How to Make Chocolate Covered Tuxedo Strawberries

How to Make Chocolate Covered Tuxedo Strawberries

Chocolate-covered strawberries are a fabulous treat any day of the week, but for an occasion as special, romantic, corny, commercial (take your pick), these Tuxedo Strawberries are the way to go! Not only are they insanely adorable, they're also double-coated in both white and dark chocolate, which makes them taste doubly excellent too.


*Note: My chocolate is slightly discolored because I was impatient and threw them into the fridge absentmindedly. The rapid cooling and exposure to air caused the cocoa butter to separate slightly and rise to the surface. Don't make my mistakes! Patience is key.


Tuxedo Strawberries

  • 12 - 20 strawberries
  • white chocolate
  • semi-sweet chocolate
  1. Thoroughly wash and dry your strawberries. They need to be entirely free of water since that will cause the chocolate to harden and become unusable.
  2. Melt the white chocolate using either the double-boiler method or in the microwave.* *Tips on how to melt chocolate in the microwave.
  3. Dip each strawberry into the white chocolate. Very gently shake off the excess white chocolate and point the strawberry at the ceiling for a few seconds to ensure a good coat. Set aside on a parchment lined cookie sheet to let it dry.
  4. Melt the semi-sweet chocolate in a similar fashion as the white.
  5. Dip each strawberry into the chocolate at a 45 degree angle on both sides to create the V for the tuxedo. Let the excess chocolate drip off the tip. Set the strawberry aside on the parchment to let it dry.
  6. Decorate the strawberries with a few "buttons" and a bow tie by piping a little melted dark chocolate or icing. I wanted a few red bow ties (and I was too lazy to make my own icing), so I just used store bought.

Tips and Tricks

  • Use a deep dish to dip the strawberries in. That makes it so much easier to coat them well and keep them uniform.
  • Chill the cookie sheet prior to setting the parchment and strawberries on it to help the cooling.
  • Let the chocolates dry at their own speed somewhere in a cool place, about 60 degrees Fahrenheit. For the very best results, don't rush the process!