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homemade chocolate covered strawberries

★★★★★ 1
Kitchen Crew
By Kitchen Crew

Chocolate covered strawberries are delicious all year long but become very popular (and expensive) around a holiday. But with just three ingredients, they are easy to make at home. Imagine biting into a sweet chocolate shell and then tasting a tart, juicy strawberry anytime you get a craving. Follow this chocolate covered strawberries recipe and you’ll have a gift that looks professionally made and tastes amazing.

★★★★★ 1
serves 10-12
prep time 1 Hr 30 Min
method No-Cook or Other

Ingredients For homemade chocolate covered strawberries

  • 1 pkg
    dark chocolate flavored candy melts or melting wafters, 10 oz. (such as Ghirardelli)
  • 1 pkg
    white candy melts or melting wafers, 10 oz.
  • 18-24
    strawberries (they should be ripe, unbruised, good shape and size)
  • Shortening, as needed
  • Optional toppings (such as chopped nuts, mini-chocolate chips, or sprinkles)

How To Make homemade chocolate covered strawberries

  • Washing the strawberries.
    Pick the best strawberries and rinse with cool water. You might need more than one container to pick enough that are good for dipping.
  • Drying the strawberries.
    Dry the strawberries by lifting the leaves and wrapping a paper towel around each one. Give a gentle squeeze. This removes any beads of water that would otherwise cause the candy coating to seize-up and be unusable. 
  • Strawberries drying on a paper towel.
    Set strawberries on a paper towel to completely dry and come up to room temperature for 30 minutes. (Fresh strawberries will want to weep a little once they are dipped into the warm chocolate. They will weep less if they are at room temperature when dipped). 
  • Piece of parchment paper on the counter.
    Lay parchment paper on the counter.
  • Chocolate candy melts in a bowl.
    Pour candy melts into a small glass bowl. 
  • Chocolate melts melted in the microwave.
    Melt the candy melts in the microwave at 30 seconds intervals for a total of 1 1/2 to 2 minutes, stirring between intervals. Once they look almost completely melted, they are done. Stir and stir until smooth. (If they seem too thick to dip easily, add 1/4 to 1/2 teaspoon of shortening and stir until it smooths out.)
  • Dipping half the strawberries into the dark chocolate.
    With leaves lifted, dip half of the strawberries in the dark chocolate melted wafers. 
  • Chocolate dripping from the strawberries.
    Let it drip for a few seconds. (If the chocolate becomes too cool to continue dipping, just pop the bowl of chocolate in the microwave for 20 to 30 seconds and stir. It will be ready for dipping again.)
  • Letting the strawberries set-up on the parchment paper.
    Set the strawberries on the parchment paper to set. If you would like to sprinkle on toppings, do it now before the chocolate sets.
  • A resealable bag in a glass.
    Take a gallon-size resealable bag and place in a glass folding the edges over the outside. 
  • Snipping the corner from the resealable bag.
    Take the white candy melts and place them in a bowl. Melt in the microwave for 30-second intervals until smooth. Once melted, pour it into the bag and make a small snip in the corner.
  • Drizzling the strawberries with white chocolate.
    With a quick back and forth motion, drizzle the strawberries with the white chocolate. At this point, dip the remaining strawberries into the melted white wafers and drizzle them the remaining dark chocolate.
  • Strawberries in paper cupcake liners.
    When they are set, put each strawberry in a cupcake liner. The cupcake liners will help to catch any drips from weeping. 
  • Chocolate covered strawberries in a paper gift box.
    Store the chocolate covered strawberries in a gift box or resealable container in the refrigerator for up to 24 hours.