How To Make Frozen Chocolate Covered Strawberries

Can you make and freeze chocolate covered strawberries?

How to Freeze Chocolate Covered Strawberries – How To Make Frozen Chocolate Covered Strawberries Many people are surprised to find out that you can actually freeze chocolate covered strawberries. If you know you aren’t going to finish the berries within the next 24 or 48 hours, your best bet is to freeze them. Chocolate covered strawberries can last up to three months in the freezer.

  1. However, you must freeze — and defrost — them correctly for the best results.
  2. Before piling them into the freezer, it’s best to “flash freeze” your berries to prevent them from sticking together in a giant clump when frozen.
  3. To do this, place the chocolate covered strawberries on a parchment-lined cookie sheet in a single layer, leaving plenty of space between the strawberries.

Freeze for about three hours or until they are solid. Once they’re sufficiently frozen, you can place them in a freezer container or bag. Frozen berries are the one instance you want to ensure an airtight seal to prevent freezer burn, so be sure to use a bag or container that has been designed for freezer use.

  1. When you’re ready to enjoy the chocolate covered strawberries, you can defrost them in the fridge for an hour.
  2. You don’t want to defrost the strawberries completely or they can become mushy and watery.
  3. Instead, let them partially defrost in the refrigerator.
  4. Then enjoy them while they’re still a little cold.

They’ll retain their crunch, while still providing you with plenty of juicy flavor. Understanding how long chocolate covered strawberries last and how to best store them can help you plan ahead with your chocolate covered strawberry treats. Maybe you’ve just received a delicious arrangement like our A Berry Sweet Bundle or our Chocolate Dipped Indulgence Platter,

How do you freeze chocolate on strawberries?

How to Store Chocolate Covered Strawberries in the Freezer – How To Make Frozen Chocolate Covered Strawberries Freezing your chocolate covered strawberries will allow you to enjoy them over a longer period of time. In fact, you can keep them for up to three months in the freezer. To freeze, place your chocolate covered strawberries on a parchment-lined sheet in a single layer, with enough space between the strawberries to allow air to flow.

Freeze for about three hours or until they are solid, which will prevent them from sticking together when stored. Once the berries are solid, you can place them in a freezer container or bag. When you’re ready to enjoy them, defrost your chocolate covered strawberries in the fridge for an hour. Or, you can choose to eat the strawberries frozen.

Either way, you don’t want to defrost the strawberries completely or they can become mushy and watery. Partially or completely frozen strawberries aren’t as crunchy or hard as you might think. In fact, they’re pretty delectable – and a lot tastier than a mushy strawberry.

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Do you freeze strawberries before dipping in chocolate?

Download Article Download Article These delicious, attractive treats combine the best of fresh fruit and rich chocolate. The process is easy as long as you are cautious and patient. Melting chocolate can be finicky, but keep to low heat and all will be well.

  • About 45 fresh strawberries
  • 8 oz (225 grams) chocolate


  • 2 tsp (10 mL) unsalted butter
  • Chopped nuts or sprinkles
  • White chocolate
  1. 1 Throw away damaged strawberries. Discard any strawberries that show signs of damage:
    • Mushy or leaking juice
    • Large white or green areas
    • Dry, brown caps instead of green
    • You can use strawberries with missing caps and stems, but they won’t last as long.
  2. 2 Wash the strawberries. Fill a colander with the strawberries. Rinse under cool, running water. Gently shake the colander to clean all sides of the strawberries.
    • Don’t wash the strawberries more than an hour in advance. They spoil quickly once washed.


  3. 3 Pat dry with paper towels. Even a drop of water can make the chocolate grainy and unpleasant. Pat dry, then space the strawberries out on dry paper towels to finish air drying. Leave them at room temperature to avoid condensation from the fridge.
  4. 4 Skewer the strawberries (optional). Push a toothpick into each strawberry cap. You can skip this if the stems are still attached.
  5. 5 Cover a baking sheet with wax paper. Parchment paper will work as well. Aluminum foil will prevent sticking just as well, but may leave a pattern on the chocolate strawberries.
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  1. 1 Choose high-quality chocolate. Besides the taste, cheap chocolate may not melt and harden evenly. Semisweet, bittersweet, or dark chocolate is easier to melt than milk and white chocolate.
    • Use chocolate chips, or chop bars into even, ¼ inch (6 mm) pieces.
    • “Candy melts” are extra-easy to use, but usually don’t taste as good as real chocolate. If using a candy melt, follow the instructions on the label.
  2. 2 Add butter (optional). This makes the chocolate smoother and easier to use as a dip. Mix in 2 teaspoons (10 milliliters) unsalted butter for every 8 ounces (225 grams) chocolate. Never use more than this, or the water in the butter could ruin the chocolate’s texture.
    • Shortening has no liquid, so it will never ruin the chocolate. However, it should only be added after the chocolate has melted.
  3. 3 Melt in a double boiler. You can make one of these at home by placing a stainless steel or heat-safe glass bowl over an ordinary pan. Fill the pan with an inch or two (2.5–5 cm) of water, but make sure it doesn’t touch the bottom of the bowl. Bring the water to a simmer, then add chocolate to the bowl and stir until melted.
    • Use the lowest heat setting possible to keep the water simmering. Chocolate melts at low temperatures, and can separate if heated too high.
  4. 4 Use a microwave instead. Be aware that this method comes with a high risk of damaged chocolate. It should only be used for small amounts of dark or bittersweet chocolate. Set the microwave to defrost or the lowest power setting. Microwave the bowl of chocolate for 30 seconds, then take out and stir.
    • Melted chocolate may still look shiny and hard, and will not feel hot. You’ll have to give it a stir to test for melting.
  5. 5 Let the chocolate cool slightly. Leave the chocolate at room temperature for a couple minutes. It’s easiest to dip strawberries in chocolate that’s at around 100ºF (38ºC). This is roughly human body temperature, so it will feel tepid.
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  1. 1 Dip the strawberries. Hold each strawberry by the stem or using a toothpick. Dip it into the melted chocolate, nearly up to the green cap. As you pull it out, give it a small shake. This fills in gaps in the chocolate and leaves a smooth line. Finish by rotating the strawberry to let excess chocolate drip off.
  2. 2 Lay on the prepared sheet. Place the dipped strawberries upside-down on the baking sheet covered in wax paper. Space them so they don’t touch, or they’ll stick together.
  3. 3 Decorate the strawberries (optional). Sprinkle chopped nuts or sprinkles over the chocolate while it is still soft. Or, if you’d like to add a classic white chocolate drizzle, refrigerate the strawberries first. Melt the white chocolate the same way as before, then drizzle it over the hardened chocolate using a fork.
  4. 4 Refrigerate for 15–30 minutes. Leave them in the refrigerator until the chocolate hardens completely. This should minimize the chance of white fat “blooming” to the surface.
    • The chocolate is still safe to eat if it does bloom. You may wish to decorate it as described above, in order to hide the white surface.
  5. 5 Store or serve immediately. These are best served the same day they are made. If storing them longer term, you have a few options:
    • Room temperature: Hold flavor best, but only lasts 2–3 days. Keep covered but not in airtight container. May become limp. Hot temperatures will cause white fat blooms.
    • Refrigerator: Keeps for 5–7 days. Lay a paper towel at the base of a container and sprinkle with baking soda, then add berries and cover. This absorbs moisture, preventing sugar in the chocolate from forming white crystals.
    • Freezer: Best within 3 months, but keeps indefinitely. Chocolate must cover 100% of the strawberry to lock in juices. Freeze separated on a flat sheet first, to prevent sticking together.
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Add New Question

  • Question How long should I put the chocolate in the microwave? Microwave the chocolate for 30 seconds at a time, stirring after each increment, until fully melted.
  • Question What can I use if I don’t have wax or parchment paper? You can try cling film or tin foil. It doesn’t work as well as wax/parchment paper though.
  • Question I received 48 chocolate dipped strawberries for my birthday on Friday. Can I freeze them? Yes, but you’ll want to eat them frozen. If you thaw them, the strawberries will become mushy and the chocolate gets goopy.

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  • These taste best if eaten within 24 hours. See the instructions above for storage advice if keeping them longer.
  • If you are making a large amount of chocolate strawberries, it may be worth your time to temper the chocolate between melting and dipping. This eliminates the chance of white “bloom,” but can be tedious and difficult.

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Warn children about skewers.

Advertisement Article Summary X To make chocolate strawberries, wash the strawberries and skewer them with toothpicks so they’re easier to handle. Then, melt 8 ounces of your choice of chocolate in a double boiler. If you don’t own a double boiler, you can either make one by placing a heat-safe bowl over a pot or you can microwave the chocolate in 30-second intervals until it’s melted.

Do you freeze fruit before dipping in chocolate?

Use Frozen Fruits or Freeze Your Own –

  • If using prepared frozen fruit, skip to next step. Convenient pre-packaged frozen fruits like frozen sweet cherries, pineapple slices, strawberries, etc. all work well and save you time. (Just before dipping the frozen fruits into the homemade magic chocolate sauce, place a toothpick or small skewer in each piece so it is easier to dip and eat.)
  • Steps to freeze your own fruit 1) Wash and allow your fruit to dry or peel bananas.2) Line a baking sheet or large plastic Tupperware with lid with parchment or waxed paper.3) Remove pits and seeds and slice fruits like nectarines, peaches, and plums 4) Peel bananas, kiwi, pineapples, papaya, mango, etc.5) Slice fruits so they can be eaten in 1 to 3 bites.6) Place the fruits on the lined baking sheet or plastic container in a single layer.7) If you want to make fruit pops, add in a toothpick or skewer into the fruit BEFORE you freeze them.8) Cover with either plastic wrap or the lid for the plastic container.9) Freeze for about 3 hours or overnight.10) If planning on storing the frozen fruit for an extended period, the frozen fruit can be transferred to a sealed freezer bag or even a vacuum sealed bag to prevent freezer burn.

Should chocolate covered strawberries be cold or room temp?

How to Store Chocolate Covered Strawberries – Chocolate covered strawberries should be kept refrigerated (unless you’re using candy melts – read below). Don’t leave the strawberries at room temperature for a long time after being refrigerated, because they will start to sweat. Although, that’s not usually an issue, because they most likely will be gone in no time. How To Make Frozen Chocolate Covered Strawberries

Can you freeze chocolate covered?

How to Freeze Chocolate – If frozen for too long, chocolate can still bloom, so take special care of chocolates in the freezer. If the chocolate is exposed, it is recommended to wrap it tightly with freezer or wax paper to prevent condensation. The chocolate should also be stored away from other foods, as chocolate can easily pick up other odors.

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