Mom's Best Recipes
Recipe

Homemade Chocolate Covered Strawberries

A foolproof, glossy chocolate covered strawberry recipe with simple ingredients, clean lines, and that perfect snap. Great for date night, parties, and edible gifts.

Author By Shari Shidate
4.9
A close-up photograph of fresh strawberries dipped in glossy dark chocolate on a parchment-lined tray
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Chocolate covered strawberries feel fancy, but they are honestly one of the easiest treats you can make at home once you know two little secrets: keep the berries completely dry, and melt the chocolate gently. That’s it.

In this recipe, I will walk you through what kind of chocolate melts best, how to prevent that annoying gritty texture (usually from moisture, steam, or overheating), and how to get a smooth, shiny finish that sets beautifully. You can keep it classic or dress them up with nuts, sprinkles, or a white chocolate drizzle.

A real photograph of hands patting freshly washed strawberries dry with paper towels on a kitchen counter

Why It Works

  • Dry, room temp strawberries = chocolate that sticks. A few drops of water or condensation can cause chocolate to seize, and moisture on the surface can also keep the coating from adhering smoothly.
  • Low, gentle heat keeps chocolate smooth. Short microwave bursts or a calm double boiler prevents scorching and graininess.
  • A touch of coconut oil is optional but helpful. It slightly thins the chocolate for easier dipping and a sleeker finish, but it can soften the final snap a little.
  • Chilling is quick, but not forever. A short chill sets the coating fast, but long fridge time can cause condensation later.

Storage Tips

Chocolate covered strawberries are best the day you make them, but you can absolutely store leftovers if you do it thoughtfully.

Refrigerator

  • Store in a single layer in an airtight container.
  • Line the container with paper towels to absorb moisture.
  • Keep refrigerated for up to 24 hours for best texture, or up to 48 hours if needed.

How to prevent condensation

  • Before serving, let the container sit at room temperature for about 10 to 20 minutes with the lid on, or until the container no longer feels cold to the touch. This helps reduce sweating on the chocolate.

Freezing

  • I do not recommend freezing. Strawberries release water as they thaw, which can make the chocolate crack and the berry turn mushy.

Common Questions

Do I need to temper the chocolate?

No. Tempering gives that extra glossy shine and crisp snap, but for most home kitchens it is optional. This recipe uses gentle melting and an optional bit of coconut oil to help you get a smooth, pretty finish without the stress. Just know coconut oil can slightly soften the final snap.

Why did my chocolate turn thick and grainy?

That is usually seizing or overheating. Chocolate can seize if even a small amount of water, a few drops, or steam gets into the bowl. It can also turn grainy if it is scorched or overheated. Make sure berries are fully dry, avoid steam (especially with a double boiler), and melt slowly in short bursts. Using fresh, good-quality chocolate also helps.

What chocolate works best?

For the smoothest melt, use a chopped chocolate bar or couverture-style baking chocolate. Wafers melt nicely too. Chocolate chips work, but they melt thicker because they are designed to hold their shape. Candy melts or compound coating are also an option if you want an easy, shiny set without tempering, but the flavor is different.

How do I make them look extra professional?

  • Use room temperature strawberries that are completely dry. Cold berries can sweat and make the coating spotty.
  • Tap off excess chocolate, then gently scrape the bottom of the berry on the bowl’s edge.
  • Set on parchment, and chill briefly to set.

Can I use chocolate chips?

Yes, but choose a good brand. Chips melt a little thicker than bars or wafers. If your melted chocolate feels too thick to dip, stir in 1 to 2 teaspoons coconut oil per cup of chocolate (for this recipe, about 1 teaspoon per 8 oz is usually enough).

Are chocolate covered strawberries safe around pets?

As a veterinary assistant, I always like to gently remind families that chocolate is toxic to dogs (dark chocolate is especially risky), and while cats are less likely to go after it, it can still make them sick too. Keep the tray out of reach and clean up drips right away.

In my house, these started as a “just because” treat on a quiet evening, and now they are my go-to when I need something that feels special without turning the kitchen upside down. I love recipes like this because they are simple, a little romantic, and very forgiving once you learn the rhythm of dipping and setting. Also, as someone who spends my days caring for animals, I appreciate any dessert that can be made quickly and then enjoyed calmly, preferably with a sleepy pup nearby and the chocolate safely out of reach.