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Chocolate Covered Strawberries

Chocolate

8-10 Strawberries

Prep 15 min

Chill 10 min

Total 25 min

Ingredients:

450 g (1 lb) fresh strawberries, ripe and bright red with green tops on
340 g (12 oz) good-quality chocolate chips or chopped chocolate (55% or higher recommended)
1 tsp coconut oil (optional, for thinning and gloss)

Optional toppings:

Sprinkles
Crushed nuts
White chocolate drizzle
Flaky sea salt

Equipments:

Paper towels (for drying)
Parchment-lined tray or baking sheet
Microwave-safe bowl
Spatula or spoon

20 minutes or less

Gluten-Free

Grain-Free

Soy-Free

Refined Sugar-Free

Features:

20 minutes or less

Gluten-Free

Grain-Free

Soy-Free

Refined Sugar-Free

Nutrition:

Servings 1 strawberry Calories 95 Carbohydrates 11g Fat 6g Fiber 1.5g Protein 1g
‍Monounsaturated 1.9g Polyunsaturated 0.2g Saturated 3.5g Trans 0g
‍Vitamin A 5mcg Vitamin C 14mg Vitamin D 0mg
‍Calcium 12mg Iron 1.2mg Potassium 120mg
‍Cholesterol 0mg Sodium 2mg Sugar 7g Anthocyanins 25mg

Make Now

Instructions:

Prep the Strawberries
Wash strawberries well and dry completely — pat dry with paper towels, then let air dry for at least 30 minutes. Any water on the strawberries will prevent the chocolate from sticking. Line a tray with parchment paper and set aside.
Melt the Chocolate
Add 340 g (12 oz) chocolate chips and 1 tsp coconut oil (if using) to a microwave-safe bowl. Microwave in 20–30 second bursts, stirring well between each round.
Dip
Hold each strawberry by the green leaves. Dip into the melted chocolate and gently swirl to coat. Lift out and let any excess drip off, then place on the parchment-lined tray.
Set
Let strawberries set at room temperature or refrigerate for 15–20 minutes for a faster set. Best enjoyed within 24 hours.

Why these Ingredients

Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips

Common Mistakes:

Not drying the strawberries completely — this is the most important step. Even a tiny amount of water will cause the chocolate to seize and not adhere properly. Wash well in advance and allow plenty of drying time.
Overheating the chocolate — stop microwaving when 90% melted and stir to finish. Overheated chocolate turns grainy and cannot be fixed.
Skipping the parchment paper — chocolate will stick to any other surface.

Notes:

Coconut oil is optional but adds shine and makes the chocolate slightly thinner and easier to dip.
Room temperature setting gives the glossiest, most professional-looking finish. Refrigerating causes condensation and a duller appearance.
Choose ripe, bright red strawberries with firm flesh and intact green tops — the tops are your handle.

Storage:

Best enjoyed within 24 hours at room temperature, away from direct sunlight.
Can be refrigerated in a single layer in an airtight container for up to 2 days, but the chocolate may develop condensation.
Do not freeze.

Swaps:

Use white chocolate or milk chocolate instead of dark for a different flavor.
Drizzle contrasting chocolate over the set coating for a decorative finish.
Add toppings like crushed pistachios, freeze-dried raspberry powder, or flaky sea salt before the chocolate sets.

Tips:

Work quickly once the chocolate is melted — it begins to thicken as it cools.
If the chocolate thickens too much, microwave for 10 seconds and stir.
For the cleanest look, twist the strawberry slightly as you lift it out to cut the drip cleanly.