Chocolate Covered Strawberries are a sweet no-bake dessert made with strawberries and melted chocolate, ready in just minutes!
CHOCOLATE COVERED STRAWBERRIES
Chocolate Covered Strawberries are sweet ripe strawberries dipped in melted chocolate and decorated for any occasion.
These are my go-to for holidays like Valentine’s Day or New Year’s Day because they are ALWAYS a huge hit, and I almost never have any left over. You can make these ahead, but I recommend dipping them within 24 hours of serving to have the freshest berries you can get.
HOW TO STORE CHOCOLATE COVERED STRAWBERRIES
These are stored in the refrigerator to keep the fruit from spoiling, so you can technically leave them out if you are going to be serving them the same day.
Store your berries in an airtight container, with a piece of parchment or wax paper between each layer, and store in the refrigerator to maintain freshness. This helps to keep the strawberries from sticking together.
I do not recommend freezing these because the berries will not be firm and the chocolate will lose its shape when defrosted. The berries will also develop a lot of condensation as they defrost.
HOW LONG CAN CHOCOLATE COVERED STRAWBERRIES STAY IN THE FRIDGE?
These will stay good for as long as the fruit stays fresh. Usually this is about 2-3 days, more or less depending on how ripe your strawberries were when you started.
HOW TO KEEP CHOCOLATE COVERED STRAWBERRIES FROM SWEATING
Chocolate covered strawberries are best when stored in the refrigerator, but the cold temperature can cause them to sweat a little bit. You can help stop this by placing two paper towels with a light sprinkle of baking soda between them on the bottom of an airtight container to absorb some of the moisture.
HOW TO DECORATE THE STRAWBERRIES
Chocolate covered strawberries are great plain but they’re MORE fun when you decorate them! Try these toppings:
- Drizzle with white or dark chocolate
- Flaky sea salt
- Sanding sugar
- Mini chocolate chips
- Chopped nuts
- Cookie or graham cracker crumbs
- Caramel sauce
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TIPS FOR MAKING CHOCOLATE COVERED STRAWBERRIES
- You can use your favorite type of chocolate for making these. I usually make a few with dark, a few with white, and some with milk chocolate.
- I also use an opposite flavor candy to decorate. If I made dark chocolate berries, I’ll drizzle them with white chocolate.
- Try to find berries with the long stems attached. This is easier to hold when decorating the fruit and eating.
- If you don’t have melting disks you can use melted chocolate chips or melted white chocolate chips.
- The riper the strawberries, the better because they’ll taste a lot sweeter against the chocolate.
- If you’re rolling the berries in toppings like nuts or sprinkles, do it when the coating is still wet.
- If you’re drizzling with more chocolate or caramel sauce, you can do this after the coating sets.
- 12 strawberries
- 6 ounces semisweet chocolate disks or milk or white chocolate!
- Melt the chocolate in the microwave in 30 second increments, stirring in between.
- Dry the strawberries with a paper towel and dip them in the melted chocolate allowing any extra chocolate to drip off before placing the strawberries on a baking sheet lined with parchment paper.
- Let strawberries sit until completely hardened before serving.