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Chocolate Covered Strawberries

"This is the simplest version of chocolate covered strawberries I know. Paraffin was originally used instead of shortening. Turn the strawberries upside down and insert by the toothpicks into a piece of styrofoam for easy cooling, or simply place them on a sheet of wax paper. White chocolate may be drizzled over the milk chocolate for a fancier look. They are perfect for weddings when decorated with frosting bow ties, bells, butterflies, roses, etc."
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15 m servings 115 cals
Original recipe yields 24 servings (3 cups)


  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 31 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
  2. Insert toothpicks into the tops of the strawberries.
  3. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 881
  1. 1158 Ratings

Most helpful positive review

Chocolate can be a mystery, so Here is a tip to keep your chocolate from becoming too thick. When you are melting over a double boiler, don't let the water touch the bottom of your upper pan. H...

Most helpful critical review

I am wondering how you got the strawberries to stay on the toothpick when dipping!!! Every time I tried this, the srtawberry was so heavy, when I dip it in the chocolate, it falls off the toothp...

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Least positive

Chocolate can be a mystery, so Here is a tip to keep your chocolate from becoming too thick. When you are melting over a double boiler, don't let the water touch the bottom of your upper pan. H...

Sooooo Good! I am giving one dozen of these to my Mother and Father in law for their 9th anniversary. I am on a fixed budget and it only cost me $4.50 to make these - No Kidding! $2.50 for Straw...

Just FYI: Chocolate chips come in 11.5 ounce bags now. I used half milk chocolate and half semi-sweet chocolate and I did not use shortening, but butter (a little less than 2 T due to smaller ...

I've been making chocolate covered strawberries for awhile, and the key is proper tempering and good chocolate. You shouldn't need to add anything at all to the melted chocolate -not even butter...

Awesome! I've never made these before because I assumed that they would be very difficult and time-consuming, but these were very simple. I used an 11.5 oz. bag of milk chocolate chips and sli...

These are great!! Very easy!! This makes ample chocolate for dipping, so you could dip a few bananas or extra strawberries (I had a lot of chocolate sauce left over.) Next time, I think I'll ...

I used a regular pot on the stove and melted the 2 T. of shortening first and then added an 11.5 oz. pkg. of Guittard milk chocolate chips. It melted up very smooth! I stuck toothpicks in the ...

I LOVE making chocolate covered strawberries, especially for Valentine's Day. Over the years I've learned to add a little kick to them. Here are my little secrets - 1) I use semi-sweet chocola...

These were an excellent, easy and elegant dessert that we really loved. Like some others, I omitted the shortening and did not miss it. I also found that 12 ounces of Ghiradelli Dark Chocolate (...