Chocolate Covered Strawberries. What is there not to love about them? They make such elegant little additions to any party or when entertaining and they couldn’t be any easier to make if you tried! I guess that’s why I make chocolate covered strawberries as often as possible!
For my chocolate covered strawberries, I like to use absolutely the best tasting, juiciest, most delicious strawberries. It makes all the difference in the final result to me.
If you are only making a few chocolate covered strawberries to enjoy or for a small party, you can simply use the microwave or cooktop for melting your chocolate for dipping the strawberries. But, if you are making a large quantity, I recommend using a fondue pot to make it easier on yourself. The fondue pot keeps the chocolate at the perfect temperature for dipping the strawberries so that you aren’t constantly heating and reheating the chocolate as you work. Game changer for a routine chocolate dipper like me. Ha!
Here’s my Chocolate Covered Strawberries recipe. I know you’ll love them!
- 1 pint fresh strawberries
- 1 cup milk or dark chocolate chips
- 2 teaspoons coconut oil
- Line a rimmed baking sheet with parchment paper and set aside. Dry strawberries well with paper towels to make sure chocolate adheres perfectly.
- Heat chocolate chips and coconut oil in microwave safe bowl for 2 minutes on 50%. Stir until smooth. Dip each strawberry into the melted chocolate, making sure the strawberry is covered almost to the stem. Place chocolate covered strawberry onto parchment lined baking sheet and place into the freezer for at least 15 minutes to set. Store in the refrigerator for up to 2 days. Store in an airtight container in the freezer for up to 3 months.
Enjoy!
Robyn xo
What kind of coconut oil do you prefer??
Hi Jessica,
I generally use an organic coconut oil made by Spectrum from my local grocery store. There are various brands of coconut oil available though.
These look so luscious! But, where do you find good strawberries this time of year? Thanks.
Thanks, Mary. The produce section in my grocery store has had beautiful strawberries lately. Good luck! They’ve been so delicious, too!
Robyn, for more than 20 years I have made these using 1/2 dark and 1/2 milk chocolate. EVERYBODY loves them, not too dark or too sweet. And while I understand using coconut oil I think the option of using vegetable shortening would keep anyone from having to buy a very large and expensive container of coconut oil.. it is only 2 t. after all.
Great point, Pat. Yes, if you’d rather use vegetable shortening in place of the coconut oil that definitely works.
Where’s the milk added in ?
I’ve never made chocolate dipped strawberries.
It sounds delicious and addicting.
Hi Nancy,
This recipe doesn’t include milk. Hope you love them!
Hi Nancy, That threw me for a second too but realized it was milk chocolate chips or dark chocolate chips. Glad I wasn’t alone on that.
Chocolate covered strawberries are one of my top desserts, so classy and elegant, while also tasting so good! Perfect week for them 🙂
Great idea to use the fondue pot! Chocolate covered strawberries are irresistible!
Chocolate and strawberry…What’s not to love?
I love using coconut oil in my cooking, such a versatile and tasty fat.
You just can’t go wrong with strawberries and chocolate (champagne optional). If you’re a coconut lover, it’s also nice to then dip these in toasted, shredded coconut.
Yes please! Such an easy, fun, dessert!
When using a fondu pot what setting do you use?
I generally keep the temperature as low as possible. For my electric fondue pot, I use setting 1 or 2.
Love this recipe, but am little hesitant about freezing them. Do the strawberries not become a little mushy? Also, to respond to the reader who noted the expense of coconut oil for only 2 tsp. I am now using organic coconut oil as the best skin moisturizer ever. It is especially wonderful for chapped lips and dry hands and elbows. Just FYI.
The 15 minutes in the freezer is just long enough to set the chocolate, not freeze the fruit. Thanks for the fondue tip , I wonder if a slow cooker would also work.
For anyone using regular oil or shortening, please don’t. Ts very bad for your health. Yes organic coconut oil is somewhat expensive, but save up for it, it’s so good for so many things, especially your health. Use unprocessed, raw, organic coconut oil. Spectrum, as said, is a good organic brand. As I said, it’s good for everything! Use it as the best mosturizer for your skin, that you will ever find! Also, it’s good for oil pulling. This is taking a teaspoon of organic coconut oil, and swishing it around in your mouth, as long as you can. Then spit the oil into a trashcan, because if you swallow it, you will be swallowing all those germs, and bacteria. Spit the oil into a trashcan, because if you spit it into a sink, it will harden, and clog up your drain. It will also help soothe a toothache! Now, onto strawberries. Please, do not buy anything but organic strawberries. I know how tempting those sales are, the 2 for 4.00 dollars. But those have been sprayed, with pesticides, and many other chemicals. Even if you wash them, the skin of the strawberry is soft enough for them to soak in. Not good for your health at all. I saw one question, that I didn’t see the answer to. Wouldn’t the strawberries get mushy after being in the freezer?
The bananas also taste yummy with this recipe!
Why use coconut oil? Just wondering because I have never done that. I’m sure it is for a good reason and would like to know why.