Chocolate Covered Strawberries Recipe
Let’s Talk About Chocolate Covered Strawberries
So picture this: it’s a Thursday evening, you’re meant to be prepping healthy snacks (whatever that means), and the fancy strawberries are staring you down from the fridge—practically begging to be bathed in chocolate. That’s me, most weeks. This chocolate covered strawberries recipe is my go-to whenever I want something that screams “special occasion!” but really, I just want dessert. And if I’m honest, I’ve made these in pajamas, mid-movie, with zero regrets. Once, I accidentally dropped a whole berry in the bowl and fished it out with my fingers… still tasted epic. The point is, these are easy, a little messy, and basically foolproof. Also, I dare you not to eat half the batch as you go (I almost never manage it—I call it ‘quality control’).
Why You’ll Love This (And Why I Make It)
I swear, I make this when I want to look like I’ve made an effort (ha) but also when I want a treat that doesn’t need a science degree. My family actually cheers for these, and my cousin keeps asking me to make extra ‘for later’ (spoiler: she eats them that night). I once tried making fancy white chocolate drizzle—got more on my shirt than on the strawberries, but nobody complained. It’s just fun.
What You’ll Need (Substitutions Welcome!)
- 1 punnet (about 250g or a big handful) fresh strawberries, rinsed and dried (I sometimes use slightly underripe ones if that’s all I’ve got, honestly they’re still decent)
- 200g dark chocolate (honestly, any chocolate works—milk or semi-sweet is great. My grandma used to insist on Cadbury Dairy Milk, but I don’t always bother hunting it down)
- 1 tbsp coconut oil or a thinner like vegetable oil (if you’re out, you can skip this, but it makes the choc shinier)
- Optional toppings: Chopped nuts, shredded coconut, sprinkles, or even sea salt (my 8-year-old swears by rainbow sprinkles, but go wild)
Oh, and if your chocolate comes in big blocks, just break it up—no need to get fancy with chips unless you want to.
How I (Kind of Casually) Make These
- Get those strawberries dry. Like, super dry—water makes the chocolate go weird and clumpy. I usually let them hang out on a tea towel while I set up.
- Break up your chocolate into a microwave-safe bowl. I zap it in short bursts (about 30 seconds), then stir; back in again if needed. If you’re feeling old-school, you can use the double boiler method, but I find the microwave less hassle. Add the coconut oil if you’ve got it—gives you that glossy finish. (Don’t panic if it looks a little lumpy after one round, it smooths out. Seriously.)
- Line a baking tray or just a big plate with parchment paper—otherwise you’ll be chiseling strawberries off the plate later, which is… not ideal.
- Hold a strawberry by its leafy bit and dip it in the melted chocolate—swirl, wiggle, whatever’s needed to coat. This is where I always taste the first one. Quality control, remember?
- Set it on the paper. If you’re adding toppings, sprinkle them over while the chocolate’s still melty. I tried rolling a few in toasted almonds once—would do again.
- Repeat, trying (and possibly failing) not to eat them all as you go.
- Stick the whole tray in the fridge for about 20-30 minutes. Or longer, but honestly, I usually get impatient after 15 and check if they’ve firmed up.
That’s literally it. Lick the bowl. Or don’t. Actually, just do.
Some Honest Notes From Messing Up
- If you forget to dry the berries, the chocolate slips off. Then you get chocolate puddles with berry islands. Tasty, but weird.
- Once, I used cheap chocolate that seized up and turned all gritty. Better chocolate just melts better, don’t ask me why.
- I find they taste even better the day after, but maybe that’s just me being optimistic.
Variations I’ve Tried (Some Worked, Some… Not So Much)
- White chocolate: Looks lovely, but burns real fast when melting. Be careful. Or don’t—live dangerously.
- Nutella swirl: Didn’t set properly but, wow, the flavor—worth a sticky finger or two.
- Drizzle with melted peanut butter: Messy, but my partner called it “next-level.” (She was right.)
- Melted caramel: I honestly made a mess so big, I’m not sure I’d repeat that. Still tasted okay though.
Equipment (But There’s Always a Hack)
- Microwave or double boiler for melting
- Baking tray or just a regular dinner plate—been there, used that
- Parchment paper (if you’re out, aluminum foil just about works, though the berries sometimes stick)
- Fork or skewer (or just grab with fingers and wash your hands after—nobody’s checking)
Keeping Them Fresh (Sort Of)
Store in an airtight container in the fridge. They should last 1-2 days, but honestly, in my house they’re gone by morning—if there are leftovers at all I’m shocked. The choc sometimes develops those white marks (bloom? whatever they call it). Still tasty.
How I Serve Them (And Family Quirks)
At our place, these come out for movie nights or birthdays—sometimes just because it’s Tuesday. A glass of bubbly on the side? Doesn’t hurt. Also, my little one loves picking them off a platter while running around—one once ended up under the couch. Still tasted fine (kidding, I think).
Pro Tips I Learned the Hard Way
- If you rush chilling, they look wet all over (not the end of the world, but not as pretty).
- I once reheated the chocolate too many times and it turned crusty. Just melt a fresh batch if you run out.
- And, don’t make these on a super humid day—the chocolate sweats (weird, but true).
FAQ (You’ve Seriously Asked Me These!)
- Q: Can I make these with frozen strawberries?
Honestly, I wouldn’t. They leak like a busted tap while thawing, and the chocolate never sticks. Fresh is the way to go. - Q: My chocolate clumps up, what’s up with that?
Could be too much water, or maybe the microwave’s too hot—just slow it down, stir more. Sometimes a drop of oil saves the day. - Q: Can you freeze chocolate covered strawberries?
You can, but I find the strawberry goes mushy when it thaws. Don’t love the texture, but maybe you’ll be less fussy? - Q: What other fruits work?
Bananas, pineapple, seedless grapes—those all work (uh, dry them off really well first, trust me).
Oh, little side note—once my neighbor asked if you could dip marshmallows, and we ended up making a mixed tray. I’m not saying it was a great idea, but nobody complained. Guess there’s a lesson in there somewhere.
Ingredients
- 24 large fresh strawberries, rinsed and dried
- 8 oz semi-sweet chocolate chips
- 2 oz white chocolate chips (for drizzling, optional)
- 1 tablespoon coconut oil or vegetable shortening
- 1/4 cup chopped nuts (almonds, pistachios, or hazelnuts, optional)
- 1/4 cup sprinkles or shredded coconut (optional)
- Parchment paper
Instructions
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1Line a baking sheet with parchment paper. Make sure strawberries are fully dry after washing to help chocolate stick.
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2In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until chocolate is smooth and fully melted.
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3Hold each strawberry by the stem and dip it into the melted chocolate, turning to coat evenly. Allow excess chocolate to drip back into the bowl.
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4Place the dipped strawberries on the prepared baking sheet. Sprinkle chopped nuts, sprinkles, or coconut over the chocolate before it sets, if desired.
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5Optional: Melt the white chocolate chips and drizzle over the strawberries using a fork for decoration.
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6Refrigerate the strawberries for at least 15 minutes to set the chocolate before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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