ounces Chocolare of Choice
  • Place the dipped strawberries onto a tray lined with parchment paper.

Decorate if desired and let the strawberries rest.

  • Drizzle with more melted chocolate and toppings if desired.
  • Store the dipped berries uncovered in the fridge to keep chilled until you are ready to eat them.


Wash and dry the strawberries.

This is important because it helps clean the berries by killing bacteria and mold spores and extending their shelf life. This is important if you want your berries to last more than a day. Make sure that you gently dry the strawberries very well before dipping them in the chocolate.
Do you cut the stems off the strawberries?
When making chocolate-covered strawberries, it is best to leave the stems on the berries. Cutting them off allows the juices in the berries to flow, which can then leak out, causing the chocolate to get mushy and the berries to go bad faster.
Easy Berry Wash
  • 3 Cups Cold Water
  • 1 Cup White Vinegar
Combine the water and vinegar into a bowl. Soak the berries in the mixture for about ten minutes. Fully dry the berries. Store the berries in a container lined with paper towels until you are ready to use or eat them.
Tempering chocolate for dipping.
My favorite way to temper chocolate is by using a double- boiler. If you don't have a double-boiler, you can easily make one with a saucepan and a heat-safe glass bowl on top. Bring a small saucepan filled with water to a simmer, and then place the bowl on top. Be sure that the bottom of the bowl is not touching the water. Then add the chocolate of choice to the bowl and gently stir it until it's completely melted. Remove the bowl from the heat and allow it to cool before dipping the berries into the chocolate.
Can you temper chocolate in the microwave?
Yes, you can. Place the chocolate into a microwave-safe bowl and heat it in increments of thirty seconds until the chocolate is fully melted. Make sure to stir well between each session.
How to get the prettiest chocolate-covered strawberries.
Have you ever wondered how to get the prettiest chocolate-covered strawberries that don't have the big puddle of chocolate on the bottom of them? I'll let you in on a bit of a secret. The best way to keep the chocolate from pooling under the resting berries is to move the berries. Let the excess drip off once you dip your strawberries into the chocolate. Place the strawberries onto some parchment paper. After about a minute or so, move the strawberry to a clean spot on the parchment. You will see the excess is left behind. Let the berries finish setting up in the new place.
Keyword chocolate covered strawberries, chocolate dipped fruit