how to make chocolate covered strawberries

Easiest Chocolate Covered Strawberries! Dessert doesn't get much better than this and it's the ultimate upgrade to fresh strawberries! These only require 3 basic ingredients, they take minutes to prepare and they're always sure to impress.

Love this flavor combination? Try my Chocolate Covered Strawberry Cupcakes!

Side view of chocolate covered strawberries sitting on a white serving platter on a marble surface.

Homemade Chocolate Covered Strawberries

Chocolate covered strawberries are one of everyone's favorite treats aren't they? And I like to look at this gourmet treat as a semi-healthy. It's a smarter choice than a slice of cake right?

There's a local soup restaurant that serves up soup, salad and always a chocolate covered strawberry for dessert and I think it's absolutely genius. Their soups are pretty good, the salads subpar but honestly I think those chocolate covered strawberries are what keep people coming back time and time again.

Making them at home couldn't be easier and they use ingredients you likely have on hand much of the time, especially in the summer when strawberries are plentiful.

Here I share an in depth guide and foolproof recipe to ensure they turn out perfect for you every time! Dessert doesn't get any easier, or quicker than this!

Chocolate dipped strawberries

Only 3 Ingredients Needed!

Chocolate chips
Fresh strawberries
Coconut oil

How do You Make Chocolate Covered Strawberries?

Clean strawberries: Scroll down to see how best to do this.

Melt chocolate, microwave directions: Add chocolate chips and coconut oil to a small microwave safe mixing bowl. Heat mixture in microwave in 20 second intervals, stirring well between each interval until melted and smooth.

Melt chocolate, stovetop directions: Place chocolate chips and coconut oil in a heat proof bowl (such as glass or stainless steel bowl) that sits well over a saucepan. Bring about 1-inch of water to a simmer in saucepan, reduce heat to low, set bowl with chocolate over saucepan. Heat, stirring constantly until chocolate has melted.

Image showing chocolate chips, coconut oil and fresh strawberries. Which are ingredients needed to make chocolate covered strawberries. Image on the left showing chocolate chips and coconut oil in a glass mixing bowl before melting, image on the right showing after melting.

To Dip Strawberries:

To dip strawberries in chocolate: Set a sheet of parchment paper over a 18 by 13-inch baking sheet. Working with one strawberry at a time dip, hold the strawberry by the leaves and dip into melted chocolate. Tilt bowl as needed to pool chocolate to one side, and rotate strawberry to coat all sides as needed.

Transfer to parchment paper: Lift and let excess chocolate run off, slide strawberry across the inside edge of the bowl to remove just some of the chocolate then set that side facing down on parchment paper (note if dipping in toppings that dip before transferring to baking sheet).

Repeat and use up strawberries: Repeat with remaining strawberries. Transfer dipped strawberries to refrigerator and let chocolate harden, about 15 minutes.

Optionally decorate: To finish with a chocolate drizzle (optional): Melt (1/2 cup) 2 oz. chocolate chips (dark, milk or white) with 3/4 tsp coconut oil as directed in step 2 or 3 above. Transfer melted chocolate to a small resealable bag, seal bag and cut a tiny corner from one point. Drizzle over the strawberries with set chocolate then return to fridge to solidify.

Hand holding strawberry by leaves and dipping strawberry in melted chocolate.

How do I Choose the Best Strawberries?

Look for those that are vibrantly red and plump. Normally I look for those that are red to the tops but in winter we can't always get that.
Check for vibrantly green leaves, that's a sign of freshness.
Avoid those that are bruised and blemished or molding.
Size doesn't determine good flavor but for for this recipe preferably use larger berries.

Can I Use Frozen Strawberries?

No. Only fresh strawberries will work in this recipe. Frozen strawberries thaw up much too wet and mushy to be used here.

How to Wash and Dry Strawberries

Place strawberries in a colander.
Organic strawberries: Rinse under cold water gently tossing strawberries occasionally, about 30 – 60 seconds. Drain well.
Conventionally grown strawberries: Soak in a vinegar solution to cover of 4 parts water 1 part vinegar for 5 minutes (this helps remove pesticides and destroy harmful bacteria). Transfer to colander, rinse well and drain well.
Working with one strawberry at a time gently wrap paper towel around each strawberry and dab dry with paper towels then transfer to a sheet of paper towels to air dry further as needed.

Chocolate covered strawberries shown with after dipping in melted chocolate on the left then shown on the right after drizzling with melted chocolate.

Forms of Chocolate to Use for Chocolate Dipped Strawberries

You can make chocolate covered strawberries with:

Chocolate chips
Chocolate bars (such as baking bars)
Chocolate melts

My go-to choice is usually just chocolate chips because they are cheap, they have great flavor and I always have an abundance of them stored on hand. So just use what you have or what you prefer. If using melts no coconut oil is necessary.

Can I Use Milk Chocolate or White Chocolate?

Yes this recipe works great with milk chocolate or white chocolate (chips or chopped bars) too.

Why Add Coconut Oil or Shortening to the Chocolate?

When using chocolate chips and even chocolate too I usually like to add 1 Tbsp coconut oil (shortening may be substituted). Why?

It helps thin the chocolate so it's not overly thick for dipping.
It also helps prevent blooming (speckled appearance in the chocolate upon chilling).
It also seems to keep the chocolate from being too hard and solid once cold, making the strawberries easier to bite into and leaving them with an overall better mouthfeel.

Chocolate strawberries shown dipped in various toppings.

What are Good Topping Ideas?

Of course toppings are totally optional but if you want to make it fun for the kids, or just to spruce them up try dipping them in:

Crushed Oreos
Chopped nuts (pistachios, hazelnuts, or pecans are great choices)
Finely shredded coconut
Crushed pretzels (my favorite with white chocolate)
Crushed Biscoff cookies or graham crackers
Sprinkles
Mini chocolate chips

If dipping in toppings be sure to dip while chocolate is still melted before transferring to parchment paper, otherwise toppings won't stick.

How to Store Chocolate Covered Strawberries

Store strawberries in a single layer.
Store in an airtight container.
Keep in refrigerator.

How Long do They Keep?

They can be stored for up to 48 hours but they are best enjoyed within about 12 hours.
The sugar in the chocolate starts to draw the moisture from the strawberries making them wet and dewy after too long.

Chocolate dipped strawberries on an oval white platter.

Tips for the Best Chocolate Covered Strawberries

Use good quality chocolate chips or chocolate bars.
Use chilled strawberries, the chocolate sticks better.
Rinse and dry thoroughly. If strawberries are wet chocolate doesn't stick and the water droplets can ruin the chocolate.
If chocolate is overly runny let it cool briefly before you begin dipping.
Chill dipped strawberries to let chocolate set completely. If you like it melty though go ahead and enjoy right away.
For best results serve within the same day of coating with chocolate.

More Strawberry Recipes You'll Love

Fresh Strawberry Cake

Strawberry Shortcake

Strawberry Rhubarb Crumb Bars

Strawberry Syrup

More Chocolate Treats to Try

3-Ingredient Chocolate Almond Clusters

Chocolate Dipped Mandarin Oranges

Chocolate Dipped Toffee Pecan Shortbread Cookies

Chocolate Covered Strawberries

Easiest Chocolate Covered Strawberries! Dessert doesn't get much better than this! These only require 3 basic ingredients, they take minutes to prepare and they're always sure to impress.

Servings: 14

Prep 12 minutes

Cook 3 minutes

Chill 15 minutes

Ready in: 30 minutes

16 oz. fresh strawberries*
8 oz. semi-sweet chocolate chips** (good quality)
1 Tbsp coconut oil***

To clean strawberries: for organically grown strawberries place in a colander and rinse well under cold running water, tossing occasionally, drain well. For conventionally grown strawberries soak in a solution of 4 parts water 1 part vinegar for 5 minutes. Rinse and drain well in a colander.
Dry strawberries: Dry each strawberry individually very well with paper towels, then set aside to continue to dry while melting chocolate. If strawberries are wet chocolate won't stick and you don't want any water in the chocolate mixture.
How to melt chocolate microwave option: Add chocolate chips and coconut oil to a small microwave safe mixing bowl. Heat mixture in microwave in 20 second intervals, stirring well between each interval until melted and smooth.
If chocolate is runny let it cool just briefly to thicken up slightly before you begin to dip berries.
How to melt chocolate stovetop directions: Place chocolate chips and coconut oil in a heat proof bowl (such as glass or stainless steel bowl) that sits well over a saucepan.
Bring about 1-inch of water to a simmer in saucepan, reduce heat to low, set bowl with chocolate over saucepan. Heat, stirring constantly until chocolate has melted. Remove from heat.
To dip strawberries in chocolate: Set a sheet of parchment paper over a baking sheet. Working with one strawberry at a time dip, hold the strawberry by the leaves and dip into melted chocolate, coating nearly to the top. Tilt bowl as needed to pool chocolate to one side, and rotate strawberry to coat all sides as needed.
Lift and let excess chocolate run off, slide strawberry across the inside edge of the bowl to remove just some of the chocolate then set that side facing down on parchment paper (if dipping in toppings then dip before transferring to baking sheet).
Repeat with remaining strawberries. Transfer dipped strawberries to refrigerator and let chocolate harden, about 15 minutes.
To finish with a chocolate drizzle (optional): Melt (1/2 cup) 2 oz. chocolate chips (dark, milk or white) with 3/4 tsp coconut oil as directed in step 3 or 5 above.
Transfer melted chocolate to a small resealable bag, seal bag and cut a tiny corner from one point. Drizzle over chocolate set strawberries, return to fridge to solidify.
How to Store Strawberries: Store strawberries in a single layer an airtight container in refrigerator, for best results enjoy within about 12 hours.

*Preferably use larger strawberries if possible. To pick the best strawberries look for those that are vibrantly red and plump with vibrantly green leaves, avoid those that are bruised, blemished or molding.
**Good quality milk chocolate or white chocolate chips work here too. Chopped chocolate bars work well too. If chocolate is thin upon melting let it cool just briefly to thicken up slightly.
**8 oz. Chocolate melting wafers (such as Ghirardelli) work well too - no coconut oil is necessary with this option. If using melting wafers refer to melting directions on the back of the package.
***Shortening can be used in place of coconut oil if that's what you have on hand.
If you have any leftover melted chocolate don't toss it! Use it to dip pretzels, marshmallows, Oreos, banana chips, toss with almonds, or simply fill into lightly greased ice cube trays. Let set in fridge.

Topping ideas:

Of course these strawberries are delicious as is no toppings necessary but if you want to spruce them up you can dip in:

Crushed pretzels (my favorite with white chocolate)
Crushed Oreos
Chopped nuts (pistachios, hazelnuts, or pecans are great choices)
Finely shredded coconut
Crushed Biscoff cookies or graham crackers
Sprinkles
Mini chocolate chips

Nutrition Facts

Chocolate Covered Strawberries

Amount Per Serving

Calories 113 Calories from Fat 63

% Daily Value*

Fat 7g 11%

Saturated Fat 4g 25%

Cholesterol 1mg 0%

Sodium 2mg 0%

Potassium 141mg 4%

Carbohydrates 11g 4%

Fiber 2g 8%

Sugar 8g 9%

Protein 1g 2%

Vitamin A 12IU 0%

Vitamin C 19mg 23%

Calcium 15mg 2%

Iron 1mg 6%

* Percent Daily Values are based on a 2000 calorie diet.