Name: Chocolate Covered Strawberries
Prep time: 10 min
Cook time: 5 min
Total time: 35 min
Ingredients: 1 pound fresh large strawberries (firm, dry, and at room temperature); 8 ounces high-quality dark chocolate or semisweet chocolate chips; 1 teaspoon coconut oil or vegetable shortening; 2 ounces white chocolate (melted (optional, for drizzling))

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There’s nothing like the combination of fresh strawberries and melted chocolate in these Chocolate Covered Strawberries. The coating sets up smooth and shiny, and those white chocolate drizzles make them look fancy. Each one is sweet meeting tart in the best way. They’re super simple to make and look way more impressive than the effort you put in.

A plate of Chocolate Covered Strawberries dipped in dark chocolate and drizzled with white chocolate, beautifully arranged on a white dish. — Chocolate Covered Strawberries. Photo Credit: Splash of Taste.

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I love making these for Valentine’s Day, anniversaries, Mother’s Day, and birthday parties when I want something romantic and fancy without any baking. They’re great as a party dessert, game day sweet, date night treat, or perfect gift for special occasions that actually wows people. Make them a day ahead and they’ll stay fresh in the fridge for up to 2 days.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

A wooden bowl of strawberries is surrounded by extra strawberries, dark and white chocolate pieces, a small bowl of coconut oil, and labels—perfect for making delicious chocolate covered strawberries. — Chocolate Covered Strawberries Ingredients. Photo Credit: Splash of Taste.

How to Make Chocolate Covered Strawberries with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

Making these at home is easier than you’d think, and you’ll end up with chocolate covered strawberries that rival anything from a gourmet shop.

Prepare the Strawberries

Wash the strawberries thoroughly and pat them completely dry using paper towels or a clean kitchen towel, because any moisture will prevent the chocolate from sticking.

Stick the strawberries in the refrigerator for at least 30 minutes to help maintain their freshness and the chocolate set more quickly. Meanwhile, line a baking sheet with parchment paper for easy cleanup.

Melt the Dark and White Chocolate

Place the dark chocolate and coconut oil in a microwave-safe dipping bowl. Microwave in 1-minute intervals, stirring well after each, until fully melted and smooth. The coconut oil helps thin the chocolate slightly so it coats the berries evenly, but don’t add too much oil.

In a separate bowl, melt the white chocolate using the same method. Stir until glossy and smooth. You can use a small bowl for this since you’ll only need a little for drizzling.

I always use high quality chocolate bars for this recipe, but you can also opt for semi-sweet chocolate chips.

Dip the Strawberries

Hold the strawberry by the stem and dip it into the melted dark chocolate, covering about three-quarters of the berry. Then, gently shake off excess chocolate and scrape the bottom lightly against the bowl so you don’t get a thick chocolate pool at the base.

Repeat with the remaining strawberries.

Set the Chocolate and Drizzle

Place the dipped strawberries on the prepared baking sheet. If using toppings like crushed nuts or sprinkles, add them immediately before the chocolate sets. Refrigerate for 15 to 20 minutes, or until the chocolate is firm.

Once set, drizzle the melted white chocolate over the strawberries using a fork or piping bag with a very small opening. You can create zigzag patterns or simple back-and-forth lines for a professional look.

A tray of decadent Chocolate Covered Strawberries, each berry dipped in smooth chocolate for a deliciously elegant treat. — Place the dipped strawberries on the baking sheet, add toppings immediately, and refrigerate for 20 minutes before drizzling with white chocolate.

Chill and Serve

Chill briefly until the drizzle sets, then serve and enjoy!

If you’re taking these to a party or giving them as gifts, transport them in a single layer in a shallow container with a tight-fitting lid. Keep them cold with an ice pack in a cooler or insulated bag since the chocolate can soften at room temp.

Don’t stack them or they’ll stick together and ruin the drizzle pattern. If you’re traveling more than 30 minutes, chill them again once you arrive so the chocolate stays firm and glossy. For gifting, pack them in a sturdy gift box lined with wax paper to keep them looking presentable.

Chocolate Covered Strawberries

Chocolate Covered Strawberries have saved me more times than I can count when I needed impressive dessert fast. The chocolate coating dries smooth and shiny, and those white chocolate drizzles look really pretty. They're perfect for Valentine's Day, anniversaries, Mother's Day, date nights, or anytime I need a romantic treat or homemade gift. Store them in the fridge for up to 2 days.

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Prep Time: 10

Cook Time: 5

Chill Time: 20

Total Time: 35

Course: Dessert

Cuisine: American

Servings:

Calories: 307kcal

Ingredients

1 pound fresh large strawberries firm, dry, and at room temperature
8 ounces high-quality dark chocolate or semisweet chocolate chips
1 teaspoon coconut oil or vegetable shortening
2 ounces white chocolate melted (optional, for drizzling)

Metric – US Customary

Video

Instructions

Wash the strawberries thoroughly and pat them completely dry. Any moisture will prevent the chocolate from sticking. Chill the strawberries in the refrigerator for at least 30 minutes. Line a baking sheet with parchment paper.
1 pound fresh large strawberries
Place the dark chocolate and coconut oil in a microwave-safe bowl. Microwave in 1-minute intervals, stirring well after each, until fully melted and smooth.
8 ounces high-quality dark chocolate or semisweet chocolate chips, 1 teaspoon coconut oil or vegetable shortening
In a separate bowl, melt the white chocolate using the same method. Stir until glossy and smooth.
2 ounces white chocolate
Hold each strawberry by the stem and dip it into the melted dark chocolate, covering about three-quarters of the berry. Gently shake off excess chocolate and scrape the bottom lightly against the bowl.
Place the dipped strawberries on the prepared baking sheet. If using toppings, add them immediately before the chocolate sets.
Refrigerate for 15 to 20 minutes, or until the chocolate is firm.
Once set, drizzle the melted white chocolate over the strawberries using a fork or piping bag.
Chill briefly until the drizzle sets, then serve or store chilled until ready to enjoy.

Notes

I’ve picked up a few tricks over the years that help these turn out perfectly every time.

Dry the strawberries completely: Even a tiny bit of water will make the chocolate seize up and turn grainy instead of smooth and glossy.

Chill the berries before dipping: Cold strawberries help the chocolate set quickly and create a thicker coating, but let them sit at room temperature for about 5 minutes after removing from the fridge so condensation doesn’t form when the warm chocolate touches them.

Add coconut oil for shine: The coconut oil thins the chocolate just enough to create a smooth, even coating and gives it a beautiful glossy finish.

Work quickly with toppings: If you’re adding crushed nuts, sprinkles, or other decorations, sprinkle them on right after dipping because the chocolate sets fast.

Scrape off excess chocolate: Gently tap the strawberry against the side of the bowl and scrape the bottom to avoid a thick chocolate puddle forming at the base.

Store properly: Place coated strawberries in an airtight container in a single layer in the fridge for up to 2 days. Line the bottom of the container with parchment paper to prevent the drizzle and coating from smudging. Don’t freeze, or the berries will become mushy once thawed.

Nutrition

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How to Store Leftovers

To store chocolate covered strawberries, keep them in the fridge in an airtight container for up to 2 days. The berries may start releasing moisture after that, which can cause the chocolate coating to separate from the fruit, so it’s best to eat them fresh as soon as you can.

Store them in a single layer if possible, or place parchment paper between layers so the drizzle doesn’t smudge. Let them sit at room temperature for about 5 minutes before serving if you want the chocolate slightly less firm.

I don’t recommend freezing them because strawberries get mushy when thawed and the texture won’t be the same.

What to Serve With Chocolate Covered Strawberries

Serve these with sparkling cider for celebrations and romantic dinners, creating an elegant pairing without any fuss. Arrange them alongside a dessert board with other treats like chocolate truffles, macarons, or shortbread cookies for parties and showers.

They’re perfect on their own as a fancy finish to dinner, or you can serve them with fresh raspberries and blueberries for a simple fruit platter, or chopped nuts like pecans for a nutty flavor on the side. Add whipped cream or vanilla ice cream to make it even more special.

More Easy Recipes for You to Try at Home

If you love this, try these other strawberry desserts.

Chocolate Covered Strawberries

Ingredients You’ll Need