Mom's Best Recipes
Recipe

Ultimate Chocolate Covered Strawberries

Glossy chocolate, crisp set, and a tiny savory twist that makes the berry taste even sweeter. Easy, giftable, and dangerously snackable.

Author By Matt Campbell
4.9
A real photograph of a plate of chocolate covered strawberries with glossy dark chocolate and a few drizzled with white chocolate on a kitchen counter
Jump to Recipe

Chocolate covered strawberries are one of those “fancy enough for company, easy enough for Tuesday” moves. You get juicy fruit, a snappy chocolate shell, and that little moment when the chocolate cracks and the berry hits. It is simple, but it feels like a celebration.

This is my ultimate version: rich chocolate, a clean, glossy finish without the stress, and a savory pinch of flaky salt that makes the berry taste louder and the chocolate taste deeper. No weird ingredients. No pastry-chef energy required. Just a bowl, a warm water bath, and permission to lick the spoon.

A real photograph of a glass bowl of melted dark chocolate set over a saucepan with fresh strawberries and paper towels nearby on a kitchen counter

Why It Works

  • Glossy, crisp chocolate shell: Using chopped chocolate helps the coating go on smooth and set nicely. Coconut oil can boost flow and shine, but it may slightly soften the snap.
  • No soggy chocolate: Thoroughly drying the berries is non-negotiable. Water makes chocolate seize and slip.
  • Better flavor with less effort: A tiny hit of flaky sea salt gives you that sweet and savory contrast that tastes restaurant-level.
  • Works with your pantry: Dark, milk, semi-sweet, white, or a mix. You can keep it classic or go full sprinkle chaos.

Pairs Well With

Storage Tips

Chocolate covered strawberries are best the day they are made, but you can absolutely keep them for later if you store them right.

How to store

  • Refrigerate: Place in a single layer on a parchment-lined plate or container. Cover loosely or use a container with a little breathing room to reduce condensation.
  • Timing: They are typically best within 24 hours. Depending on berry freshness and humidity, they can last up to 48 hours, but the berries may weep and the chocolate can lose snap.
  • Keep them dry: If you notice moisture in the container, swap the paper towel or parchment and re-line.

Can you freeze them?

You can, but the texture changes. Frozen strawberries thaw softer and can leak juice under the chocolate. If you do freeze them, eat them semi-frozen like a cold candy bite instead of fully thawing.

Common Questions

Why did my chocolate turn thick and gritty?

That is usually seizing, meaning water got into the chocolate. Even a few droplets can do it. Dry the strawberries very well and keep steam away from the bowl.

If it seizes, you can sometimes make it workable again by stirring in 1 teaspoon melted cocoa butter at a time (best option). You can also use a neutral oil, but it may turn the chocolate into a softer, ganache-like coating. It will still taste great, but it may not dip and set with the same snap.

Do I need to temper chocolate?

No. Tempering gives extra shine and snap, but for home strawberries it is optional. You can still get a pretty, smooth finish with good chocolate and a steady melt. Just know shine and snap can vary by chocolate brand and room temperature, especially in a warm kitchen.

Why is the chocolate sliding off the strawberries?

Two common culprits: the berries were damp, or they were too cold and created condensation. Rinse the strawberries, then dry thoroughly, and let them sit at room temp for about 15 minutes before dipping.

What is the savory part in this “rich & savory” recipe?

It is a light sprinkle of flaky sea salt on some of the berries. It is subtle, not salty, and it makes the chocolate taste more chocolatey.

Can I use chocolate chips?

Yes, but chopped bars melt smoother and coat better. Chips often contain stabilizers, so they can be thicker. If using chips, add 1 to 2 teaspoons coconut oil per cup of chips to help with flow.

Why do my berries get white streaks or a dull look?

That is usually chocolate bloom (from temperature swings or condensation). It is cosmetic and still safe to eat. To reduce it, avoid big temperature changes, do not chill longer than needed to set, and store berries loosely covered so moisture does not collect on the chocolate.

The first time I made these for a get-together, I treated it like a serious pastry project. Thermometer. Timers. Full focus. Then I watched my friends stand at the counter casually eating half the tray before I even set the last ones down. That is when it clicked: chocolate covered strawberries are not about perfection. They are about that bright berry pop, a crisp chocolate shell, and the little salty edge that makes you go back for “just one more” five times.