Chocolate Covered Strawberries
These from-scratch chocolate-covered strawberries make the reliable Valentine’s Day treat. Rich chocolate coats fresh, juicy strawberries bursting with sweetness in every bite. Made with 3 ingredients and ready in less than 30 minutes, this no-bake recipe is a chocolate lover’s dream!
Nothing says Valentine’s Day quite like a plate of chocolate-covered strawberries (unless you are looking for something that literally says ‘Valentine’s Day’ in which case we would suggest our Conversation Heart Sugar Cookies). These straightforward to mix treats come together quickly for a dessert everyone can enjoy!
Chocolate-covered strawberries simply are as stated, fresh strawberries coated in rich melted chocolate. This straightforward to mix recipe also works as a fun Valentine’s Day activity! Your kids will love dipping and drizzling these sweet strawberries in their favorite toppings! Cover them with nuts, chocolate drizzles, or leave them plain, no matter how you serve them up they are sure to be enjoyed!
How to Make Chocolate Covered Strawberries
With only 3 ingredients in the recipe, it’s pretty important to make sure they are top quality and fresh. We'll break down how to pick your strawberries and a standby chocolate to use in this recipe.
Picking the Strawberries
When you are looking to pick out your strawberries there are three things you should look for.
- Bright red berries. We're talking red all the way to the top, juicy berries.
- No bruises. Bruising leads to juice seeping out and creates moisture under the chocolate.
- Large and firm. You want them to make a statement.
Chocolate
We like to use a mixture of coconut oil and chocolate to make the chocolate coating. Semi-sweet, dark, milk, and white chocolate all melt and dip beautifully. Different chocolates that work well include:
- Chopped bar chocolate
- Chocolate chips
- Chocolate melting wafers
The coconut oil helps to thin the chocolate a bit so that it coats the strawberries evenly without turning thick and clumpy; it also adds a beautiful shine!
Chocolate + Strawberries = Perfection
- Wash the strawberries: First, rinse your strawberries well under cold water.
- Dry your strawberries: Take a paper towel and individually dry each strawberry, thoroughly. Then, place them on a layer of paper towels to finish drying completely. This is SUPER important. If the strawberries are even the slightest bit damp, the chocolate will not adhere to the berry.
- Line a baking sheet: Place parchment paper on a baking sheet and set it aside. Assemble any toppings you plan on using.
- Melt the chocolate: Add the chocolate and coconut oil in a microwave-safe bowl and heat in 30-second interval on 50% power, stirring after each interval, until completely melted.
- Dip the berries: Take one strawberry at a time and hold it by the stem. Dip the berry into the chocolate, ensuring it is completely coated, leaving a small bit at the top uncoated. Gently turn the strawberry to allow excess chocolate to drip off.
- Top the strawberries: If you are using optional toppings, roll the chocolate covered berry in the topping before placing them on the parchment paper-lined pan.
- Set at room temperature: Let the strawberries set at room temperature until firm, about 15-30 minutes. Once set, you can drizzle with additional melted chocolate if desired.
Recipe Notes and Substitutions
- Melting: Instead of melting in the microwave, you can also melt the chocolate on the stovetop using a double boiler.
- Coconut Oil: Substitute vegetable shortening or vegetable/canola oil for coconut oil.
- Setting the Chocolate: It takes about 15-30 minutes for the chocolate to fully set.
Decorating Chocolate Covered Strawberries
The toppings are truly endless when it comes to making these chocolate-dipped strawberries. While you don’t have to top your strawberries we would highly encourage it! A few of our favorite ways to top them include:
- Crushed nuts
- Toasted coconut
- Sprinkles
- Mini chocolate chips
- Crushed Oreos
- Graham cracker crumbs
- Crushed pretzels
- Drizzled chocolate
Keeping leftovers
- Storage: These are best enjoyed the same day they are made and can be kept at room temperature until serving.
- Leftovers: Any leftovers can be refrigerated in a single layer and uncovered for up to 2 days.
- Shelf-life: The strawberries can be kept for up to 2 days before they will begin to start releasing moisture.
- Freezing: We do not recommend freezing. The strawberries will release moisture when they are removed from the freezer causing the chocolate to fall off them in a wet chocolaty mess.
- Sharing: If you are making and sharing these chocolate dipped treats with others you can line a clear, plastic disposable food container with colorful cupcake liners. Then, place a single strawberry in each cupcake liner. The adorable strawberries will be visible from the top and be sure to delight anyone who receives them.
Common questions
How do you get chocolate to stick to strawberries?
Make sure the strawberries are at room temperature and completely dry before dipping in the chocolate. Wet strawberries will not hold the chocolate coating.
Should strawberries be cold before dipping in chocolate?
No. If the strawberries are cold when they are dipped in the chocolate they will condensate under the chocolate as they come to room temperature. This causes the chocolate to pull away from the strawberry and make a bit of a mess.
What pairs well with chocolate strawberries?
Champagne or sparkling wine will go evenly with these chocolate dipped treats.
Other Desserts to Make this Valentine’s Day
- Strawberry Cupcakes with Strawberry Meringue Buttercream
- Chocolate Covered Potato Chips
- Strawberry Pretzel Squares
- Strawberry Cheesecake Bars
Chocolate Strawberries
Chocolate lovers rejoice! This no-bake, 3-ingredient recipe gives you evenly dipped chocolate fruit in under half an hour. It just doesn’t get much better than that!
Chocolate Covered Strawberries
Yield: 12 strawberries Chocolate covered strawberries come together with 3 ingredients making them A straightforward, fresh dessert reliable for any occasion.- 1 pound (454 g) strawberries
- 8 ounces (227 g) chocolate, dark, semisweet, milk, or white
- 1 tablespoon (14 g) coconut oil, refined
- Wash the strawberries, rinsing them well under cold water. Then, take a paper towel and individually dry each strawberry, ensuring there is no excess water. Place them on a layer of paper towels to finish drying completely. This is important; if the strawberries are even the slightest bit damp, the chocolate will not adhere.
- Line a baking sheet with parchment paper and set it aside. Assemble any optional toppings, if using.
- Place your chocolate and coconut oil in a microwave-safe bowl and heat in 30-second intervals on 50% power, stirring after each, until completely melted.
- Take the strawberries one at a time and, holding them by the stem, dip them into the chocolate, ensuring it is completely coated, leaving a small bit at the top uncoated. Gently turn the strawberry to let excess chocolate drip off.
- If you are using optional toppings, roll the covered strawberries in the topping before placing them on the parchment-lined pan.
- Let the chocolate set at room temperature until firm, about 15 to 30 minutes. Once set, you can drizzle with additional melted chocolate if desired.
Notes
- Chocolate: You can use chopped bar chocolate, chocolate chips, or chocolate melting wafers.
- Coconut Oil: You can substitute vegetable shortening or vegetable/canola oil for coconut oil.
- Melting the Chocolate: In lieu of the microwave, you can also melt the chocolate on the stovetop using a double boiler.
- Topping Ideas: Crushed nuts, toasted coconuts, sprinkles, mini chocolate chips, crushed Oreos, graham cracker crumbs, crushed pretzels, drizzled chocolate.
- Storage: Chocolate-covered strawberries are best enjoyed the same day they are made and can be kept at room temperature until serving. Any leftovers can be refrigerated in a single layer and uncovered for up to 2 days. Freezing is not recommended.
Photography by Dee Frances
- Yield: 12 strawberries
- Prep: 15 minutes
- Total: 15 minutes
Ingredients
- 1 pound ( 454 g ) strawberries
- 8 ounces ( 227 g ) chocolate, dark, semisweet, milk, or white
- 1 tablespoon ( 14 g ) coconut oil, refined
Method
- Wash the strawberries, rinsing them well under cold water. Then, take a paper towel and individually dry each strawberry, ensuring there is no excess water. Place them on a layer of paper towels to finish drying completely. This is important; if the strawberries are even the slightest bit damp, the chocolate will not adhere.
- Line a baking sheet with parchment paper and set it aside. Assemble any optional toppings, if using.
- Place your chocolate and coconut oil in a microwave-safe bowl and heat in 30-second intervals on 50% power, stirring after each, until completely melted.
- Take the strawberries one at a time and, holding them by the stem, dip them into the chocolate, ensuring it is completely coated, leaving a small bit at the top uncoated. Gently turn the strawberry to let excess chocolate drip off.
- If you are using optional toppings, roll the covered strawberries in the topping before placing them on the parchment-lined pan.
- Let the chocolate set at room temperature until firm, about 15 to 30 minutes. Once set, you can drizzle with additional melted chocolate if desired.
Notes
Chocolate: You can use chopped bar chocolate, chocolate chips, or chocolate melting wafers.
Coconut Oil: You can substitute vegetable shortening or vegetable/canola oil for coconut oil.
Melting the Chocolate: In lieu of the microwave, you can also melt the chocolate on the stovetop using a double boiler.
Topping Ideas: Crushed nuts, toasted coconuts, sprinkles, mini chocolate chips, crushed Oreos, graham cracker crumbs, crushed pretzels, drizzled chocolate.
Storage : Chocolate-covered strawberries are best enjoyed the same day they are made and can be kept at room temperature until serving. Any leftovers can be refrigerated in a single layer and uncovered for up to 2 days. Freezing is not recommended.
Photography by Dee Frances
