This updated recipe walks through making chocolate-covered strawberries using a bittersweet chocolate ganache for a smooth coating, or melted chocolate thinned with a little oil for a thinner shell. It covers ingredient choices, step-by-step dipping, decoration ideas, and storage tips. Key points: keep berries completely dry, use good chocolate, and serve at room temperature for best texture.

Why this works

Chocolate-covered strawberries are quick to make and impressive to serve. The keys are fully dry fruit, good chocolate, and a steady hand. This version uses bittersweet chocolate and cream to make a smooth coating; if you prefer a thinner shell, use couverture or add a small amount of neutral oil.

Ingredients

  • 2-3 pints large strawberries, washed and completely dried (keep stems on)
  • 8 oz (225 g) good-quality bittersweet chocolate, chopped
  • 3/4 cup heavy cream
  • Optional: 1-2 teaspoons neutral oil (vegetable or coconut) to loosen the coating
  • Parchment paper or a silicone mat

Method

  1. Chop the chocolate and place it in a heatproof bowl.
  1. Warm the cream until just simmering (do not boil). Pour it over the chocolate and let it sit 30-60 seconds, then stir gently until smooth. This makes a ganache-style coating. If it's too thick for dipping, stir in 1 teaspoon of neutral oil to loosen it.
  1. Alternatively, melt chopped chocolate in the microwave in 15-20 second bursts, stirring between bursts, or melt over a double boiler. Avoid any steam or water contact with the chocolate - water will seize it.
  1. Make sure the strawberries are completely dry. Pat them with paper towels and let them air-dry briefly. Any surface moisture will cause the chocolate to seize or not adhere.
  1. Hold a strawberry by the stem, dip it into the melted chocolate or ganache, and lift with a gentle twist to let excess drip off. Rest the strawberry on parchment. For a smooth finish, give the berry a quick clockwise swirl as you withdraw it.
  1. If you want a drizzled contrast, melt a small amount of white chocolate or reserved dark chocolate and pipe thin lines over the set berries.
  1. Let the chocolate set at room temperature (about 20-30 minutes). If you need to speed this, refrigerate briefly, but be aware refrigeration can cause condensation when returned to room temperature.

Serving and storage

Serve chocolate-covered strawberries at room temperature. They are best eaten within 24 hours when the fruit is still firm and the chocolate hasn't softened from the berry's moisture. You can refrigerate them for up to 48 hours; keep them on a tray in a single layer and separate layers with parchment. Remove from the fridge 15-30 minutes before serving to avoid a chilled, waxy texture.

Quick tips

  • Use ripe but firm strawberries; overripe berries release more moisture.
  • For a glossy shell, temper couverture chocolate or use high-quality couverture. (Tempering requires controlled temperatures.)
  • Make an edible bouquet by arranging skewered, dipped berries in a vase filled with floral foam covered in foil.
Enjoy a classic treat with minimal fuss - perfect for gifts, parties, or a simple dessert.

FAQs about Chocolate Covered Strawberries

How do I prevent the chocolate from seizing?
Keep all tools and the fruit dry. If water gets into melted chocolate it can seize. If it does seize, try stirring in a small amount of warm cream or oil to smooth it, or start over with fresh chocolate.
Can I use frozen strawberries?
No. Frozen strawberries release moisture when thawed, which ruins the chocolate coating. Use fresh, ripe but firm berries.
How long can I store chocolate-covered strawberries?
They're best within 24 hours. You can refrigerate up to 48 hours on a single layer with parchment between layers, and bring them to room temperature before serving.
How do I get a shiny finish on the chocolate?
Temper high-quality (couverture) chocolate for the glossiest finish, or use high-quality chocolate that's been properly melted and cooled. Adding a small amount of neutral oil will improve sheen but won't match true tempering.
Can I decorate the berries?
Yes. Drizzle contrasting melted chocolate, roll bottoms in chopped nuts, or sprinkle edible decorations before the coating sets.