Chocolate
Chocolate Covered Strawberries
Beautiful chocolate covered strawberries with a perfectly smooth, snappy chocolate shell. Simple enough for beginners, elegant enough for Valentine's Day.
Elegant, Snappy, and Surprisingly Easy
Chocolate covered strawberries look like they belong behind the glass of a fancy chocolatier, but they take about 20 minutes and three ingredients to make at home. I started making them as a last-minute Valentine’s Day dessert years ago, and they quickly became one of my most-requested recipes. The secret is all in the details — dry berries, properly melted chocolate, and a little patience.
Baker’s Tips
- Dry your strawberries completely before dipping — even a single drop of water will cause the chocolate to seize and turn grainy, and there is no fix once that happens.
- Use a deep, narrow bowl for dipping so you get full coverage without wasting chocolate, and twist the berry gently as you lift it out for a clean edge.
- Add one tablespoon of refined coconut oil to the melted chocolate — it thins the coating for a smoother finish and gives the set chocolate a satisfying snap.
- Serve within 4 to 6 hours for the best quality, and avoid freezing — it ruins both the berry texture and the chocolate shell.
Variations
- White Chocolate Drizzle: Melt white chocolate with a teaspoon of coconut oil and drizzle in zigzag lines over the dark chocolate coating for a classic two-tone look.
- Crushed Toppings: While the chocolate is still wet, press on chopped pistachios, sea salt flakes, crushed freeze-dried raspberries, or rainbow sprinkles.
- Double-Dipped: Dip in white chocolate first, let it set completely, then dip the lower half in dark chocolate for a stunning layered effect.
For a rich dipping sauce to serve alongside, try my chocolate ganache.
Ingredients
Main Ingredients
For Decoration
Instructions
- 1
Prepare the Strawberries
Wash the strawberries and dry them thoroughly — this is critical. Any moisture on the berries will cause the chocolate to seize and not adhere. Pat each berry with paper towels, then spread them on a clean kitchen towel and let them air dry for at least 15 minutes. The berries must be completely dry before dipping.
- 2
Set Up Your Station
Line a baking sheet with parchment paper or a silicone baking mat. Have your sprinkles and decorations ready in small bowls. Keep paper towels nearby. Clear enough counter space to work comfortably.
- 3
Melt the Chocolate
Combine the chopped semi-sweet chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until completely smooth — usually 3 to 4 intervals. Alternatively, melt over a double boiler. The coconut oil keeps the chocolate fluid for easier dipping and gives the finished coating a satisfying snap.
- 4
Dip the Strawberries
Hold each strawberry by the stem or leaves. Dip it into the melted chocolate at an angle, submerging about two-thirds of the berry. Lift it out slowly, let the excess drip off for a few seconds, then gently twist the berry as you lift to create a clean edge. Place on the prepared baking sheet.
- 5
Decorate
If adding sprinkles or crushed nuts, apply them immediately after dipping while the chocolate is still wet. For white chocolate drizzle, melt the white chocolate with 1 teaspoon of coconut oil, let it cool for 2 minutes, then drizzle over the dipped berries using a fork or a piped line from a small zip-lock bag with the corner snipped off.
- 6
Set and Serve
Let the strawberries sit at room temperature for 20–30 minutes until the chocolate is completely set, or refrigerate for 10 minutes for faster setting. Serve within 4–6 hours for the best quality. Bring refrigerated berries to room temperature for 10 minutes before serving.
Nutrition Information
Per serving (serves 20). Values are approximate.
| Calories | 65 calories |
| Total Fat | 4g |
| Saturated Fat | 2g |
| Carbohydrates | 8g |
| Sugar | 6g |
| Protein | 1g |
| Sodium | 5mg |
| Fiber | 1g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
Never Miss a Sweet Recipe
Join 5,000+ home bakers and get new recipes straight to your inbox.
Frequently Asked Questions
Why won't the chocolate stick to my strawberries?
Moisture is almost always the culprit. Strawberries must be completely bone-dry before dipping. Even a tiny drop of water can cause chocolate to seize or slide off the berry. Wash them well ahead of time and dry them thoroughly.
Can I use milk chocolate or white chocolate for dipping?
Absolutely. Milk chocolate creates a sweeter, milder coating. White chocolate is beautiful for a different look, especially when drizzled with dark chocolate. Any type of chocolate works — just add the coconut oil to keep it fluid.
How far ahead can I make chocolate covered strawberries?
They are best eaten the same day they are made. Strawberries release moisture over time, which can cause the chocolate to weep or loosen. If making ahead, store in the refrigerator for up to 24 hours, but expect some condensation when they return to room temperature.
Reader Reviews
Based on 384 reviews
