Chocolate Covered Strawberries Recipe – Learn like a Pro

Chocolate Covered Strawberries Recipe – Learn like a Pro: It’s crazy that people will pay so much for chocolate-covered strawberries when they can make their own!

Chocolate Covered Strawberries Recipe – Learn like a Pro

Have fun with your family and friends by making this easy dessert recipe before the season ends. I show you how to make this simple recipe with a movie and pictures that show you each step.


  •  250 grams strawberries or 18 to 20 medium-sized
  •  175 grams semi sweet chocolate or milk chocolate
  •  3 to 4 tablespoons desiccated coconut – unsweetened or coarsely ground nuts like almonds, cashews, pistachios – optional
  •  ½ tablespoon oil (any neutral oil) or butter at room temperature

Also See:

Lemon Olive Oil Cake Recipe – Easiest Recipe Ever

How to make Chocolate Covered Strawberries

Getting Strawberries Ready

  • Strain or sieve the strawberries and run water over them several times. Take out all the water.
  • Set the strawberries out on a plate or box. Use a kitchen towel to dry them off. Put away.
  • Before you put the chocolate on the strawberries, make sure they don’t have any water on them.

Making chocolate melt in a double boiler

  • First, cut the chocolate into little cubes. Put the oil and chopped chocolate in a bowl or small frying pan that can handle heat.
  • In a pot, heat up 1 to 1.5 cups of water. On medium heat, bring the water to a boil or a slow simmer.
  • Turn down the heat and put the bowl with the oil and chocolate on top of the pan. Make sure the bowl doesn’t touch the water that is boiling.
  • Use a wooden spoon or spatula to stir the chocolate all the time until it melts. Take the bowl out of the pan and set it away once all the chocolate is melted.

Using the microwave to melt chocolate

  • Put the oil and chopped chocolate in a bowl that can go in the microwave. Pour 80 watts of power into the microwave and melt the chocolate for two to three minutes.
  • Only heat for one minute at a time. Just heat it up for one minute. Take the bowl out and stir it well.
  • Put it back in the microwave for one more minute. Take it out and stir it with a wooden spoon again until the chocolate melts.
  • It’s important to be careful because the chocolate will continue to melt even after the bowl is taken away.
  • If some chunks or cubes are still not melted, keep heating for another 30 seconds to a minute.

How to Cover Strawberries in Chocolate

  • On a plate or dish, put a piece of aluminum foil, butter paper, or parchment paper.
    If you’re using dried coconut, put some on another small plate and spread it out.
  • Cover ¾ of each strawberry with chocolate after dipping it in it. When you put the strawberries in the chocolate, it should be just warm or a little hot.
  • You don’t have to do this step. Now, coat the strawberry in the dried coconut. It should be put on the aluminum foil or parchment paper. Do not move or bother them.
  • If the chocolate is too liquid to cover the strawberries in coconut, put them on the parchment paper for a few minutes to let the chocolate set.
  • After that, roll them in the dried coconut. Cover the last few strawberries in chocolate to use them up.
  • Let the chocolate sit out and cool down. Put this tray in the fridge for 10 to 15 minutes so the chocolate has time to set.
  • You can eat chocolate-covered strawberries on their own or put them on top of cakes, cupcakes, custards, puddings, or mousse.


  • Saturated Fat 2g13%
  • Trans Fat 1g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 1g
  • Cholesterol 1mg0%
  • Sodium 1mg0%
  • Potassium 73mg2%
  • Carbohydrates 6g2%
  • Fiber 1g4%
  • Sugar 4g4%
  • Protein 1g2%
  • Vitamin A 6IU0%
  • Vitamin B1 (Thiamine) 1mg67%
  • Vitamin B2 (Riboflavin) 1mg59%
  • Vitamin B3 (Niacin) 1mg5%
  • Vitamin B6 1mg50%
  • Vitamin B12 1µg17%
  • Vitamin C 7mg8%
  • Vitamin E 1mg7%
  • Vitamin K 1µg1%
  • Calcium 8mg1%
  • Vitamin B9 (Folate) 3µg1%
  • Iron 1mg6%
  • Magnesium 18mg5%
  • Phosphorus 27mg3%
  • Zinc 1mg7%


Q1. Can these be made ahead?

Strawberry chocolate covered bars should not be made more than 48 hours before they are served, or they will start to sweat. Serve right away if you want the best results. If not, put them in the fridge for up to one day.

Q2. Why isn’t the chocolate sticking to my berries?

It sounds like your berries are still wet. Before you dip them in the chocolate, make sure they are completely dry. Also, make sure the chocolate isn’t too hard. Depending on how hot the room is, you may need to melt it again as you work.

Q3. How do I keep the dipped strawberries from sticking to the plate?

Make sure to put parchment paper on the top of your plate for the fridge. The best results will come from using a flat cookie tray.

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