How to make chocolate covered strawberries with hershey bars

Jump straight to the recipe here (but you'll miss a lot of good info)!

Strawberries dipped in chocolate – is there anything better or simpler to make? Stop there or drizzle on a second layer of chocolate, sprinkle on some nuts or sprinkles, or even try some finely crushed candy canes. Don’t save these Chocolate Covered Strawberries for a special occasion; they’re so much cheaper than store-bought and couldn’t be simpler to make.

There aren’t many desserts better than ones with chocolate. Christmas and Valentine’s Day are holidays known for their desserts, and strawberries dipped in chocolate are high on my list. Peppermint Bark, Coconut Rum Balls, and Chocolate Truffles are also my easy go-to’s for holiday gifts and desserts. But there’s nothing like a sweet, juicy strawberry that’s been dipped in good chocolate and looks almost too good to eat.

What’s the best chocolate to use for Chocolate Covered Strawberries?

The best chocolate for covering strawberries is high-quality baking chocolate or chocolate chips. There are only two ingredients for chocolate covered strawberries: chocolate and strawberries (three ingredients if you add a little coconut oil or butter, but you get the idea). With so few ingredients, it’s crucial that you use the best you can find.

I almost always use Ghirardelli chocolate chips for this recipe. They melt well, taste fantastic, and are widely available. I don’t advise using a chocolate bar, such as Hershey’s milk chocolate, as the texture and flavor won’t be right. A high-quality semi-sweet or bittersweet chocolate is my go-to and it’s so good when paired with sweet, juicy strawberries!

How to melt chocolate for Chocolate Dipped Strawberries

The easiest way to melt chocolate is in the microwave. The safest way is using a double-boiler. Both ways will work just fine, you only need to be cautious when using the microwave that the chocolate doesn’t seize up.

To melt the chocolate chips in the microwave, heat them for 30 seconds at a time, stirring well between each session. When the chips are almost completely melted, stir them vigorously until the chocolate is completely melted and smooth. If you find the chocolate has already completely melted after the final 30-second interval, sprinkle in a tablespoon or so of chocolate chips and stir vigorously until they’re completely melted and the chocolate is smooth again.

How to make Chocolate Covered Strawberries

• Wash and dry your strawberries
• Line a sheet pan with parchment paper
• Melt the chocolate in the microwave or a double-boiler
• Dip the strawberries into the melted chocolate, then immediately roll them in any additional toppings or drizzle on a second layer of chocolate in a contrasting color
• Chill the chocolate dipped strawberries until you’re ready to serve them

Tips for making Chocolate Covered Strawberries

• Use high-quality ingredients! I covered the best chocolate to use above, so I’ll touch on the strawberries here. Larger strawberries work well but it’s even more important to find the ones that are red all the way up to the stem. They should be ripe but still slightly firm. Whenever I can find the “Berry Big” strawberries, I always pick them up to make chocolate dipped strawberries. They’re my favorite! I’ll also source them locally when they’re in season and I try to get them with the stems still attached.
• If you use a topping in addition to the melted chocolate, make sure it’s small enough: chop nuts until they’re in tiny pieces (a few pulses in a food processor will do the job nicely), use small sprinkles, etc. If you have bigger sprinkles (such a hearts for Valentine’s Day), use a tweezers to place just a few on the top.
• Be sure your strawberries are completely dry. This is so important, since that’s what will make the chocolate bind well. After washing, pat each strawberry dry individually with a dry paper towel. Sometimes I’ll even let my strawberries sit out for an hour even after patting them dry just to make sure any moisture evaporates (it’s not necessary to do this if you’ve dried them well, I only take this extra step if I have the time).
• Use these candy bags if you’re planning on drizzling a second layer of chocolate. I use them for these Chocolate Covered Pretzel Rods, too, and can’t recommend them enough.

Should you leave the stems on?

Yes, leave the stems on your strawberries. You don’t have to, and you could remove them and place a small lollipop stick into the core instead. The stems will help keep them fresher, however, plus they look so pretty!

How to store Chocolate Covered Strawberries

Place them in one layer on a sheet pan lined with parchment paper and keep them in the refrigerator, uncovered. If you’re transporting them, loosely cover them with foil that has a few holes poked in it (a fork works well for that). Keep them refrigerated as long as possible before serving them.

How long can you keep Chocolate Dipped Strawberries?

Chocolate Covered Strawberries are best when eaten the same day. The strawberries will start to “sweat” the longer they sit, so I always aim to enjoy them the same day or, at most, the day after.

They’re so quick and simple to make that I’ve never found this to be a problem. If I’m making them for a party, I simply make them a few hours beforehand (or even that morning). If it’s for a family dessert, sometimes I’ll make just enough for that day, with a few left for any late-night snackers.

Toppings for Chocolate Dipped Strawberries

• Finely chopped nuts
• Desiccated coconut
• Tiny sprinkles (think red and green with white sprinkles for Christmas or pink and white for Valentine’s Day)
• Finely crushed candy canes
• Finely crushed graham cracker crumbs
• Finely crushed chocolate wafers or Oreos
• Drizzle a dark-colored chocolate with white chocolate and vice versa

Ingredients

• 1 20-oz bag high-quality chocolate chips, such as Ghirardelli
• 2 lb fresh strawberries (stems still attached, if possible)
• 2 tbsp coconut oil (optional)
• Additional toppings such as chopped nuts or coconut (optional)

Instructions

1. Wash the strawberries to remove any dirt or debris that may be present. Gently dry each strawberry individually to ensure they're completely dry. This is a very important step as the chocolate won't adhere to the strawberries unless they're completely dry.
2. Line a sheet pan with parchment paper.
3. Place the chocolate chips into a microwave-safe bowl (add the coconut oil now, if using). Microwave for 30 seconds, then stir well. Continue this in 30-second increments until the chocolate is almost melted but is not melted completely (reduce the time to 10-15 seconds as you go if necessary). Once the chocolate chips are all almost melted but there are still a few pieces that remain, stir the chocolate vigorously until it's completely melted and smooth.
4. Dip a strawberry into the melted chocolate, turning it over until it's covered to just under the stem area (see photos for examples of how high to go). You can also use a spoon to help with this process. Allow the excess chocolate to drip off, then carefully set the chocolate covered strawberry onto the prepared sheet pan. Continue this process until all of the strawberries are covered.
5. NOTE: If you're adding more toppings, such as chopped nuts or sprinkles, dip each strawberry into the desired topping (or use a spoon to sprinkle it on, holding the strawberry over the dish that holds the topping) immediately after coating it with chocolate and before placing on the sheet pan.
6. If you're using another chocolate for drizzling, such as white chocolate over semi-sweet (or vice-versa), melt it once all of the strawberries have been dipped in chocolate and are resting on the sheet pan. Use a ziploc bag with the tip cut off or a fork to drizzle it on. These candy bags are what I use - they're perfect for this.
7. Place the strawberries in the fridge for at least 15 minutes to allow the chocolate to harden, and up to 1 day.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 162Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 16mgCarbohydrates: 20gFiber: 3gSugar: 16gProtein: 2g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.