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Chocolate-covered strawberries are a beautiful, elegant dessert that's surprisingly easy to make at home.
While you can use any chocolate you enjoy, I prefer extra dark, 85% cacao chocolate chips.
Much like chocolate and oranges or chocolate and peanut butter, strawberries and chocolate are a classic combination (they are so good when dipped in dark chocolate fondue!).
Considering it's such an elegant dessert, chocolate-covered strawberries are easy to make at home. They are easier to make than cheesecake-stuffed strawberries, for example. In fact, they are one of the desserts I make most often.
Jump to:
- Ingredients
- Variations
- Instructions
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Chocolate Recipes
- Foodie Newsletter
- Recipe Card
Ingredients
You'll only need three ingredients to make this dessert. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Fresh strawberries: Pick medium-sized strawberries that are not too ripe and have a deep red color. Those are the most flavorful.
- Dark chocolate chips: The darker you can go and enjoy it, the better. I typically use 85% cacao chocolate chips.
- Avocado oil: This neutral-tasting oil helps make the chocolate coating shiny and prevents it from being too brittle as it hardens.
Variations
- I use avocado oil because it has a neutral flavor. Melted coconut oil or ghee are excellent alternatives.
- I keep this recipe easy by simply dipping the strawberries in chocolate. While the chocolate is still warm, sprinkle it with toppings such as unsweetened shredded coconut or finely chopped nuts.
- Another fun variation I sometimes do with the kids is to melt three different types of chocolate - dark, milk, and white - and dip a third of the strawberries in each chocolate.
Instructions
Making chocolate-covered strawberries at home is easy. The detailed instructions are listed in the recipe card below. Here are the basic steps:
Your first step is to melt chocolate chips in the microwave. You'll need to melt them in a few sessions, stirring the chocolate after each session. Once the chocolate has melted, stir in avocado oil:
Dip each strawberry into the melted chocolate, then lift it and twist it around to eliminate excess chocolate:
Place the coated strawberries on a wax paper-lined platter:
Chill the strawberries to allow the chocolate to set before serving them:
Expert Tips
- It's best to use medium-sized strawberries when making this recipe. The big ones may seem impressive but are often not as tasty. Their inside can be white and watery.
- If you're impatient and don't want to chill the strawberries for 30 minutes, place them in the freezer for 10-15 minutes to achieve the same effect.
Recipe FAQs
What kind of chocolate do you use?
You can use any chocolate you like and enjoy - dark, milk, or white. I prefer extra-dark 85% cacao chocolate. Whether you use chocolate chips or chopped chocolate is up to you. Both work in this recipe.
How should I melt the chocolate?
You can melt it on the stovetop over very low heat. But it's easiest to melt it in the microwave in two or three 30-second sessions, stirring after each session.
The chocolate chips won't completely melt after the last session. But don't microwave them any longer, or you might burn the chocolate. Simply stir the chocolate until completely melted.
Why do you add oil?
The oil makes the chocolate shinier and prettier. It also makes it less brittle when it hardens, so it won't shatter as you bite into the strawberries. If you use melted coconut oil, the oil also flavors the chocolate.
Serving Suggestions
These tasty strawberries are best served on their own as an indulgent dessert. If you'd like to pair them with something, they make an excellent topping for keto cheesecake or keto pound cake.
You can balance out their sweetness if you serve them with cheese such as sharp cheddar, gruyere, or parmesan or with these keto cheese crackers.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to two days. But it's best to eat them on the day you make them, or they could become mushy. I don't recommend freezing the leftovers.
More Chocolate Recipes
- Chocolate Fondue
- Chocolate-Covered Oranges
- Chocolate Covered Raspberries
- Chocolate-Covered Blueberries
Recipe Card
4.99 from 75 votes
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Chocolate-Covered Strawberries
Chocolate-covered strawberries are a beautiful, elegant dessert that's surprisingly easy to make at home.
Prep Time50 minutes mins
Total Time50 minutes mins
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 107kcal
Author: Vered DeLeeuw
Ingredients
- 8 ounces strawberries ripe but firm (12 medium strawberries)
- 3 ounces dark chocolate chips*
- 1 teaspoon avocado oil
Instructions
Line a plate or a tray with wax paper. Wash the strawberries and pat them dry with a paper towel.
Place the chocolate chips in a microwave-safe bowl. Melt them in the microwave in 30-second sessions, stirring after each session. They should be mostly melted after three such sessions.
Stir the oil into the melted chocolate.
Dip each strawberry into the melted chocolate. Lift up and twist around to get rid of any excess chocolate. Place on the wax paper.
Chill the strawberries in the fridge for 30 minutes before serving.
Video
Notes
*You won't use all the chocolate, but you need all of it to properly dip the strawberries. I usually use about 2 oz of chocolate. The nutrition info reflects that.
I prefer to use medium-sized strawberries when making this recipe. The big ones may seem impressive, but they're inside can be white and watery.
You can keep the leftovers in the fridge, in an airtight container, for up to two days. But it's best to eat them on the day you make them, or they could become mushy. I don't recommend freezing the leftovers.
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Nutrition per Serving
Serving: 3strawberries | Calories: 107kcal | Carbohydrates: 9.5g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Sodium: 0.6mg | Fiber: 2g | Sugar: 5.5g
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Most of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
