Chocolate-Covered Strawberries

Chocolate-covered strawberries are one of those treats that feel fancy but are secretly super easy.

You only need a few ingredients, and you don’t even need to turn on the oven.

They’re sweet, juicy, and perfect for sharing or saving for yourself (I support both).

I tested the recipe to make sure the chocolate sets just right—smooth and snappy with that perfect bite.

Why I Love This Recipe

I made these on a random afternoon when I needed a quick dessert but didn’t want to bake anything. They looked so nice that I brought them to a dinner later that night, and they disappeared in minutes. Now, I make them whenever I want something sweet, simple, and a little fancy.

Only 3 main ingredients
Looks beautiful without effort
You can customize toppings however you want
No baking required
Great for making ahead

Servings: 4 (about 12 strawberries)
Time: 15 minutes prep + 15 minutes chill

What You’ll Need

12 fresh whole strawberries (with green tops on)
1 cup dark chocolate chips or chopped dark chocolate
1 tablespoon coconut oil
Optional toppings:
- 2 tablespoons chopped nuts
- 2 tablespoons shredded coconut
- 2 tablespoons melted white chocolate (for drizzle)

Why This Recipe Works (Quick Science)

Chocolate chips melt smoother with a little coconut oil—makes the coating glossy and snappy
Strawberries are dry and cool before dipping, so the chocolate sticks better
Chilling helps the chocolate set faster and evenly

Common Mistakes

Not drying strawberries – chocolate won’t stick to wet fruit
Overheating the chocolate – it burns or seizes, stir often and gently melt
Not working fast enough – chocolate starts to firm up, so dip while it’s warm
Not letting them chill long enough – they need time to set, or the coating stays soft

What to Serve With

Sparkling water or wine
A fruit and chocolate dessert board
Vegan whipped cream
A hot cup of tea or coffee

FAQ

Can I use milk chocolate?
Yes, use any kind of chocolate you like! Just watch the melt time.

Do I have to use coconut oil?
Nope, but it helps the chocolate stay smooth and shiny. You can skip it.

Can I make these ahead of time?
Yes! Store them in the fridge for up to 24 hours.

Can I freeze them?
Not really. The texture of the strawberry changes too much.

Macros (Per 3 strawberries, no toppings)

Calories: ~140
Carbs: 18g
Protein: 1g
Fat: 9g
Sugar: 13g
Fiber: 2g

Let’s Make Chocolate-Covered Strawberries

Step 1: Wash and Dry Strawberries

Rinse 12 whole strawberries and gently pat them dry with a paper towel. Let them sit until completely dry.

Step 2: Melt the Chocolate

In a heat-safe bowl, add 1 cup dark chocolate chips and 1 tablespoon coconut oil. Melt over a pot of simmering water (double boiler) or in the microwave in 20-second bursts, stirring between each.

Step 3: Dip the Strawberries

Hold each strawberry by the green top and dip it into the melted chocolate, turning to coat. Let excess drip off, then place on parchment paper.

Step 4: Add Toppings (Optional)

Before the chocolate sets, sprinkle chopped nuts or shredded coconut over some of the dipped strawberries. Or drizzle with melted white chocolate.

Step 5: Chill

Transfer the strawberries to the fridge and chill for at least 15 minutes, or until the chocolate is fully set.

Final Thoughts

Chocolate-covered strawberries are proof that simple can be stunning. Whether you’re making them for a treat, a date night, or just because, they’re always a hit. Try them out, get creative with toppings, and enjoy every sweet bite!