Go Back Email Link
+ servings
chocolate covered strawberries on a black plate
Print Pin
No ratings yet

Chocolate covered strawberries – simple and delicious dessert in 10 minutes

Chocolate covered strawberries recipe – a step by step guide. A beautiful and impressive looking dessert, perfect for Valentine‘s Day or Mother's Day.
Course Dessert
Cuisine international
Prep Time 10 minutes
Cook Time 9 minutes
chilling time 15 minutes
Total Time 34 minutes
Servings 14 chocolate strawberries
Calories 30kcal
Author Aleksandra



  • 14 strawberries
  • 2 oz (60g) dark chocolate or milk / white chocolate, good quality!
  • 1 teaspoon coconut oil or any neutral-tasting vegetable oil
  • 1 teaspoon vanilla extract optional

for decoration (optional):

  • white or milk chocolate, shredded unsweetened coconut, chopped nuts, freeze-dried strawberries, colorful sprinkles


  • Wash the strawberries and pat them thoroughly dry with paper towels (otherwise chocolate won‘t stick to them). Don‘t remove the leafy ends!
  • Melt the chocolate using a double-boiler method (for other methods see recipe notes section): In a medium pot bring water to a boil. Place a heat-proof bowl over the top (it can be a glass, ceramic, or metal bowl, not plastic). The bowl can‘t touch the water surface. Add the chopped chocolate, coconut oil, and vanilla extract to the bowl. Heat the chocolate over the lowest heat, stirring all the time, until the chocolate is melted.
  • Dip the strawberries in chocolate: Pick a strawberry by the top leaves and dip it in the melted chocolate, shake gently to remove any excess chocolate. When you have not much chocolate left, you can help yourself with a teaspoon. Note: Some strawberries have very fragile leaves that will fall off right when you want to pick them. If this is what you’ve got you can stick the strawberries on a fork and pour the chocolate with a teaspoon over the strawberries until they are coated on all sides.
  • Decorate the strawberries: you can sprinkle them with finely chopped chocolate, nuts, ground freeze-dried strawberries, or sprinkles while the chocolate is still not set (that’s the only way they will stick to the chocolate). If you want to drizzle them with milk or white chocolate it‘s better to wait until the chocolate coating is set.
  • Place the strawberries on a tray lined with parchment paper.
  • Leave the strawberries on the counter and wait until the chocolate is set or place the tray in the fridge, to speed up the process (it should take about 15 minutes or a little longer). The strawberries taste best at room temperature.
  • Enjoy!



  • Chocolate –  you can use regular chocolate bars, baking chocolate, chocolate melts, or chocolate chips. The advantage of using baking chocolate is that it is already tempered – that means the chocolate has a smooth glossy surface and won’t have a frosted/dull surface after a good couple of hours. In terms of taste, it doesn’t matter. You can use dark, bittersweet, semisweet, milk chocolate, or white chocolate – the preparation method is exactly the same. Use good-quality chocolate, the same you would enjoy eating on its own.
  • How to melt the chocolate in a pressure cooker: Press the saute function on your pressure cooker. Add some water to your pot. When it’s starting to boil place a heat-proof bowl on the instant pot (it should not touch the water surface) and add the chocolate, oil, and vanilla extract. Stir the chocolate with a spatula until melted.
  • How to melt the chocolate in a microwave: Microwave the chocolate for 30 seconds (or 20 seconds if at a high temperature) then take the bowl out and give it a stir. Place the bowl back in the microwave and repeat the process of cooking for 30 seconds, stopping, stirring, and returning to the microwave until the chocolate has melted.
  • Storing chocolate covered strawberries: they taste best at room temperature. If it's very warm where you live, keep them in the fridge in a tightly closed container.
  • They taste best freshly made – when the chocolate has set.
  • They are not great to make ahead – the next day they will look good on the outside (especially if you will use baking chocolate to coat them) but the strawberries will release juices and become mushy. I would store them for a maximum of a couple of hours in the fridge in a tightly closed container. Firm winter strawberries will keep longer than ripe and soft summer strawberries.
  • They can not be frozen.
  • Strawberries on the photos are sprinkled with freeze-dried strawberries, finely ground in a food processor. You can also grate them on a grater, but not too finely (I don‘t recommend the microplane, the pieces clump to each other and it‘s hard to sprinkle them). I highly recommend freeze-dried strawberries as a topping – it intensifies the strawberry flavor!
  • Calories count = 1 strawberry (toppings are not included). This is only an estimate!


Calories: 30kcal