Chocolate Covered Strawberries are an easy, elegant treat when entertaining. This chocolate covered strawberries recipe you can make at home is simple and delicious!

Chocolate Covered Strawberries | ©addapinch.com

Chocolate Covered Strawberries.

What’s not to love about them?

They make such elegant little additions to any party when entertaining and are also special gifts. But don’t let the decadence of these chocolate covered beauties fool you! They couldn’t be any easier to make if you tried. With only three ingredients, it’s simple to create these iconic favorites. I guess that’s why I make these 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.

Chocolate Covered Strawberries | ©addapinch.com

How to Make Chocolate Covered Strawberries

Chocolate Covered Strawberries make such a special handmade gift for someone you love. They are perfect for holidays such as Valentine’s Day and Mother’s Day, parties and showers and for giving to a close friend. They certainly make an impressive statement, yet they are so simple to make!

How to Prepare Strawberries for Dipping in Chocolate

You may wonder how do you get chocolate to stick to strawberries? The secret is in the prep of the strawberries. Once you wash your strawberries, make sure that you dry them very, very well. Any water on the strawberry will prevent the melted chocolate from sticking to the strawberry. I recommend drying the strawberries with paper towels and then placing them on a wire rack lined baking sheet to air dry completely.

Water is the enemy of chocolate as it will cause the chocolate to seize up and become grainy.

How to Melt Chocolate for Chocolate Covered Strawberries

If you are only making a few to enjoy or for a small party, you can simply use the microwave or cooktop for melting the chocolate for dipping the strawberries. This easy method is great for making these anytime you want them!

How to Melt Chocolate in the Microwave

Heat chocolate chips and coconut oil (or butter or shortening) in microwave safe bowl for 2 minutes on 50% power. Stir until smooth.

How to Melt Chocolate on the Stovetop

Fill a small saucepan halfway with water. Place on medium heat and bring to a low boil. Place an oven-proof glass or a metal bowl with the chocolate over the top of the saucepan to form a double boiler. Continuously stir the chocolate as it slowly melts. Remove from the heat as soon as it is melted to prevent it from overcooking.

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. It’s a game changer for a routine chocolate dipper like me. These are also so much fun to make in the fondue pot with your family or a gathering of close friends!

How Far in Advance Can I Make Chocolate Covered Strawberries?

You will want to make a bit in advance to make sure that the chocolate has fully set before serving. I like to make them about 30 minutes to an hour in advance so that they completely dry.

They last the same amount of time in the refrigerator as other washed fresh strawberries. Generally, I recommend enjoying them within 48 hours.

How to Store Chocolate Covered Strawberries

Store in the refrigerator. If you are storing in layers, place parchment paper between each layer to prevent the chocolate from sticking.

Other Chocolate Dipped Treats

Chocolate Dipped Pecans

Chocolate Dipped Shortbread Cookies

Chocolate Dipped Bananas

Chocolate Covered Strawberries | ©addapinch.com

Here’s my Chocolate Covered Strawberries recipe. I know you’ll love them!

Chocolate Covered Strawberries Recipe

Chocolate Covered Strawberries are an easy, elegant treat when entertaining. Get this simple recipe for chocolate covered strawberries you can make at home.
5 from 8 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time2 mins
Total Time7 mins
Servings: 8
Course Dessert
Calories: 149kcal
Cuisine American
Author: Robyn Stone | Add a Pinch

Ingredients

  • 1 pint fresh strawberries
  • 1 cup milk chocolate chips or dark chocolate chips
  • 2 teaspoons coconut oil, butter or shortening

Instructions

  • Line a rimmed baking sheet with parchment paper, top with a wire rack set aside. Wash strawberries and then pat dry with paper towels and arrange on the wire rack to completely air dry to make sure chocolate adheres perfectly.
  • Heat chocolate chips and coconut oil (or butter or shortening) 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. Best enjoyed within 48 hours.

Video

Notes

For a large quantity, melt chocolate and coconut oil to an electric fondue pot, stirring until smooth. Keep chocolate warm while dipping all strawberries. Follow remaining directions for storing.

Nutrition Information

Calories: 149kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 7g | Sodium: 24mg | Potassium: 232mg | Fiber: 2g | Sugar: 10g | Vitamin A: 5IU | Vitamin C: 34.9mg | Calcium: 78mg | Iron: 0.5mg
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Enjoy!
Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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33 Comments Leave a comment or review

    1. 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.

      1. I think this is a great recipe. I use organic coconut oil as well. I like the hint of coconut flavor it gives off.

  1. 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.

    1. 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.

  2. 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.

  3. 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.

    1. 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.

  4. 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.

  5. What a wonderful recipe, I enjoyed it and more to meet. Your website has many good recipes, congratulations for the work.

  6. Robyn, I love your recipes. I make these and if I have to set the chocolate I find that the refrigerator for a just a few minutes does the trick. Also, these are best when eaten right away which doesn’t seem to be a problem in my house. My favorite is milk chocolate. Have you ever made them with white chocolate?

  7. Ooh, this sounds perfect for Valentine’s! Your recipe states you can freeze for up to three months. Are they not mushy afterwards???

  8. Thanks for the recipe I made chocolate covered and white chocolate strawberries for my sweetheart on Mother’s Day I drizzled white chocolate on the chocolate  strawberries to make them look nice. Thanks for the instructions.

  9. I’ve been making them for a long time. First Valentine’s Day for my wife of over 37 years then my daughter at 3 years wanted them and now for the last two, for my granddaughter. I still find it a task to keep the chocolate at a constant viscosity.

  10. OMG…so easy & sooo delicious…and looked so professional & expensive. Used coconut oil (had it on hand) & it added a subtle flavor to this wonderful treat. Grandchildren loved making them for mom for Mother’s day- We had 20 large strawberries. Will try this with pineapple & other fruits as well. This recipe is a keeper! Thank you!

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