Is there anything more classically romantic than Chocolate-Covered Strawberries? These glossy, juicy berries coated in silky melted chocolate are the perfect bite: sweet, tart, creamy, and crunchy if you add a little topping flair.
Whether you’re making them for Valentine’s Day, a bridal shower, date night, or just because it’s Tuesday (because why not?), this recipe is your no-fuss guide to getting perfect results every time. If you love easy no-bake treats, don’t miss my recipes for Strawberry Cheesecake Bites or No-Bake Oreo Truffles too!
Ingredients:
For the strawberries:
- 1 pound fresh strawberries, washed and thoroughly dried
For the chocolate coating:
- 1 cup semi-sweet chocolate chips (or chopped bar)
- 1 tablespoon coconut oil or vegetable shortening (optional, for shine)
Optional toppings:
- Chopped nuts
- Shredded coconut
- Crushed pretzels
- Sprinkles
- Drizzle of white chocolate
Ingredients:
For the strawberries:
- 1 pound fresh strawberries, washed and thoroughly dried
For the chocolate coating:
- 1 cup semi-sweet chocolate chips (or chopped bar)
- 1 tablespoon coconut oil or vegetable shortening (optional, for shine)
Optional toppings:
- Chopped nuts
- Shredded coconut
- Crushed pretzels
- Sprinkles
- Drizzle of white chocolate
Instructions:
1. Line a baking sheet with parchment or wax paper.
2. In a microwave-safe bowl, combine chocolate and coconut oil. Microwave in 30-second bursts, stirring in between, until smooth.
3. Hold each strawberry by the stem and dip into the melted chocolate, letting excess drip off.
4. Place on prepared baking sheet and add toppings immediately if using.
5. Let set at room temperature for 30 minutes, or refrigerate for 15 minutes to speed it up.
6. Drizzle with melted white chocolate for a fancy touch (optional).
🍽️ Serving and Presentation Tips:
- Serve on a pretty tray with doilies for a tea party feel.
- Box them up in mini cupcake liners for a sweet homemade gift.
- Pair with champagne or sparkling juice for a romantic date night!
❓ FAQ
How do I store chocolate-covered strawberries? Place in an airtight container lined with paper towels and refrigerate. Best eaten within 24 hours.
Can I freeze them? Not recommended—the strawberries get mushy once thawed.
Why add coconut oil to the chocolate? It helps thin the chocolate and adds shine, making dipping smoother.
🔁 Storage Info:
Store in a single layer in an airtight container in the fridge. Use within 24 hours. Avoid stacking to prevent sticking or smudging.
Chocolate-Covered Strawberries
Ingredients
For the strawberries:
- 1 pound fresh strawberries washed and thoroughly dried
For the chocolate coating:
- 1 cup semi-sweet chocolate chips or chopped bar
- 1 tablespoon coconut oil or vegetable shortening optional, for shine
Optional toppings:
- Chopped nuts
- Shredded coconut
- Crushed pretzels
- Sprinkles
- Drizzle of white chocolate
Instructions
- Line a baking sheet with parchment or wax paper.
- In a microwave-safe bowl, combine chocolate and coconut oil. Microwave in 30-second bursts, stirring in between, until smooth.
- Hold each strawberry by the stem and dip into the melted chocolate, letting excess drip off.
- Place on prepared baking sheet and add toppings immediately if using.
- Let set at room temperature for 30 minutes, or refrigerate for 15 minutes to speed it up.
- Drizzle with melted white chocolate for a fancy touch (optional).
Notes
- Make sure strawberries are bone-dry or the chocolate won’t stick.
- Use good quality chocolate for best flavor.
- Serve the same day for best texture.
Calories: 60, Carbs: 8g, Protein: 1g, Fat: 3g, Cholesterol: 0mg, Sodium: 1mg, Potassium: 70mg, Fiber: 1g, Sugar: 6g An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
If you make these Chocolate-Covered Strawberries, I’d LOVE to see them! Tag me on social media and share your creations—especially if you go wild with the toppings!
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