Chocolate Covered Strawberries

by Sabrina Snyder

Last Update:

7 Comments

5 from 4 votes
12 servings
Prep Time 2 minutes
15 minutes
Total Time 17 minutes
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Chocolate Covered Strawberries are a sweet no-bake dessert made with strawberries and melted chocolate, ready in just minutes!

I’ve been making a lot of chocolate covered treats for the holidays, and today my kitchen counters are covered with Pretzels, Oreos, and of course strawberries!

strawberries coated in milk and white chocolate lined up on tray

Sabrina’s 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.

Recipe Card

Dinner, then Dessert

Chocolate Covered Strawberries Recipe

Chocolate Covered Strawberries are a sweet no-bake dessert made with strawberries and melted chocolate, ready in just minutes!
Yield 12 servings
Prep Time 2 minutes
Total Time 17 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
strawberries coated in milk and white chocolate lined up on tray
PrintRate

Ingredients
 

  • 12 strawberries
  • 6 ounces semisweet chocolate disks , or milk or white chocolate

Instructions

  • 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.

Nutrition

Calories: 86kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 99mg | Fiber: 1g | Sugar: 6g | Vitamin A: 9IU | Vitamin C: 7mg | Calcium: 11mg | Iron: 1mg

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Table of Contents

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Chef’s Tips: Decorating Ideas

Chocolate strawberries are great plain but they’re MORE fun and delicious when you decorate them! For toppings like cookie crumbs, nuts or sprinkles, you’ll want to add them before the chocolate sets. For double chocolate or drizzles, allow the chocolate to fully set before adding the next layer so they don’t blend together.

  • Drizzle with white or dark chocolate on top of the opposite color. You can also do double chocolate or half and half.
  • Colorful sprinkles of various shapes and sizes, or some sanding sugar, can make them festive themed for any holiday. These look best against white chocolate.
  • Keep it simple with some big flaky sea salt chunks. The sweet and salty combo is divine!
  • Fine chocolate shavings or cocoa powder dusted over top for extra chocolaty goodness that is elegant.
  • Chopped up bits of candy bars like Butterfingers, Reese’s Cups and Heath bars.
  • Finely chopped nuts, roasted and salted for the best flavor. I love pistachios for the bright green or hazelnuts for a fancier touch.
  • Oreo cookie, Biscoff or graham cracker crumbs all go great. Use a food processor or a rolling pin with a zip lock bag to get fine crumbs.
  • Caramel sauce, like a salted caramel or toffee sauce, drizzled over the top. You could also dip them in caramel, refrigerate for 30-60 minutes until it sets, and then dip in the chocolate.

How to Store

  • Serve: You can leave the strawberries out for several hours if you are going to be serving them the same day. But try to keep them out of the sun and cool so the chocolate doesn’t melt.
  • Store: 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. The strawberries keep well like this for 2-3 days.
  • Freeze: 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.

Tips and Tricks

  • Stems: Try to find berries with the long stems attached. This is easier to hold when decorating the fruit and eating.
  • Chocolate Chips: If you don’t have melting disks you can use melted chocolate chips or melted white chocolate chips.
  • Choosing Strawberries: The riper the strawberries, the better because they’ll taste a lot sweeter against the chocolate.
  • Toppings: If you’re rolling the berries in toppings like nuts or sprinkles, do it when the coating is still wet.
  • Drizzling: If you’re drizzling with more chocolate or caramel sauce, you can do this after the coating sets.

Frequently Asked Questions

How to keep 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.

What type of chocolate should I use to dip the strawberries?

You can use your favorite brand of chocolate for making these, or just grab what is on sale at the store. I usually make a few with dark, a few with white, and some with milk chocolate.

More Strawberry Desserts

Chocolate coated strawberry pin collage

These images have been used in previous versions of this post:

Chocolate dipped Strawberries on a metal pan
Chocolate dipped berries
Strawberry dipped in chocolate

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Chocolate covered strawberries are my favorite!! I love making them for my loved ones, because they are pretty & always a hit!

    Reply