Chocolate Covered Strawberries

Jump to Recipe Discussion
  • Chocolate Covered Strawberries on a cake stand and pink roses.

    This week is all about sweets.  I know it’s very unusual for Just One Cookbook to feature sweets recipe since I rarely make desserts at home.  Today I’m sharing Chocolate Covered Strawberries with white chocolate!


    Chocolate Covered Strawberries on a cake stand and pink rose.

    You might already know but white chocolate is not real chocolate.  It consists of cocoa butter, sugar, milk solids, and salt, and there is no cocoa solids.  Unlike regular chocolate, melting white chocolate can be a nightmare if you don’t know some important facts first.  I did a little bit of researching on this topic, so let’s go over some important points about white chocolate.

    • Use a high quality white chocolate with no vegetable fat.
    • Microwave the white chocolate on 50% microwave power (medium power).
    • Melt at most 8 oz chocolate at once.
    • Make sure all of your utensils are completely dry.  Only one drop of water will ruin the whole process!
    • If you want to melt white chocolate chips, remember they will seize up very quickly.  You will need to shorten cooking time.  You might want to add a few drops of natural tasting oil or mineral oil (the one you use for taking care of your wood cutting board).  And lastly you need to stir really well after every interval as it won’t look like it has melted.

    This is really easy dessert that you can prepare in 15-20 minutes.  Chocolate covered strawberries are quite expensive to buy in stores, but you can make it easily at home and have fun with your children.  And they are really pretty to look at if you are hosting a party or having guests over.  Hope you enjoy this dessert with the loved ones!

    Chocolate Covered Strawberries with little red hart decoration.

    Here with milk chocolate made by my 3 and 5 year old children. 🙂 (They wanted theirs to be on the blog as well!)

    Chocolate Covered Strawberries on a baking sheet.

    Before you go, I want to introduce to my readers my special friend Sau.

    Sau is an amazing girl.  She was my husband’s friend and I’ve known her since my husband and I were dating.  I remember she was working so hard for over a decade in investment banking and then one day, she just decided on starting her own business – 57 Grand, which sells bridal and bridesmaid apparel and accessories.  After a few years later of successful business, she has recently launched a new website, REVEL, which is a cyber destination for the modern celebration.  The site features daily styled inspiration that is fully shop-able and it provides inspiration for weddings, parties, and home entertaining with the unique, funky, cool, and hip designs.  If you like to host home parties, or if you are going to have a wedding or know someone who’s going to get married, it’s a very nice starting point for inspiration.

    REVEL Rose Gold

    Today REVEL is sharing my Tomato Bacon Pasta and Gourmantine’s Chocolate Cake on their post.

    REVEL Valentines

    You can follow REVEL via Website, Facebook, and Twitter.

    I hope you enjoy browsing her site and thank you so much for your support!

    Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

    0 from 0 votes
    Chocolate Covered Strawberries |
    Chocolate Covered Strawberries
    Prep Time
    20 mins
    Total Time
    20 mins
    Make delicious white chocolate covered strawberries at home, this easy dessert recipe is perfect for parties! 
    Course: Dessert
    Cuisine: American
    Keyword: chocolate, chocolate covered, strawberry
    Servings: 10 Chocolate Covered Strawberries
    Author: Nami
    • 10-12 strawberries
    • 1 bar white chocolate (1 bar = around 4 oz)
    • 2-3 drops Mineral Oil (if you use white chocolate chips)
    For Decoration:
    • ½ bar dark chocolate (1 bar = around 2 oz)
    1. Line a sheet pan or plate with parchment paper (so that you can store in the fridge easily).
    2. Wash the strawberries well, especially the leaf area, and dry them completely with paper towel.
      Chocolate Covered Strawberries 1
    3. Cut the chocolate into smaller pieces and put it in a microwave-safe medium glass bowl.
      Chocolate Covered Strawberries 2
    4. First, microwave 30 seconds. Make sure to adjust the power to 50%/medium. If you don’t know how to change the power, do 15 seconds intervals. When microwave beeps, take it out and stir with a spoon. Remember, your chocolate will NOT look melted until you stir it.
      Chocolate Covered Strawberries 3
    5. From the second time, microwave (50% power) for 15 seconds till the chocolate melts. Make sure to stir very well after each interval because even though it “looks” the chocolate hasn’t melted, when you stir it is very soft and the chocolate can be very soft already. Also, if you use chocolate chips, microwave in even shorter intervals because it's easily burnt.
      Chocolate Covered Strawberries 4
    6. As the chocolate softens, microwave in shorter intervals like 5-8 seconds. When the chocolate is almost completely melted, no more microwave. Just stir it vigorously so the remaining heat will melt the chocolate.
      Chocolate Covered Strawberries 5
    7. After the chocolate has completely melted, hold the bowl in one hand and grab the stem of strawberry gently with the other hand and dip in the chocolate mixture.
      Chocolate Covered Strawberries 6
    8. Hold for a few seconds to let the excess drip off.
      Chocolate Covered Strawberries 7
    9. Place on the parchment paper and push the strawberry slightly forward so the excess chocolate won’t be collected in front of the strawberry (won't look good). Keep in the fridge until you are ready to serve.
      Chocolate Covered Strawberries 8
    10. If you want to decorate your chocolate covered strawberries as shown in the pictures, put half of the dark chocolate bars into microwavable Ziploc bag (large one). Break into smaller pieces and microwave 15 seconds intervals. Smush the bag to make sure all the chocolate chunks are melted.
      Chocolate Covered Strawberries 9
    11. With a scissor, make a small hole to pipe on the strawberry, making a zigzag pattern.
      Chocolate Covered Strawberries 10
    12. The chocolate covered strawberries should be eaten within 12-24 hours and must be kept in the fridge all times. Serve chilled.
    Recipe Notes
    • My microwave is 1200W.
    • Adjust the power on your microwave to so it's no more than 600W.
    • Every microwave is different so you are required to adjust the time and temperature based on your microwave.



    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.



    You Might Also Like

  • Just One Cookbook: Essential Japanese Recipes

    Love Our Recipes?

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?


  • coktaill wrote:
  • Lorraine @ Not Quite Nigella wrote:
    • Nami wrote:
  • Medeja wrote:
  • Sonia aka Nasi Lemak Lover wrote:
  • Katherine Martinelli wrote:
  • Lisa H wrote:
    • Nami wrote:
  • Emily @ Life on Food wrote:
  • chinmayie @ love food eat wrote:
  • Helene Dsouza I Masala Herb wrote:
  • Maris (In Good Taste) wrote:
  • Liz wrote:
  • Belinda @zomppa wrote:
  • Ramona wrote:
  • Asmita wrote:
  • Bam’s Kitchen wrote:
  • Yue wrote:
  • Kaitlin wrote:
  • Mandy – The Complete Cook Book wrote:
  • Cassie wrote:
  • bakerbynature wrote:
  • Sissi wrote:
  • Victor @ Random Cuisine wrote:
  • Kim Bee wrote:
  • Jennifer @ Peanut Butter and Peppers wrote:
  • amy @ uTryIt wrote:
  • claire @ the realistic nutritionist wrote:
  • Rachel @ My Naturally Frugal Family wrote:
  • Jenny wrote:
  • AikoVenus wrote:
  • Ana Helena Campbell wrote:
  • Alessandra wrote:
  • Erin @ Dinners, Dishes, and Desserts wrote:
  • Kiran @ wrote:
  • Mr. Three-Cookies wrote:
  • Choc Chip Uru wrote:
  • Hyosun Ro wrote:
  • Cucina49 wrote:
  • Ellena wrote:
  • Stephanie @ Eat. Drink. Love. wrote:
  • Mel wrote:
  • Jackie | Sweet and Salty SF wrote:
  • Anamika @madcookingfusions wrote:
  • Reem | Simply Reem wrote:
  • Sutapa wrote:
  • kat wrote:
  • Jeannie wrote:
  • Sharon @ Feats of Feasts wrote:
  • [email protected] and Donuts wrote:
  • Alyssa wrote:
  • Parsley Sage wrote:
  • Sandra wrote:
  • Shirley wrote:
  • Jenny @ Ichigo Shortcake wrote:
  • Julia {The Roasted Root} wrote:
  • Georgia @ The Comfort of Cooking wrote:
  • easyfoodsmith wrote:
  • Terris-Free Eats Food wrote:
  • Mi Vida en un Dulce wrote:
  • Claudia wrote:
  • Giulietta | Alterkitchen wrote:
  • Sandra’s easy cooking wrote:
  • Pure Complex wrote:
  • juniakk @ mis pensamientos wrote:
  • Sharon | Chinese Soup Pot wrote:
  • Charles wrote:
  • Evelyn wrote:
  • Norma Chang wrote:
  • torviewtoronto wrote:
  • Kankana wrote:
  • Soni wrote:
  • Joyti wrote:
  • sophia wrote:
  • Maja wrote:
  • Loveforfood wrote:
  • Quay Po Cooks wrote:
  • Food Jaunts wrote:
  • Raymund wrote:
  • Carolyn Jung wrote:
  • Jen at The Three Little Piglets wrote:
  • A Little Yumminess wrote:
  • Yuri wrote:
  • Chopinand @ ChopinandMysaucepan wrote:
  • Vicki Bensinger wrote:
  • balvinder ( Neetu) wrote:
  • A_Boleyn wrote:
  • Nancy/SpicieFoodie wrote:
  • Jill | Dulce Dough wrote:
  • Vijitha wrote:
  • beti wrote:
  • Sook wrote:
  • Baker Street wrote:
  • Suzi wrote:
  • Roxana GreenGirl { A little bit of everything} wrote:
  • England Furniture wrote:
  • kita wrote:
  • Magic of Spice wrote:
  • Angela Soliz wrote: