Nothing says ‘celebration’ quite like chocolate-dipped strawberries! Whether you’re planning a romantic evening, hosting a party, or simply treating yourself, these 20 decadent recipes transform the classic treat into something extraordinary. From elegant white chocolate drizzles to fun sprinkle-covered creations, there’s a perfect strawberry for every special occasion. Let’s explore these irresistible ideas that are sure to impress your guests and satisfy your sweet tooth!
Classic Dark Chocolate Covered Strawberries
Let’s be honest—sometimes the simplest treats are the most satisfying, and nothing says effortless elegance quite like dark chocolate-dipped strawberries. I make these every holiday season, and they’re always the first to disappear from the dessert table, no matter how many fancy pastries I’ve slaved over.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 pound fresh strawberries
– 8 ounces high-quality dark chocolate (60-70% cacao), chopped
– 1 teaspoon coconut oil
Instructions
1. Rinse 1 pound of fresh strawberries under cool water and pat them completely dry with paper towels—any moisture will cause the chocolate to seize.
2. Line a large baking sheet with parchment paper or a silicone baking mat.
3. Place 8 ounces of chopped dark chocolate and 1 teaspoon of coconut oil in a microwave-safe bowl.
4. Microwave the chocolate mixture on high for 30 seconds, then stir thoroughly with a dry spatula.
5. Continue microwaving in 15-second intervals, stirring after each, until the chocolate is fully melted and smooth, about 60-90 seconds total.
6. Hold a strawberry by the stem and dip it into the melted chocolate, swirling to coat about two-thirds of the berry.
7. Lift the strawberry and gently shake off any excess chocolate back into the bowl.
8. Place the dipped strawberry onto the prepared baking sheet.
9. Repeat steps 6-8 with all remaining strawberries.
10. Transfer the baking sheet to the refrigerator and chill the strawberries for 20-30 minutes, or until the chocolate is completely set and firm to the touch.
But these aren’t just pretty—the snap of the rich, bittersweet chocolate gives way to the juicy, sweet-tart strawberry inside. For a festive twist, drizzle them with a little white chocolate or sprinkle with crushed pistachios before the chocolate sets.
White Chocolate Dipped Strawberries with Sprinkles
Unbelievably simple yet always impressive, these white chocolate-dipped strawberries with sprinkles have become my go-to treat for holiday gatherings and last-minute hostess gifts. I love how they transform ordinary berries into festive little jewels—perfect for Christmas Eve like today, when I’m often scrambling for a quick, beautiful dessert. My secret is using high-quality white chocolate and letting the berries dry completely, which keeps them from getting sticky.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 12 large fresh strawberries
– 8 oz white chocolate baking bars
– 2 tbsp vegetable shortening
– ¼ cup assorted sprinkles
Instructions
1. Rinse 12 large fresh strawberries under cool water and pat them completely dry with paper towels, ensuring no moisture remains on the surface—this prevents the chocolate from seizing. 2. Line a baking sheet with parchment paper and set it aside on your counter. 3. Chop 8 oz white chocolate baking bars into small, uniform pieces using a sharp knife. 4. Combine the chopped white chocolate and 2 tbsp vegetable shortening in a microwave-safe bowl. 5. Microwave the mixture on high for 30 seconds, then stir thoroughly with a spatula; repeat in 15-second intervals, stirring after each, until the chocolate is fully melted and smooth, which typically takes about 1–1.5 minutes total—avoid overheating to prevent burning. 6. Hold a strawberry by the stem and dip it into the melted white chocolate, swirling to coat about three-quarters of the berry. 7. Allow excess chocolate to drip back into the bowl for about 5 seconds to avoid pooling at the base. 8. Immediately roll the dipped portion of the strawberry in ¼ cup assorted sprinkles, gently pressing to adhere them evenly. 9. Place the coated strawberry on the prepared baking sheet with the stem pointing upward. 10. Repeat steps 6–9 with the remaining strawberries, working quickly before the chocolate sets. 11. Let the strawberries sit at room temperature for 30–45 minutes, or until the chocolate hardens completely and feels firm to the touch—do not refrigerate, as condensation can cause streaks. 12. Serve the strawberries immediately or store them in a single layer in an airtight container at cool room temperature for up to 24 hours for best texture.
Outrageously creamy and sweet, the white chocolate shell provides a satisfying snap against the juicy strawberry interior, while the sprinkles add a playful crunch and burst of color. I love arranging these on a festive platter with fresh mint leaves for a stunning centerpiece, or packaging them in clear boxes tied with ribbon as edible gifts that always delight friends and family.
Milk Chocolate Strawberries with Crushed Nuts
Baking season always brings back memories of my grandmother’s kitchen, where simple treats felt like magic. Today, I’m sharing my go-to holiday dessert that’s as fun to make as it is to eat—these milk chocolate strawberries with crushed nuts are a guaranteed crowd-pleaser, and they come together in minutes with minimal fuss. Perfect for last-minute gatherings or a sweet solo indulgence, they’re my secret weapon for impressing guests without spending hours in the kitchen.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 12 large fresh strawberries
– 8 ounces milk chocolate chips
– 1/2 cup chopped pecans
– 1 tablespoon vegetable oil
Instructions
1. Rinse 12 large fresh strawberries under cool water and pat them completely dry with paper towels, ensuring no moisture remains to prevent the chocolate from seizing.
2. Line a baking sheet with parchment paper and set it aside for easy cleanup later.
3. Place 8 ounces of milk chocolate chips and 1 tablespoon of vegetable oil in a microwave-safe bowl.
4. Microwave the chocolate mixture on high for 30 seconds, then stir thoroughly with a spatula.
5. Repeat microwaving in 15-second intervals, stirring after each interval, until the chocolate is fully melted and smooth, which usually takes about 1 to 1.5 minutes total—avoid overheating to prevent burning.
6. Hold each strawberry by the stem and dip it into the melted chocolate, swirling to coat about three-quarters of the way up, then let excess chocolate drip back into the bowl.
7. Immediately roll the chocolate-coated strawberry in 1/2 cup of chopped pecans, pressing gently so the nuts adhere evenly to the surface.
8. Place the coated strawberry on the prepared baking sheet and repeat with all remaining strawberries.
9. Transfer the baking sheet to the refrigerator and chill the strawberries for at least 20 minutes, or until the chocolate is firm to the touch—this sets the coating perfectly.
10. Remove the strawberries from the refrigerator and serve them immediately or store in an airtight container in the fridge for up to 2 days.
Something magical happens when the creamy milk chocolate meets the juicy strawberry and crunchy pecans—each bite is a delightful contrast of textures that melts in your mouth. Serve these on a festive platter for holiday parties, or pack them as a sweet surprise in lunchboxes; they’re so versatile, you’ll find yourself making them year-round.
Semi-Sweet Chocolate Strawberries with Sea Salt
Crafting the perfect sweet-and-salty treat has become my holiday tradition—there’s something magical about the way semi-sweet chocolate melts over juicy strawberries, finished with a sprinkle of sea salt. I always make these with my niece on Christmas Eve; it’s our little ritual before the big day. They’re surprisingly simple, yet feel utterly indulgent, and that hint of salt makes all the difference.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 12 large fresh strawberries
– 1 cup semi-sweet chocolate chips
– 1 tbsp coconut oil
– 1 tsp flaky sea salt
Instructions
1. Rinse 12 large fresh strawberries under cool water and pat them completely dry with paper towels—any moisture will cause the chocolate to seize.
2. Line a baking sheet with parchment paper and set it aside.
3. Combine 1 cup semi-sweet chocolate chips and 1 tbsp coconut oil in a microwave-safe bowl.
4. Microwave the mixture on high for 30 seconds, then stir thoroughly with a fork.
5. Repeat microwaving in 15-second intervals, stirring after each, until the chocolate is fully melted and smooth, about 1-2 minutes total.
6. Hold a strawberry by the stem and dip it into the melted chocolate, swirling to coat about three-quarters of the berry.
7. Allow excess chocolate to drip off for 5 seconds, then place the strawberry on the prepared baking sheet.
8. Immediately sprinkle a pinch of 1 tsp flaky sea salt over the chocolate-coated strawberry before it sets.
9. Repeat steps 6-8 with all remaining strawberries.
10. Transfer the baking sheet to the refrigerator and chill the strawberries for 20 minutes, or until the chocolate is firm to the touch.
Yielding to temptation is easy with these—the crisp chocolate shell gives way to a burst of juicy strawberry, while the sea salt cuts through the richness beautifully. Serve them on a festive platter with a dusting of cocoa powder, or pack them in little boxes as edible gifts that always impress.
Chocolate Covered Strawberries with Coconut Flakes
Usually, I find myself craving something sweet yet simple during the holiday rush, and nothing hits the spot quite like a homemade treat that feels fancy without the fuss. These chocolate-covered strawberries with a tropical twist are my go-to for quick gifting or a last-minute dessert table addition, and they always remind me of the year I accidentally discovered this combo when my pantry was nearly bare.
Serving: 12 strawberries | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 12 large fresh strawberries
– 1 cup semi-sweet chocolate chips
– 1/4 cup coconut flakes
– 1 tbsp coconut oil
Instructions
1. Rinse 12 large fresh strawberries under cool water and pat them completely dry with a paper towel, ensuring no moisture remains on the surface to help the chocolate adhere properly.
2. Line a baking sheet with parchment paper and set it aside for later use.
3. Combine 1 cup semi-sweet chocolate chips and 1 tbsp coconut oil in a microwave-safe bowl.
4. Microwave the chocolate mixture on high power for 30 seconds, then stir it thoroughly with a spoon; repeat this process in 15-second intervals, stirring after each, until the chocolate is fully melted and smooth, which typically takes about 60-90 seconds total to prevent burning.
5. Hold each strawberry by the stem and dip it into the melted chocolate, swirling to coat about three-quarters of the berry evenly.
6. Allow any excess chocolate to drip off the strawberry back into the bowl for about 5 seconds to avoid pooling on the parchment paper.
7. Immediately sprinkle 1/4 cup coconut flakes over the chocolate-coated portion of each strawberry while the chocolate is still wet, gently pressing if needed for better adhesion.
8. Place each finished strawberry on the prepared parchment-lined baking sheet.
9. Transfer the baking sheet to the refrigerator and chill the strawberries for at least 30 minutes, or until the chocolate hardens completely and feels firm to the touch.
10. Remove the strawberries from the refrigerator and serve them chilled.
Delightfully, these treats offer a perfect balance of creamy chocolate and juicy strawberry, with the coconut flakes adding a subtle crunch that elevates the whole experience. I love serving them on a platter with other fruits or packaging them in clear boxes tied with ribbon for a thoughtful homemade gift that always impresses.
Double-Dipped Chocolate and White Chocolate Strawberries
Holiday baking always brings back memories of my grandmother’s kitchen, where the scent of melting chocolate filled the air. Today, I’m sharing my twist on a classic treat—Double-Dipped Chocolate and White Chocolate Strawberries—that’s perfect for festive gatherings or a sweet homemade gift. I love how these elegant yet simple berries can brighten any dessert table, and they’ve become my go-to when I need a quick, impressive finish to a meal.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 12 large fresh strawberries
– 1 cup semisweet chocolate chips
– 1 cup white chocolate chips
– 1 tablespoon vegetable oil
– 1 tablespoon coconut oil
Instructions
1. Wash the 12 large fresh strawberries thoroughly under cold running water and pat them completely dry with paper towels, ensuring no moisture remains on the surface to prevent the chocolate from seizing.
2. Line a baking sheet with parchment paper and set it aside for later use.
3. Combine 1 cup semisweet chocolate chips and 1 tablespoon vegetable oil in a microwave-safe bowl.
4. Microwave the semisweet chocolate mixture on high power for 30 seconds, then stir it vigorously with a spoon until smooth; if lumps remain, microwave in 15-second intervals, stirring after each, until fully melted, being careful not to overheat it to avoid burning.
5. Hold a strawberry by the stem and dip it into the melted semisweet chocolate, coating about two-thirds of the berry, then lift it and let the excess chocolate drip back into the bowl for about 10 seconds.
6. Place the dipped strawberry on the prepared parchment-lined baking sheet and repeat with all remaining strawberries, spacing them apart to prevent sticking.
7. Transfer the baking sheet to the refrigerator and chill the strawberries for 15 minutes, or until the semisweet chocolate layer is firm to the touch.
8. Combine 1 cup white chocolate chips and 1 tablespoon coconut oil in a separate microwave-safe bowl.
9. Microwave the white chocolate mixture on high power for 30 seconds, then stir it until smooth, using the same interval method as before for even melting.
10. Remove the strawberries from the refrigerator and dip each one into the melted white chocolate, coating only the bottom half of the berry to create a layered effect, then let the excess drip off for another 10 seconds.
11. Return the double-dipped strawberries to the baking sheet and chill them in the refrigerator for an additional 20 minutes, or until the white chocolate is completely set and no longer tacky.
Zesty and indulgent, these strawberries offer a delightful crunch from the dual chocolate shells that gives way to the juicy berry inside. I often serve them on a platter with a dusting of edible glitter for a festive touch, or pair them with a glass of sparkling wine to balance the rich sweetness—they’re sure to disappear quickly at any gathering!
Chocolate Strawberries with Drizzled Caramel
Usually, I find myself craving something sweet yet simple during the holiday rush, and nothing hits the spot quite like chocolate-dipped strawberries. But last week, I decided to elevate my usual go-to by adding a drizzle of rich, buttery caramel—trust me, it was a game-changer that turned a classic treat into a show-stopping dessert. This recipe is my new favorite for quick gatherings or a cozy night in, and it’s so easy you can whip it up while wrapping gifts or watching a festive movie.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 12 large fresh strawberries
– 1 cup semi-sweet chocolate chips
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter
– 1/4 cup heavy cream
– 1/4 tsp sea salt
Instructions
1. Wash 12 large fresh strawberries thoroughly under cool water and pat them completely dry with paper towels to ensure the chocolate adheres properly.
2. Line a baking sheet with parchment paper and set it aside for later use.
3. Place 1 cup semi-sweet chocolate chips in a microwave-safe bowl and microwave on high for 30-second intervals, stirring after each interval, until fully melted and smooth, which should take about 1-2 minutes total.
4. Hold each strawberry by the stem and dip it into the melted chocolate, twisting gently to coat about three-quarters of the berry, then place it on the prepared baking sheet.
5. Tip: If the chocolate starts to thicken, reheat it in the microwave for 10-15 seconds to maintain a smooth consistency for dipping.
6. Let the chocolate-dipped strawberries sit at room temperature for 10-15 minutes until the chocolate sets and hardens slightly.
7. In a small saucepan over medium heat, combine 1/2 cup granulated sugar and 1/4 cup unsalted butter, stirring constantly with a wooden spoon until the sugar dissolves and the mixture turns a light amber color, about 3-4 minutes.
8. Tip: Watch the caramel closely to prevent burning; it should bubble gently and smell nutty when ready.
9. Carefully pour 1/4 cup heavy cream into the saucepan, stirring continuously until the caramel is smooth and thickened, about 1-2 minutes more.
10. Remove the saucepan from the heat and stir in 1/4 tsp sea salt to enhance the flavor.
11. Let the caramel cool for 2-3 minutes until it thickens slightly but is still pourable.
12. Tip: Use a spoon or a small squeeze bottle to drizzle the caramel over the chocolate-dipped strawberries in a zigzag pattern for an elegant finish.
13. Allow the strawberries to set completely at room temperature for another 10-15 minutes before serving.
The glossy chocolate shell gives way to juicy strawberry bursts, while the caramel adds a sweet, buttery depth that melts in your mouth. For a fun twist, sprinkle them with crushed nuts or serve alongside vanilla ice cream to balance the richness—they disappear fast at any party!
Peanut Butter Stuffed Chocolate Covered Strawberries
Wondering how to elevate classic chocolate-covered strawberries? I recently whipped up these peanut butter-stuffed beauties for a holiday gathering, and they disappeared faster than I could say “seconds, please!” They’re the perfect blend of creamy, crunchy, and fruity—a guaranteed crowd-pleaser that looks far more impressive than the effort required.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 5 minutes
Ingredients
– 12 large fresh strawberries
– 1/2 cup creamy peanut butter
– 1 cup semi-sweet chocolate chips
– 1 tablespoon coconut oil
– 1/4 cup chopped peanuts
Instructions
1. Rinse 12 large fresh strawberries under cool water and pat them completely dry with a paper towel.
2. Use a paring knife to carefully hull each strawberry by cutting out the green stem and a small cone-shaped piece from the top.
3. Fill a piping bag or a small plastic bag with a corner snipped off with 1/2 cup creamy peanut butter.
4. Pipe the peanut butter into the hollowed center of each strawberry until it is slightly mounded at the top.
5. Place the filled strawberries on a parchment paper-lined baking sheet and freeze them for 15 minutes to firm up the peanut butter.
6. Combine 1 cup semi-sweet chocolate chips and 1 tablespoon coconut oil in a microwave-safe bowl.
7. Microwave the chocolate mixture on high power for 30 seconds, then stir thoroughly; repeat in 15-second intervals, stirring after each, until completely melted and smooth.
8. Remove the strawberries from the freezer and hold one by the stem end (or use a fork) to dip it into the melted chocolate, swirling to coat completely.
9. Allow excess chocolate to drip off, then immediately sprinkle the top with 1/4 cup chopped peanuts before the chocolate sets.
10. Return each coated strawberry to the parchment paper and let them sit at room temperature for 30 minutes, or until the chocolate is fully hardened.
Let these treats shine with their contrasting textures: the crisp chocolate shell gives way to a creamy peanut butter center and juicy strawberry burst. For a festive twist, drizzle them with white chocolate or serve alongside a glass of cold milk for the ultimate indulgence.
Chocolate Strawberries with Crushed Oreo Topping
Kind of magical how a few simple ingredients can create something so decadent, isn’t it? I first made these for a last-minute holiday party, and they were such a hit that they’ve become my go-to for any celebration. They’re the perfect blend of fancy and fun, and honestly, they’re almost too easy to be this impressive.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 12 large fresh strawberries
– 1 cup semi-sweet chocolate chips
– 1 teaspoon coconut oil
– 6 Oreo cookies
Instructions
1. Rinse 12 large fresh strawberries under cool water and pat them completely dry with a paper towel, ensuring no moisture remains on the surface.
2. Place 6 Oreo cookies in a sealed plastic bag and crush them into fine crumbs using a rolling pin or the bottom of a heavy glass.
3. Pour 1 cup of semi-sweet chocolate chips and 1 teaspoon of coconut oil into a microwave-safe bowl.
4. Microwave the chocolate mixture on high power for 30 seconds, then stir it thoroughly with a spoon.
5. Continue microwaving in 15-second intervals, stirring after each interval, until the chocolate is completely melted and smooth, which should take about 1 minute total.
6. Hold a strawberry by its stem and dip it into the melted chocolate, swirling to coat about three-quarters of the berry.
7. Immediately roll the chocolate-coated portion of the strawberry in the crushed Oreo crumbs, gently pressing to help them adhere.
8. Place the finished strawberry on a baking sheet lined with parchment paper.
9. Repeat steps 6 through 8 with all remaining strawberries.
10. Transfer the baking sheet to the refrigerator and chill the strawberries for at least 30 minutes, or until the chocolate is fully set and firm to the touch.
Here’s the best part: the combination of the cool, juicy strawberry, the rich snap of the chocolate shell, and that sweet, crunchy cookie topping is pure bliss. I love serving them on a platter with a dusting of powdered sugar for an extra festive touch.
Vegan Dark Chocolate Covered Strawberries
Perhaps you’ve been searching for a show-stopping yet simple vegan dessert that feels indulgent without the dairy—I know I have, especially during holiday gatherings when I want to impress without spending hours in the kitchen. These vegan dark chocolate covered strawberries are my go-to for last-minute entertaining, and they always disappear faster than I can make them, which is saying something since I tend to nibble on the chocolate as I dip!
Serving: 12 strawberries | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
- 12 large fresh strawberries
- 1 cup vegan dark chocolate chips
- 1 teaspoon coconut oil
- 2 tablespoons crushed pistachios
- 2 tablespoons shredded coconut
Instructions
- Rinse 12 large fresh strawberries under cool water and pat them completely dry with a paper towel, ensuring no moisture remains to prevent the chocolate from seizing.
- Line a baking sheet with parchment paper and set it aside for easy cleanup later.
- Combine 1 cup vegan dark chocolate chips and 1 teaspoon coconut oil in a microwave-safe bowl.
- Microwave the mixture on high for 30 seconds, then stir thoroughly with a spoon; repeat in 15-second intervals, stirring after each, until the chocolate is fully melted and smooth, which usually takes about 1 minute total—be careful not to overheat to avoid burning.
- Hold a strawberry by the stem and dip it into the melted chocolate, swirling to coat about three-quarters of the way up, then let any excess drip back into the bowl.
- Immediately sprinkle the dipped strawberry with 2 tablespoons crushed pistachios or 2 tablespoons shredded coconut, rotating it gently for even coverage before the chocolate sets.
- Place the coated strawberry on the prepared baking sheet; repeat with all strawberries, working quickly to keep the chocolate from hardening.
- Transfer the baking sheet to the refrigerator and chill for at least 20 minutes, or until the chocolate is firm to the touch, which helps create a crisp shell.
Enjoy the delightful contrast of the juicy, sweet strawberry against the rich, slightly bitter dark chocolate, with a satisfying crunch from the toppings. These are perfect for serving on a platter at parties or gifting in little boxes—they look so elegant that no one will guess how effortless they were to make!
Chocolate Strawberries with Gold Leaf Decoration
Fancy holiday treats don’t have to be complicated, and these chocolate-dipped strawberries with gold leaf are my go-to for Christmas Eve gatherings. I love how they look elegant but come together in minutes, and the memory of my first messy attempt years ago always makes me smile—now I’ve perfected the technique to share with you!
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 pound fresh strawberries
– 8 ounces semi-sweet chocolate chips
– 1 teaspoon coconut oil
– 10 sheets edible gold leaf
Instructions
1. Rinse 1 pound of fresh strawberries under cold water and pat them completely dry with paper towels—any moisture will cause the chocolate to seize.
2. Line a baking sheet with parchment paper and set it aside for later use.
3. Place 8 ounces of semi-sweet chocolate chips and 1 teaspoon of coconut oil in a microwave-safe bowl.
4. Microwave the chocolate mixture on high for 30 seconds, then stir thoroughly with a spatula.
5. Repeat microwaving in 15-second intervals, stirring after each, until the chocolate is fully melted and smooth, which typically takes about 1 minute total.
6. Hold a strawberry by the stem and dip it into the melted chocolate, swirling to coat about two-thirds of the berry.
7. Allow excess chocolate to drip off for 5 seconds, then place the dipped strawberry on the prepared baking sheet.
8. Repeat steps 6–7 with all remaining strawberries, working quickly before the chocolate sets.
9. Let the chocolate harden at room temperature for 10 minutes until firm to the touch.
10. Use tweezers to carefully place small pieces of edible gold leaf onto the chocolate-coated strawberries, gently pressing to adhere.
11. Refrigerate the strawberries for 15 minutes to set completely before serving.
Crunchy chocolate gives way to juicy berries in every bite, with the gold leaf adding a festive shimmer that’s perfect for holiday tables. I like to arrange them on a tiered stand for parties or pack them in gift boxes as edible presents—they always disappear fast!
Chocolate Covered Strawberries with Mint Drizzle
Holiday gatherings always call for something special, and these Chocolate Covered Strawberries with Mint Drizzle have become my go-to festive treat. I love how they combine elegance with simplicity, and the mint adds a refreshing twist that always impresses my guests—plus, they’re surprisingly easy to whip up, even when I’m juggling last-minute party prep!
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 12 large fresh strawberries
– 8 oz semisweet chocolate chips
– 1 tbsp coconut oil
– 1/4 cup white chocolate chips
– 1 tsp peppermint extract
– 1/4 cup heavy cream
Instructions
1. Rinse 12 large fresh strawberries under cold water and pat them completely dry with paper towels, as any moisture can cause the chocolate to seize.
2. Line a baking sheet with parchment paper and set it aside for later use.
3. Combine 8 oz semisweet chocolate chips and 1 tbsp coconut oil in a microwave-safe bowl.
4. Microwave the chocolate mixture in 30-second intervals, stirring thoroughly after each interval, until it is smooth and fully melted, which usually takes about 1–2 minutes total.
5. Hold each strawberry by the stem and dip it into the melted chocolate, swirling to coat it evenly, then place it on the prepared baking sheet.
6. Let the chocolate-covered strawberries sit at room temperature for 10 minutes to set slightly.
7. In a small saucepan over low heat, combine 1/4 cup heavy cream and 1/4 cup white chocolate chips, stirring constantly until the mixture is smooth and melted, about 3–4 minutes.
8. Remove the saucepan from the heat and stir in 1 tsp peppermint extract until fully incorporated.
9. Transfer the mint drizzle to a small piping bag or a zip-top bag with a tiny corner snipped off.
10. Drizzle the mint mixture in zigzag patterns over each chocolate-covered strawberry on the baking sheet.
11. Allow the strawberries to set completely at room temperature for 30 minutes, or refrigerate them for 15 minutes if you’re in a hurry—this helps the chocolate firm up without becoming too hard.
12. Serve the strawberries immediately or store them in an airtight container in the refrigerator for up to 2 days.
Crunchy chocolate gives way to juicy strawberry, with the mint drizzle adding a cool, creamy finish that’s not too sweet. I love plating these on a festive tray with fresh mint leaves for a pop of color, or you can skewer them for easy serving at holiday parties—they always disappear fast!
Strawberries Dipped in Ruby Chocolate
Zipping through holiday prep, I stumbled upon a gem that’s become my go-to for effortless elegance: strawberries dipped in ruby chocolate. It’s the kind of treat that looks fancy but is surprisingly simple to whip up, perfect for when you want to impress without the stress. I love how the berry’s natural sweetness plays with the chocolate’s subtle tang—it’s a combo that always disappears fast at my gatherings!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 pound fresh strawberries
– 8 ounces ruby chocolate chips
– 1 teaspoon coconut oil
Instructions
1. Rinse 1 pound of fresh strawberries under cool water and pat them completely dry with paper towels to ensure the chocolate adheres properly.
2. Line a baking sheet with parchment paper to prevent sticking later.
3. Place 8 ounces of ruby chocolate chips and 1 teaspoon of coconut oil in a microwave-safe bowl.
4. Microwave the mixture on high for 30 seconds, then stir thoroughly with a spatula.
5. Repeat microwaving in 15-second intervals, stirring after each, until the chocolate is fully melted and smooth, which typically takes about 1-2 minutes total.
6. Hold a strawberry by the stem and dip it into the melted chocolate, swirling to coat about two-thirds of the berry.
7. Allow excess chocolate to drip off for a few seconds back into the bowl to avoid pooling.
8. Place the dipped strawberry on the prepared baking sheet, repeating until all strawberries are coated.
9. Let the strawberries set at room temperature for 30 minutes, or refrigerate for 15 minutes if you’re in a hurry, until the chocolate hardens.
10. Serve immediately or store in an airtight container in the refrigerator for up to 2 days.
Glistening with a pinkish hue, these treats offer a delightful crunch from the firm chocolate shell that gives way to the juicy strawberry inside. For a creative twist, try sprinkling them with edible gold dust before the chocolate sets or pairing them with a glass of sparkling wine to elevate any occasion.
Chocolate Strawberries with Toasted Almonds
Holiday gatherings always have me searching for that perfect sweet bite—something elegant enough to impress but simple enough to whip up after a long day. This year, I’m leaning into a classic combo with a little crunch: chocolate-dipped strawberries sprinkled with toasted almonds. It’s my go-to when I need a quick dessert that still feels special, and honestly, it never fails to disappear first from the platter.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 pound fresh strawberries
– 8 ounces semisweet chocolate chips
– 1/2 cup sliced almonds
– 1 tablespoon coconut oil
Instructions
1. Rinse 1 pound of fresh strawberries under cool water and pat them completely dry with paper towels—any moisture will cause the chocolate to seize.
2. Line a baking sheet with parchment paper.
3. Place 1/2 cup of sliced almonds in a single layer on a separate baking sheet.
4. Toast the almonds in a preheated oven at 350°F for 5 minutes, or until they turn golden brown and fragrant, then set aside to cool.
5. Combine 8 ounces of semisweet chocolate chips and 1 tablespoon of coconut oil in a microwave-safe bowl.
6. Microwave the mixture on high for 30 seconds, stir thoroughly, and repeat in 15-second intervals until the chocolate is fully melted and smooth, being careful not to overheat it.
7. Hold each strawberry by the stem and dip it into the melted chocolate, swirling to coat about two-thirds of the berry.
8. Immediately sprinkle the toasted almonds over the chocolate-coated portion before it sets.
9. Place each strawberry on the prepared baking sheet.
10. Allow the chocolate to harden completely at room temperature for about 30 minutes, or refrigerate for 15 minutes to speed up the process.
Verily, these treats offer a delightful contrast: the juicy burst of strawberry against the rich, smooth chocolate and the nutty crunch of almonds. For a festive twist, arrange them on a tiered stand or package them in clear bags as edible gifts—they’re as pretty as they are delicious.
Chocolate Covered Strawberries with Espresso Dust
Unwrapping a holiday gift early, I discovered these chocolate-covered strawberries with espresso dust—a sophisticated twist on a classic that’s become my go-to for festive gatherings. It’s the perfect blend of sweet, fruity, and a hint of coffee bitterness that always impresses guests, and honestly, I’ve been known to sneak a few before the party even starts!
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 5 minutes
Ingredients
– 1 pound fresh strawberries
– 8 ounces semisweet chocolate chips
– 1 tablespoon coconut oil
– 2 teaspoons finely ground espresso powder
Instructions
1. Rinse 1 pound of fresh strawberries under cold water and pat them completely dry with paper towels, ensuring no moisture remains to prevent the chocolate from seizing.
2. Line a baking sheet with parchment paper and set it aside for easy cleanup later.
3. Combine 8 ounces of semisweet chocolate chips and 1 tablespoon of coconut oil in a microwave-safe bowl.
4. Microwave the mixture on high for 30 seconds, then stir thoroughly; repeat in 15-second intervals until fully melted and smooth, being careful not to overheat to avoid burning the chocolate.
5. Hold each strawberry by the stem and dip it into the melted chocolate, swirling to coat about three-quarters of the way up, then let excess chocolate drip back into the bowl.
6. Place the dipped strawberries on the prepared baking sheet, spacing them apart so they don’t touch.
7. Immediately sprinkle 2 teaspoons of finely ground espresso powder evenly over the chocolate-coated strawberries before it sets, using a fine sieve for a light, even dusting.
8. Transfer the baking sheet to the refrigerator and chill the strawberries for at least 15 minutes, or until the chocolate is firm to the touch.
9. Remove the strawberries from the refrigerator and serve them chilled. Perfectly plated, these treats boast a glossy chocolate shell with a subtle espresso kick that complements the juicy strawberry beneath. I love pairing them with a glass of sparkling wine for an elegant dessert or simply enjoying them as a quick, indulgent snack—they’re always a hit!
Chocolate Strawberries with Raspberry Coulis Drizzle
Delightfully decadent yet surprisingly simple, these chocolate-covered strawberries with a vibrant raspberry drizzle are my go-to dessert for holiday gatherings or romantic evenings at home. I first made them years ago for a last-minute Valentine’s Day treat when I realized I’d forgotten to plan dessert, and now they’re a beloved tradition in our house—they always disappear faster than I can plate them! The combination of rich dark chocolate, sweet berries, and tangy coulis feels elegant without requiring professional pastry skills.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 pound fresh strawberries
– 8 ounces dark chocolate chips
– 1 cup fresh raspberries
– 2 tablespoons granulated sugar
– 1 teaspoon lemon juice
Instructions
1. Rinse 1 pound fresh strawberries under cool water and pat them completely dry with paper towels, as any moisture will cause the chocolate to seize.
2. Place 8 ounces dark chocolate chips in a microwave-safe bowl and microwave on high for 30 seconds, then stir thoroughly; repeat in 15-second intervals until fully melted and smooth, being careful not to overheat it.
3. Hold each strawberry by the stem and dip it into the melted chocolate, twisting gently to coat about three-quarters of the berry, then place it on a parchment-lined baking sheet.
4. Let the chocolate-covered strawberries set at room temperature for 30 minutes until firm to the touch, or refrigerate for 15 minutes if you’re in a hurry.
5. Combine 1 cup fresh raspberries, 2 tablespoons granulated sugar, and 1 teaspoon lemon juice in a small saucepan over medium heat, stirring constantly until the berries break down and the mixture bubbles, about 5 minutes.
6. Strain the raspberry mixture through a fine-mesh sieve into a bowl, pressing with a spoon to extract all the liquid while leaving seeds behind, then let it cool for 10 minutes.
7. Drizzle the cooled raspberry coulis over the set chocolate strawberries using a spoon or a squeeze bottle for more control.
8. Serve immediately, or refrigerate for up to 2 hours before serving to keep the chocolate crisp.
Kicking off with a satisfying snap of dark chocolate, each bite gives way to the juicy strawberry and a bright, tangy finish from the coulis. For a festive twist, I sometimes sprinkle them with edible gold dust or serve them alongside a glass of sparkling rosé—they’re as versatile as they are delicious!
Chocolate Covered Strawberries with Pistachio Crust
Just in time for holiday gatherings, I’m sharing a recipe that always steals the show at my family’s Christmas Eve dessert table. There’s something magical about dipping fresh strawberries into rich chocolate, and the salty crunch of pistachios takes them from simple to spectacular—trust me, these disappear fast!
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 12 large fresh strawberries
– 8 ounces semi-sweet chocolate chips
– 1/2 cup shelled pistachios, finely chopped
– 1 teaspoon coconut oil
Instructions
1. Rinse 12 large fresh strawberries under cool water and pat them completely dry with paper towels, ensuring no moisture remains on the surface to help the chocolate adhere properly.
2. Finely chop 1/2 cup of shelled pistachios using a food processor or knife until they resemble coarse crumbs, then spread them evenly on a small plate.
3. Combine 8 ounces of semi-sweet chocolate chips and 1 teaspoon of coconut oil in a microwave-safe bowl.
4. Microwave the chocolate mixture on high for 30 seconds, then stir thoroughly with a spatula; repeat this process in 15-second intervals, stirring after each, until the chocolate is completely melted and smooth, which typically takes about 60-90 seconds total to prevent burning.
5. Hold a strawberry by the stem and dip it into the melted chocolate, swirling to coat about three-quarters of the berry, then let any excess chocolate drip back into the bowl for a neat finish.
6. Immediately roll the chocolate-coated portion of the strawberry in the chopped pistachios, gently pressing to ensure an even crust adheres to all sides.
7. Place the coated strawberry on a parchment paper-lined baking sheet; repeat steps 5-6 with all remaining strawberries.
8. Transfer the baking sheet to the refrigerator and chill the strawberries for at least 30 minutes, or until the chocolate is fully set and firm to the touch.
Perfectly crisp pistachios contrast with the juicy strawberry and silky chocolate, creating a treat that’s both elegant and satisfying. I love arranging these on a platter with fresh mint sprigs for a festive touch, or packing them in individual boxes as edible gifts that always delight friends.
Chocolate Strawberries with Marshmallow Filling
My holiday baking frenzy always hits its peak right around Christmas Eve, and this year, I found myself craving something that felt festive but didn’t require hours in the kitchen. That’s when I remembered a treat my grandma used to make—a simple yet magical combination of chocolate, strawberries, and fluffy marshmallow that always made the season feel special. It’s the perfect last-minute dessert to share with loved ones or to enjoy as a sweet solo moment amid the holiday chaos.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 5 minutes
Ingredients
– 12 large fresh strawberries
– 1 cup semisweet chocolate chips
– 1/2 cup marshmallow fluff
– 1 tbsp vegetable oil
– 1/4 cup white chocolate chips (for drizzling)
Instructions
1. Rinse 12 large fresh strawberries under cool water and pat them completely dry with paper towels, as any moisture will prevent the chocolate from sticking properly—this is my go-to tip for perfect coating.
2. Use a paring knife to carefully hull each strawberry by cutting a small cone shape from the top, creating a cavity for the filling; set them aside on a parchment-lined baking sheet.
3. Fill a small saucepan with 1 inch of water and bring it to a simmer over medium heat, then place a heatproof bowl on top to create a double boiler.
4. Add 1 cup semisweet chocolate chips and 1 tbsp vegetable oil to the bowl, stirring constantly with a spatula until the chocolate is fully melted and smooth, about 3–5 minutes—avoid overheating to prevent seizing.
5. Remove the bowl from the heat and let the chocolate cool slightly for 2 minutes to thicken slightly, which helps it adhere better to the strawberries.
6. Spoon 1/2 cup marshmallow fluff into a piping bag or a small plastic bag with the corner snipped off, then pipe it evenly into the cavity of each strawberry, filling just to the top without overflowing.
7. Hold each strawberry by the stem and dip it into the melted chocolate, twisting gently to coat completely, then return it to the parchment-lined sheet.
8. Melt 1/4 cup white chocolate chips in a separate double boiler as in step 3, stirring until smooth, then drizzle it over the dipped strawberries using a spoon or piping bag for a decorative touch.
9. Transfer the baking sheet to the refrigerator and chill the strawberries for at least 30 minutes, or until the chocolate is fully set and firm to the touch.
Kind of magical how these come together, isn’t it? The crisp chocolate shell gives way to a juicy strawberry and that cloud-like marshmallow center, creating a playful contrast in every bite. For a festive twist, try sprinkling crushed peppermint or edible glitter on top before the chocolate sets—they’re almost too pretty to eat!
Chocolate Covered Strawberries with Graham Cracker Crumbs
Very few desserts feel as festive yet simple to make as chocolate-covered strawberries, and adding graham cracker crumbs takes them to a whole new level of deliciousness. I first tried this twist at a holiday potluck last year, and now it’s my go-to treat when I need something impressive without spending hours in the kitchen—plus, it’s a fun activity to do with kids or friends while catching up.
Serving: 12 strawberries | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 12 large fresh strawberries
– 1 cup semisweet chocolate chips
– 1/2 cup graham cracker crumbs
– 1 tbsp coconut oil
Instructions
1. Rinse the strawberries under cool water and pat them completely dry with paper towels to ensure the chocolate adheres properly.
2. Line a baking sheet with parchment paper to prevent sticking later.
3. Place the chocolate chips and coconut oil in a microwave-safe bowl and microwave on high for 30 seconds, then stir thoroughly until smooth; repeat in 15-second intervals if needed, being careful not to overheat the chocolate.
4. Hold each strawberry by the stem and dip it into the melted chocolate, swirling to coat about three-quarters of the berry.
5. Immediately roll the chocolate-coated portion of the strawberry in the graham cracker crumbs, pressing gently so the crumbs stick evenly.
6. Place each coated strawberry on the prepared baking sheet, spacing them apart to avoid touching.
7. Transfer the baking sheet to the refrigerator and chill the strawberries for at least 30 minutes, or until the chocolate is fully set and firm to the touch.
8. Remove the strawberries from the refrigerator and serve them chilled for the best texture.
Gorgeously crunchy and sweet, these strawberries offer a delightful contrast between the juicy berry, rich chocolate, and toasty graham cracker crumbs. I love serving them on a platter with a drizzle of extra melted chocolate or alongside a glass of cold milk for a cozy treat that always disappears fast.
Chocolate Strawberries with Orange Zest Garnish
My holiday baking frenzy always leaves me craving something simple yet elegant, and these chocolate-dipped strawberries with a hint of orange zest are my go-to lifesaver. I love how they feel fancy enough for Christmas Eve gatherings but are actually a breeze to throw together when I’m short on time—plus, they remind me of helping my mom decorate desserts as a kid, sneaking a strawberry or two along the way.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 pound fresh strawberries
– 8 ounces semi-sweet chocolate chips
– 1 tablespoon orange zest
– 1 teaspoon vegetable oil
Instructions
1. Rinse 1 pound of fresh strawberries under cool water and pat them completely dry with paper towels, ensuring no moisture remains on the surface to help the chocolate adhere smoothly.
2. Line a baking sheet with parchment paper and set it aside for easy cleanup later.
3. Combine 8 ounces of semi-sweet chocolate chips and 1 teaspoon of vegetable oil in a microwave-safe bowl.
4. Microwave the chocolate mixture on high for 30 seconds, then stir thoroughly with a spatula; repeat this process in 15-second intervals, stirring after each, until the chocolate is fully melted and glossy, which typically takes about 1 to 1.5 minutes total to avoid burning.
5. Hold each strawberry by the stem and dip it into the melted chocolate, swirling to coat about two-thirds of the berry, then gently shake off any excess chocolate.
6. Place each dipped strawberry onto the prepared baking sheet, spacing them apart so they don’t touch.
7. Immediately sprinkle 1 tablespoon of orange zest evenly over the chocolate-coated strawberries before it sets to ensure it sticks properly.
8. Transfer the baking sheet to the refrigerator and chill the strawberries for at least 20 minutes, or until the chocolate is firm to the touch.
Glossy and rich, these strawberries offer a delightful crunch from the hardened chocolate that gives way to juicy sweetness, with the orange zest adding a bright, aromatic twist that cuts through the richness. Serve them stacked on a festive platter for a stunning centerpiece, or package them in clear bags tied with ribbon as edible gifts—they’re so versatile, I’ve even crumbled leftovers over vanilla ice cream for an impromptu dessert.
Summary
Perfect for any celebration, these 20 chocolate-covered strawberry recipes offer endless inspiration to make your moments sweeter. We hope you find a new favorite to try! Don’t forget to leave a comment telling us which recipe you loved most, and please share this roundup on Pinterest to spread the joy. Happy cooking!
