I made Chocolate Covered Strawberries with just three ingredients and one unexpected trick that keeps the chocolate glossy while staying incredibly simple.

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I still get a little thrill when I see fresh strawberries and semisweet chocolate together. It’s simple, a tiny bit naughty, and feels like a secret that somehow works.

I call it my take on Chocolate Covered Strawberries even when i mess up, and guests act like its fancy. The idea of juicy bright fruit with semisweet chocolate makes me curious every time, like why do so few things do this to your taste buds?

I dont pretend it’s perfect, but thats part of the charm. If you like a small romantic treat, this might make you smile.

Ingredients

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Strawberries: juicy, sweet with a little tang, full of vitamin C.
They add color and freshness, and give fiber plus natural sweetness.
Chocolate: rich, slightly bitter if dark, gives deep cocoa flavor.
Contains antioxidants and some fat, but also adds sugar and calories.
Coconut oil melts smooth, helps coating set shiny, optional for texture.
Its mostly saturated fat so use sparingly if youre watching intake.
Together they make an elegant sweet treat perfect for parties and gifts.
Customize easily with sprinkles or chopped nuts for more crunch and flavor.
Best when strawberries are ripe but firm so they hold the coating.

Ingredient Quantities

1 lb (450 g) fresh strawberries ripe but firm, stems left on

8 oz (225 g) semisweet or dark chocolate chopped or chocolate chips

1 tsp coconut oil or neutral oil like vegetable or canola optional to help chocolate melt smooth

How to Make this

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1. Rinse the strawberries under cool water, leave the stems on, and pat them completely dry with paper towels or a clean towel; any moisture will make the chocolate seize so really get them bone dry.

2. Line a baking sheet with parchment or wax paper and set the strawberries on it spaced apart so they dont touch when you place them down.

3. Chop the chocolate if using a bar or measure the chips into a microwave safe bowl, add the 1 tsp coconut oil if you want shinier smoother chocolate; the oil helps the chocolate melt nice.

4. Microwave in 20 to 30 second bursts, stirring well after each burst until mostly melted, then stir off heat until silky and smooth; or melt using a heatproof bowl set over barely simmering water stirring gently until melted.

5. Keep every drop of water away from the chocolate while melting, even a tiny splash will seize it. If it does seize try stirring in a little more warm coconut oil, a teaspoon at a time, until it loosens.

6. Hold each strawberry by the stem and dip into the melted chocolate, twist while you lift so the chocolate coats evenly; let excess drip back into the bowl. For half dipped strawberries tilt the bowl and only dip the tip.

7. Tap the strawberry lightly on the side of the bowl or use the edge of a fork to shake off extra chocolate, then place the berry on the prepared parchment to set.

8. If you want a fancy drizzle reheat a few spoonfuls of chocolate until pourable then use a fork or spoon to flick thin lines over the set berries.

9. Let them set at room temperature about 30 minutes, or pop the sheet in the fridge 15 to 30 minutes if your kitchen is warm. Dont chill too long or the berries can get soggy.

10. Store in a single layer in an airtight container with parchment between layers for up to 48 hours, and bring them to room temp 10 to 15 minutes before serving for best flavor.

Equipment Needed

1. Baking sheet (for letting the dipped strawberries set)
2. Parchment or wax paper, youll line the sheet with this
3. Microwave-safe bowl or a heatproof mixing bowl for a double boiler, your choice
4. Small saucepan (to create the simmering water for melting)
5. Rubber spatula or wooden spoon for stirring the chocolate
6. Sharp knife and cutting board to chop the chocolate if using a bar
7. Measuring spoon (1 tsp) for the coconut or neutral oil
8. Paper towels or a clean kitchen towel to dry the berries completely, dont skimp on this
9. Fork or spoon to tap off excess chocolate and flick a drizzle
10. Airtight container and extra parchment for storing the finished berries

FAQ

Q: How should I melt the chocolate so it stays smooth and glossy? A: Use a microwave in 20 to 30 second bursts, stirring between each, or melt over a bowl of simmering water in a double boiler, stirring till smooth. Add the optional teaspoon of coconut or neutral oil to loosen it if needed. Keep water away, and don’t overheat or it will burn.

Q: Why did my chocolate seize and can I fix it? A: Chocolate seizes when even a little water gets in or if it overheats. If it happens, try stirring in a tablespoon or two of warm cream to turn it into a spreadable ganache. If you used water by accident, it may be hard to fully fix.

Q: Can I use frozen strawberries? A: Not really. Frozen berries release lots of moisture when they thaw and make the chocolate go soggy. If you must, fully thaw then pat very dry and use right away, but fresh firm berries are way better.

Q: How do I get a shiny finish and a nice snap on the chocolate? A: The best way is to temper chocolate or use good quality couverture. If you dont temper, adding a tiny bit of oil helps the look but will soften the snap. Chill briefly on parchment so the chocolate sets evenly.

Q: How long will chocolate covered strawberries keep and how should I store them? A: Store in a single layer on parchment in the fridge for up to 24 to 48 hours, but they taste best within the first day. Let them sit at room temperature about 15 to 30 minutes before serving so the chocolate loosens slightly.

Q: Any quick tips for dipping and decorating so they look neat? A: Dry the berries completely, hold them by the stem, dip and let excess drip off, then place on parchment. For drizzles, thin leftover chocolate a little and use a spoon or fork. Work in small batches so the berries stay cold and dont sweat.

Chocolate Covered Strawberries Recipe Substitutions and Variations

Fresh strawberries: swap for raspberries or blackberries (bite sized), whole cherries with stems, or firm banana slices — just pat them dry so chocolate sticks better.
Semisweet/dark chocolate: use milk chocolate, white chocolate, or candy melts/almond bark for easier melting and a sweeter finish.
Coconut or neutral oil: use vegetable shortening, a tiny bit of butter, or pure cocoa butter to smooth the chocolate; you can also skip oil if you temper the chocolate properly.
Stems left on: if berries don’t have stems use toothpicks, skewers, or dip halves on a fork to hold while coating.

Pro Tips

– Get the berries completely bone dry, really. Rinse, spin or blot, then let them air for a few minutes on a towel or rack before you even think about chocolate. Any tiny bit of water will seize the chocolate so check the stem area extra good, its where moisture hides.

– For a glossy snap try proper tempering if you can, its worth the extra 5 minutes. Melt most of the chocolate until it’s warm and mostly melted, then stir in the rest off the heat until smooth, dont overheat or youll lose the shine. If you just want easy, a teaspoon of coconut or neutral oil helps, but dont add too much or the shell will be soft.

– Use a slow steady lift and a gentle twist when you dip so less excess falls off, and tap the bowl edge lightly to get drips to stop. If you need to hold berries without stems, stick them on toothpicks or short skewers stuck into a block of styrofoam or a jar lid so they dont touch each other.

– Chill smartly not aggressively. If your kitchen is warm, pop them in the fridge for just long enough for the chocolate to set, but dont leave too long or the berries get soggy. Store in one layer with parchment between layers and let them sit at room temp for 10 to 15 minutes before serving so the flavor comes back.

Chocolate Covered Strawberries Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I made Chocolate Covered Strawberries with just three ingredients and one unexpected trick that keeps the chocolate glossy while staying incredibly simple.

Servings

servings

Calories

164

kcal

Equipment: 1. Baking sheet (for letting the dipped strawberries set)
2. Parchment or wax paper, youll line the sheet with this
3. Microwave-safe bowl or a heatproof mixing bowl for a double boiler, your choice
4. Small saucepan (to create the simmering water for melting)
5. Rubber spatula or wooden spoon for stirring the chocolate
6. Sharp knife and cutting board to chop the chocolate if using a bar
7. Measuring spoon (1 tsp) for the coconut or neutral oil
8. Paper towels or a clean kitchen towel to dry the berries completely, dont skimp on this
9. Fork or spoon to tap off excess chocolate and flick a drizzle
10. Airtight container and extra parchment for storing the finished berries

Ingredients

1 lb (450 g) fresh strawberries ripe but firm, stems left on
8 oz (225 g) semisweet or dark chocolate chopped or chocolate chips
1 tsp coconut oil or neutral oil like vegetable or canola optional to help chocolate melt smooth

Directions

Rinse the strawberries under cool water, leave the stems on, and pat them completely dry with paper towels or a clean towel; any moisture will make the chocolate seize so really get them bone dry.
Line a baking sheet with parchment or wax paper and set the strawberries on it spaced apart so they dont touch when you place them down.
Chop the chocolate if using a bar or measure the chips into a microwave safe bowl, add the 1 tsp coconut oil if you want shinier smoother chocolate; the oil helps the chocolate melt nice.
Microwave in 20 to 30 second bursts, stirring well after each burst until mostly melted, then stir off heat until silky and smooth; or melt using a heatproof bowl set over barely simmering water stirring gently until melted.
Keep every drop of water away from the chocolate while melting, even a tiny splash will seize it. If it does seize try stirring in a little more warm coconut oil, a teaspoon at a time, until it loosens.
Hold each strawberry by the stem and dip into the melted chocolate, twist while you lift so the chocolate coats evenly; let excess drip back into the bowl. For half dipped strawberries tilt the bowl and only dip the tip.
Tap the strawberry lightly on the side of the bowl or use the edge of a fork to shake off extra chocolate, then place the berry on the prepared parchment to set.
If you want a fancy drizzle reheat a few spoonfuls of chocolate until pourable then use a fork or spoon to flick thin lines over the set berries.
Let them set at room temperature about 30 minutes, or pop the sheet in the fridge 15 to 30 minutes if your kitchen is warm. Dont chill too long or the berries can get soggy.
Store in a single layer in an airtight container with parchment between layers for up to 48 hours, and bring them to room temp 10 to 15 minutes before serving for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.