Chocolate-Covered Strawberries with White Chocolate Drizzle

How to make Chocolate-Covered Strawberries from Confessions of a Bright-Eyed Baker
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Chocolate-Covered Strawberries are an easy and elegant dessert to make, perfect for Valentine's Day or a summer get-together.

  • Yield: about 15 strawberries 1x


  • 6 ounces bittersweet chocolate chips (1 cup), or chopped bittersweet chocolate*
  • (approximatley) 15 medium to large strawberries
  • 1 3/8 ounces white chocolate chips (1/4 cup), or chopped white chocolate*


  1. Rinse and dry strawberries. Make sure they are COMPLETELY dry before continuing.
  2. If your strawberry stems don't look fresh, you can choose to cut them off. Cut off just enough to remove the inedible area, making sure you don't cut into the juicy part of the strawberries. Dry the cut area by dabbing with a paper towel.
  3. Line a large tray with a sheet of parchment paper. Melt the bittersweet chocolate in a microwave-safe bowl for 30-second intervals, stirring gently between intervals, until smooth. A container that is more tall than wide, like a pyrex liquid measuring cup, works well here.
  4. For strawberries with stems, did each strawberry into the chocolate tip-side down, holding the strawberry by the stem. For strawberries without stems, dip into the chocolate stem-side down, holding by the tip. If using this method, it helps to use a spoon with your free hand to lift the strawberry back out of the chocolate. Lift out and let the excess chocolate drip off.** Place on the parchment to set. Once set, use a knife to trim off any chocolate that pooled around the strawberries.
  5. Place the white chocolate in a piping bag fitted with a coupler or without the tip of the bag cut off.*** If using a coupler, rubber-band the bag above the coupler until ready to drizzle. Place the bag in a microwave-safe cup and microwave for 30-second increments, squishing the white chocolate in the bag between increments, until melted. Add a small round piping tip (like Wilton #5) to the coupler, or cut a small tip off the bag, and drizzle the white chocolate onto the strawberries. Let it set.
  6. Chocolate-covered strawberries are best served the day they are made.


*Be sure to use good-quality chocolate in this recipe; it's the chocolate that will stand out!

**When dipping the strawberries in chocolate, the chocolate level will eventually lower to a point where you'll need to use a spoon to scoop it up the sides of the strawberry. Also, if the melted chocolate gets too thick and isn't applying as smoothly, place it back in the microwave for 5 seconds at a time, stirring in between, until melted and smooth again.

***If you don't have a piping bag, you can also use a ziploc to drizzle on the white chocolate.Once the chocolate is melted, cut a small tip off the edge of the ziploc and use as you would a piping bag.