Introduction

Chocolate-covered strawberries are a classic treat that combines juicy, fresh fruit with rich, melted chocolate. Perfect for special occasions or a simple indulgence, these elegant bites are easy to make and always impress.

A white heart-shaped box filled with a dozen large strawberries, each dipped halfway in smooth dark chocolate, resting in bright red paper cups. The strawberries are decorated with various toppings over the chocolate layer: some have finely chopped nuts, others are covered with colorful round sprinkles or tiny pink and white heart sprinkles, and a few are drizzled with thin white chocolate stripes. The strawberries are fresh with bright green leaves on top, creating a colorful and textured mix. The box is set on a white marbled surface with soft pink roses placed around it, adding a delicate touch to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound (454 grams) strawberries, washed and dried thoroughly
6 ounces (170 grams) semisweet chocolate, chopped
1 teaspoon (5 milliliters) coconut oil or vegetable shortening, divided
3 ounces (85 grams) white and/or milk chocolate, chopped (optional, for drizzling)
Mini chocolate chips, chopped nuts, or sprinkles for coating (optional)

Instructions

Step 1: Line a rimmed baking sheet with parchment paper or a silicone baking mat.
Step 2: In a small, deep microwave-safe bowl, combine the semisweet chocolate and 3/4 teaspoon of coconut oil. Microwave in 30-second bursts, stirring between each, until just melted. Be careful not to overheat.
Step 3: Insert a toothpick into each strawberry’s stem, pushing the leaves upward. Dip the strawberry into the melted semisweet chocolate, coating it completely. Tap the toothpick gently to let excess chocolate drip back into the bowl. If desired, roll the strawberry in chocolate chips, nuts, or sprinkles. Place the coated strawberry on the prepared baking sheet and slide it slightly forward to avoid mess. Repeat with remaining strawberries. Reheat the chocolate briefly if it firms up.
Step 4: For a drizzle, melt the white or milk chocolate with 1/4 teaspoon coconut oil in a microwave-safe bowl, heating in 30-second bursts, then 15-second increments until just melted, stirring between bursts.
Step 5: Transfer the melted white chocolate to a piping bag or a zip-top bag with a small snip in one corner. Lift each strawberry by the toothpick and drizzle the chocolate over it. Place the decorated strawberry back on the parchment. Repeat for all strawberries. This method creates a neater drizzle.
Step 6: Let the strawberries set at room temperature for about 30 minutes or refrigerate for 15 minutes. Remove toothpicks before serving.

Tips & Variations

Use room-temperature strawberries to prevent the chocolate from seizing.
For a glossy finish, add a small amount of coconut oil or shortening to the chocolate before melting.
Try different coatings like chopped pistachios, shredded coconut, or crushed peppermint for variety.
If you don’t have a piping bag, use a small spoon to drizzle the chocolate carefully.

Storage

Store chocolate-covered strawberries in a single layer on a tray or container lined with parchment paper. Keep them refrigerated and consume within 1–2 days for best freshness. Bring to room temperature before serving to enjoy the best flavor and texture. Avoid freezing, as this can damage the fruit and chocolate coating.

How to Serve

A collection of ripe red strawberries, each dipped in smooth dark chocolate covering about half of the fruit from the bottom up, with their green leafy tops exposed. Some strawberries are decorated with various toppings: tiny colorful round sprinkles, small pink and red heart-shaped candies, white chocolate drizzle lines, crunchy chocolate chips, and chopped nuts. Each strawberry sits in its own white paper cup arranged on a white marbled surface. The colors are bright and vivid, with contrasting textures from smooth chocolate to rough sprinkles and nuts. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

It’s best to use fresh, fully dried strawberries. Frozen strawberries release moisture when thawed, which can cause the chocolate to seize or not adhere properly.

How do I prevent the chocolate from clumping or seizing?

Make sure the strawberries are dry and at room temperature before dipping. Also, melt the chocolate slowly in short bursts and stir frequently. Adding a small amount of coconut oil helps keep the chocolate smooth.