Food Recipe Collections & Favorites Desserts 5 Easy Steps to Make Chocolate-Covered Strawberries Melt the chocolate in the microwave, and you're halfway there. By Lisa Milbrand Lisa Milbrand Lisa Milbrand has more than 20 years of experience as a lifestyle writer and editor, writing thousands of articles on topics that help people live better and healthier lives for Real Simple, Parents, and dozens of other top publications. Real Simple's Editorial Guidelines Updated on February 12, 2024 Close Photo: Getty Images Who doesn't love to indulge in some delectable sweetness every once in a while? (And for some of us, a lot more often than that.) Chocolate-covered strawberries almost always fit this bill, and there's a little less guilt involved than, say, a slice of chocolate cheesecake. Yes, chocolate is a "sometimes" food—to be eaten in moderation. But strawberries are one of the healthiest foods around. If you want a sweet, fruity treat, making chocolate-dipped strawberries is an excellent way to consume some antioxidants while you're at it. You can serve them as-is, skewer them for easier eating, or arrange them around a larger charcuterie board at your next gathering. Whatever you do with the final result, this chocolate-covered strawberries recipe won't disappoint. This is The Most Effective Way To Wash Your Fresh Summer Strawberries 01 of 06 Perfect Chocolate-Covered Strawberries Follow the instructions in this video and in the next couple of slides to make a batch of chocolate-covered strawberries in less than an hour—you can even make them up to two days in advance. They're perfect for Valentine's Day, a dessert party, or any romantic occasion. 02 of 06 Chop the Chocolate Real Simple Coarsely chop 4 ounces of semisweet chocolate, then wash and dry 1 pound of strawberries (about 20). 03 of 06 Melt the Chocolate Real Simple Place the chocolate in a glass bowl and microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth. You'll want to heat it in intervals until it's not quite fully melted, and stir it to melt it the rest of the way to help temper your chocolate to the perfect temperature. 04 of 06 Dip the Strawberries Real Simple Holding by the stem end, dip the strawberry in the melted chocolate, letting the excess chocolate drip off. Repeat with the remaining berries until you have the amount you want. You can also try this with white or dark chocolate. 05 of 06 Place the Chocolate-Dipped Strawberries on a Pan Real Simple Transfer the chocolate-dipped strawberries onto a baking sheet lined with wax paper. As you set each berry down, slide it ½ inch to the side to prevent the formation of a chocolate "foot." Before the chocolate hardens, sprinkle on chopped nuts, coconut, or sprinkles. Or wait until the chocolate is cooled, and drizzle on a different flavor of chocolate or a touch of caramel to give it a fancier look. 06 of 06 Chill Them and Enjoy! Real Simple It takes about 30 minutes for chocolate-covered strawberries to harden in the refrigerator. They will keep for up to three days, covered in the fridge. Frequently Asked Questions What is the best chocolate to use for chocolate-covered strawberries? Use high quality chocolate for these special treats—but you can use any variety of chocolate. We call for semisweet chocolate, but if you prefer dark chocolate, milk chocolate, or bittersweet chocolate, that can work well, too. Should strawberries be cold before dipping in chocolate? Actually, room temperature strawberries are ideal for dipping, as using cold strawberries and hot chocolate could create condensation that keeps the chocolate from sticking on the strawberry. How do you get the chocolate to stick to strawberries? There are two secrets to ensuring your chocolate perfectly sticks to your strawberries. You need to fully dry the strawberries with paper towels, as too much moisture will keep the chocolate from sticking. And ensure they reach room temperature before you dip them to help the chocolate stick. How do you melt chocolate for chocolate-covered strawberries without burning or curdling it? The secret is in warming it slowly. That means doing short intervals of heat (30 seconds to start, and down to 10 to 15 seconds as your chocolate gets closer to fully melted). Thoroughly stirring the chocolate between bursts in the microwave helps the solid chocolate melt further. You should stop while there are still some small bits of solid chocolate, and stir to achieve the final, full melt. That'll ensure perfectly creamy, tempered chocolate that will easily stick to your strawberries. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit