safari chocolate covered strawberries

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Chocolate covered strawberries (3 ingredient dessert).

Chocolate Covered Strawberries are the ultimate emergency 3 ingredient dessert! Just strawberries, any chocolate and a teeny touch of oil which will stop the chocolate from cracking and sliding straight off the strawberries when you bite into them.

A sweet, impressive crowd pleasing dessert option – and just 47 CALORIES per piece!

Chocolate Covered Strawberries

How many times have you slaved away on a dessert only to find that:

people are too full to have more than a tiny slice;

friends who declare they’re on a diet (and we all know that January is all about NYE resolutions to  be healthier! ); or

doesn’t suit certain dietary requirements?

And thus the reason why Chocolate Covered Strawberries frequently make an appearance at my gatherings – and here’s why:

They are the ultimate  quick 3 ingredient dessert

Easy to make vast quantities

Bite size – No matter how full you are, you can always fit in one of these.

For the health conscious – just 47 calories each, gluten free

No need for plates

Not overly heavy dessert – a little hit of sweet indulgence combined with juicy freshness.

Chocolate Covered Strawberries are the ultimate quick 3 ingredient dessert!

I’m also one of those people who tends to get swept up in the frenzy of the savoury part of menus, leaving dessert as an after thought. Habit from my youth, I think. Dessert was never a big deal in my family. In fact, we never had dessert for every day meals. Dessert only ever made an appearance on special occasions – probably a handful of times every year.

And even today, I can’t kick the habit. I know some people make dessert the priority. I envy those who are inspired to make towering creations, so pretty they are like art.

Me, I’m all about the savoury part, then I’m scrambling to make the dessert. Hence why Chocolate Covered Strawberries are probably the most made sweet treat in my repertoire. Really.❤️

Aren’t they just so pretty?? I just love them!

Chocolate Covered Strawberries – TIPS

Chocolate Covered Strawberries aren’t hard to make but I do have two little tips:

Make sure the strawberries are dry. Chocolate won’t stick to wet strawberries; and

Tiny touch of oil for shine and soften chocolat e – The main reason I add oil to the chocolate is to soften it a touch. So when you bite into it, it doesn’t crack and fall off the strawberry (gasp! disaster!). The other incidental benefit is that it makes the chocolate a tiny bit shinier (melted chocolate = super shiny, once set = matte).

You probably don’t need it, but I’ve made a little recipe video – it’s below the recipe. 🙂 Oh! And of course, get as creative as you want with the coatings! I did some crushed nuts and coconut (they taste like lamingtons!).

Happy weekend! – Nagi xx

3 Ingredient Desserts

3 ingredient Peanut Butter Chocolate Bars

3 ingredient Peanut Butter Cookies

1 ingredient Dulce de Leche – Slow Cooker Caramel

Parmesan Shortbread Biscuit (3 ingredients)

Classic Scones  – and faster  Lemonade Scones  – both 3 ingredients!

Chocolate Covered Strawberries WATCH HOW TO MAKE IT

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Ingredients

• ▢ 1 cup (175g) chocolate chips (Note 1)
• ▢ 2 tsp vegetable oil (or grapeseed oil, canola, peanut or other neutral oil) (Note 2)
• ▢ 500g / 1 lb strawberries (~25 strawberries, depends on size, Note 3)

Optional - for coating

• ▢ Desiccated coconut
• ▢ Crushed nuts
• ▢ Spinkles
• ▢ Other coating of choice

Instructions

• Line a tray with baking paper (parchment paper).
• Place chocolate in a microwave proof bowl.
• Microwave on high in 30 second bursts, stirring in between, until smooth (see video).
• Pick up a strawberry by its stem, or gather up the leaves around the stem to get a grip hold on the strawberry.
• Dip into the chocolate, rolling to coat most of it (see video), the place onto the tray.
• Repeat with remaining strawberries.
• If using coconut / nuts or other coating, dip into the coating then lay on tray.
• Refrigerate for 30 minutes or until chocolate is firm.
• Best served within 12 hours of making. (Note 4)

Recipe Notes:

Nutrition Information:

Life of dozer.

Why does this look so familiar?? Oh right. It’s a scene out of JAWS.

Hi, I'm Nagi !

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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36 Comments

March 10, 2024 at 9:08 pm

Hi Nagi, Have followed many of your recipes. This one makes no mention of the oil in the written recipie???

February 18, 2024 at 11:18 pm

February 3, 2024 at 6:57 pm

I’m surprised it doesn’t have as much traction as other desserts!

September 29, 2022 at 3:07 pm

Just wondering if I keep these refrigerated until serving or chill until hard then keep at room temp? Thanks

April 4, 2021 at 10:04 pm

Made these for family easter gathering, 4 x punnets worth gone in a flash, delicious! As were your vanilla cupcakes, vanilla frosting and mini quiches…these are all I’ve tried so far from your website but omygosh!!! I am sold…..thank you for such terrific beautiful recipes which are easy to follow and work out perfect! I love your style and your little additions over dozer are cute, I will definitely be heading to your site/recipes for inspiration a whole lot more from here on in

January 30, 2021 at 8:28 pm

July 10, 2020 at 8:13 pm

Just made them for my family although they are at school and work….. might not be any left by the time they come home they look delicious. I may have put in too much oil it came out of the bottle too fast but they still look lovely. Would that be a problem with too much oil? It’s not majorly too much but maybe an extra half a teaspoon?

July 11, 2020 at 6:32 pm

The chocolate will just be slightly softer Abby 🙂 N x

March 3, 2020 at 11:20 am

March 3, 2020 at 3:59 pm

Nice Amy! I bet they went down a treat! N x

December 14, 2018 at 12:52 am

I am so impressed with all your receipes – so easy to understand and perfect results everytime- thank you

December 14, 2018 at 1:24 pm

I’m glad you’re enjoying the recipes Janet!

November 19, 2017 at 6:39 pm

Hi Nagi, just the dessert i was looking for, to make for Xmas!! Easy peasy yet glamorous Just to check, when do we dip the coating? Is it after chilling 30mins? Or after dipping the choc?

November 20, 2017 at 7:15 am

Hi Selene! Straight after dipping in chocolate while it’s wet so the coating sticks!:)

January 30, 2017 at 1:46 pm

January 31, 2017 at 7:55 am

Duh! Didn’t even THINK of that!!!!! 🙂

January 29, 2017 at 1:44 pm

Oh man these look so good 🙂 Missing the Summer over in Aus!!

January 31, 2017 at 6:43 am

You probably really don’t want to hear that I’m spending the day at the beach with friends today? 😉

January 29, 2017 at 10:16 am

Just wanted Dozer to know never to eat the dark chocolate. It contains some compounds that are lethal to dogs, depending on their size. Looks like he is enjoying the chocolate-free berry. Try him on watermelon (no seeds). My dogs love it, especially during these hot summer days. (It’s winter here now—85F .) Anyway, I always look forward to your fun, imaginative posts. Life is definitely a better place with you and Dozer in it!

January 31, 2017 at 6:33 am

Oh WOW I didn’t know about Plant City! I would love to visit some day!!! And YES to no chocolate for dogs. That is one rule I have always abided by strictly from when I was a youngster. Dozer is not even allowed a nibble of chocolate cake! Thank you for the compliment, I’m glad you are enjoying my recipes and cheeky Dozer antics! N xx

January 28, 2017 at 3:25 pm

Love, love chocolate dipped strawberries. I sometimes inject them with a small amount of liquor, Gran Marnier being a fav

January 29, 2017 at 7:17 am

Oooh fancy schmancy! Can’t believe I never thought to do that, I’ll have to give it a go!

January 28, 2017 at 6:00 am

I don’t eat sweets anymore but these will now be on my menu. Two of my favourite things – chocolate & strawberries.

January 28, 2017 at 7:15 am

And not too bad for you either! 🙂 Happy weekend Joanna! N x

January 28, 2017 at 10:04 am

Hi Nagi I just love all of your recipes or most of them anyway! How do you pronounce your name is with a soft g sound? Or a long a sound! Love Dozer too! I am from Alberta Canada so we are not having the type of weather you are! However we are avid watchers of the Oz Open tennis and hope to see it in real time next year!!! Keep those recipes coming!!!! Jean-e

January 29, 2017 at 7:08 am

Hi Jean-e! Oooh!!! Did you watch the Williams game last night? Watching the back story was so good, they truly are inspiring! And tonight!! EPIC final! This has been such a great Aus Open 🙂 N xx PS The “g” is pronounced like the “g” in “goat” 🙂 I should put a little video in my sidebar with audio – ba ha ha!!! N xx

January 28, 2017 at 5:55 am

Wow, notyBUT NICE!! Even Dozer agree! Keep Cool , calm and Carey on. On Monday having38C yuk, oh NO.

January 28, 2017 at 7:14 am

Ha ha YES! Dozer definitely approved!!!!

January 28, 2017 at 4:31 am

A desert … even I can make…thanks

YES YOU CAN!!!! ❤️

January 28, 2017 at 4:19 am

Used to make these for sale. I also inject an expensive balsamic into strawberries and present both on a platter.

January 28, 2017 at 7:13 am

Oh WOW! That sounds amazing Karen, thanks for the tip!!

January 28, 2017 at 1:34 am

I made these long time ago but they were not as pretty as yours! Not even close! Love the addition of nuts and coconut and the tips – will try make them again as they are a great treat!

January 28, 2017 at 7:11 am

They are, aren’t they?? I do hope you do, they’re SO YUM!!!

January 28, 2017 at 1:30 am

January 28, 2017 at 6:53 am

Kisses passed onto Dozer!!!! 🙂 Ghirardelli is the best, I brought some back with me last time I was in the states! Thank you for the kind words, I’m very flattered. 🙂 Have a great weekend! N xx

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3-Ingredient Chocolate Covered Strawberries 🍓

Published April 8, 2024 by Scott Groth . Post Updated: April 15, 2024 4 Comments

Indulge in the delightful combination of juicy strawberries and rich chocolate with these low carb Chocolate Covered Strawberries . This classic treat gets a healthy twist, making it perfect for those following a low carb or keto diet. Whether you're looking for a sugar-free dessert or a special treat for a celebration, these homemade chocolate strawberries will satisfy your sweet cravings.

Imagine ripe, juicy strawberries dipped in rich, velvety chocolate ganache! It's a perfect dessert! And here's the best part—nobody will even suspect these strawberries are sugar-free. So, let's keep it our little secret, shall we? Let's dive into the sweet world of chocolate-covered strawberries!

This recipe is: Low Carb, Keto-Friendly, Gluten-Free and Vegetarian

Table of Contents

5 reasons to love this recipe.

I absolutely love preparing this recipe from time to time (it is, after all, a sweet treat!). It's one of my favorites because this recipe is:

• Keto and low carb!
• Simple ingredients and easy preparation!
• Perfect for impressing guests or treating yourself!
• Versatile dessert suitable for various occasions.
• Make-ahead-friendly for convenient snacking or entertaining friends!

Is this Dark Chocolate Covered Strawberries Recipe low carb?

Absolutely. By using 100% dark chocolate, we can keep the overall carb count lower than if we used regular dark chocolate. For a chocolate dipped strawberry, the net carb count is 4g. As with everything in life, it's all about moderation, but this dessert easily fits into the low carb diet. 

Chocolate Covered Strawberries Ingredient List

To make healthy chocolate covered strawberries, you will need the following simple ingredients:

• 40 ripe strawberries
• 1.25 cups heavy whipping cream
• ½ cup sugar substitute
• 250g 100% Chocolate
• 1 pinch Kosher salt

Ingredient Substitutions

Don't worry if you are short on a few ingredients for this chocolate covered strawberries recipe! Here are some handy substitutions to keep in mind:

• Cream options : I've got you covered if you're out of heavy whipping cream! You can use coconut cream in the same proportions as traditional cream. Just ensure it's coconut cream and not coconut milk, as the latter lacks sufficient fat content for the desired consistency.
• Sweetener : No sugar substitute on hand? No problem! Opt for a liquid sweetener like liquid stevia, adjusting the amount to taste for the desired level of sweetness. Another fantastic alternative is allulose, which behaves very similarly to sugar in recipes. Experiment with both to find the perfect match for your palate.

Additional Ingredients

Take your chocolate covered strawberries to the next level with these ingredient additions:

• Almond butter : Adding a dollop of almond butter to the center of each strawberry before dipping adds a delightful nutty flavor and extra creaminess.
• Unsweetened shredded coconut : Roll the dipped strawberries in unsweetened coconut flakes for a tropical twist and added texture.
• Chopped nuts : Sprinkle chopped nuts like pecans or almonds over the chocolate coating for a satisfying crunch and extra protein.
• Chia seeds : Boost the nutritional value by sprinkling chia seeds over the chocolate-dipped strawberries.
• Sea salt flakes : Finish off your chocolate covered strawberries with a sprinkle of sea salt flakes to enhance the flavor contrast and add a gourmet touch.

Cooking Tools Required

To make chocolate covered strawberries. You will need the following kitchen tools:

• Small saucepan
• Mixing bowl
• Plastic wrap
• Parchment-lined baking sheet

How to make Chocolate Covered Strawberries: Complete Cooking Guide

Cooking methods, preparation steps.

• Gather all the ingredients and tools required for this recipe.
• Measure all the ingredients in precise quantities.
• Ensure your strawberries are washed and completely dry. Moisture will prevent the chocolate ganache from adhering properly and may cause the chocolate to clump.
• Add the chocolate to a food processor and process until it is finely chopped. Add to a mixing bowl and set aside.

Cooking Instructions

• Combine the heavy whipping cream, sugar substitute, and salt in a small saucepan. Stir over medium heat until the sugar substitute has dissolved.
• Continue heating the cream mixture until it just reaches a simmer, with small bubbles forming around the edges. Do not let it come to a full boil to prevent altering the texture of the cream.
• Once the cream mixture reaches a simmer, pour it over the chopped chocolate in the bowl. Gently swirl the bowl to ensure the hot cream covers all the chocolate, then cover the bowl with plastic wrap. Let it sit for 5 minutes to allow the chocolate to melt fully.
• After 5 minutes, remove the plastic wrap. Starting from the center of the bowl, gently stir the mixture with a spatula (not a whisk) in a circular motion, moving outwards, until the ganache is smooth and glossy.
• Let the ganache cool slightly. It should be thick enough to coat the strawberries but still fluid.
• Line a baking sheet with parchment paper. Holding a strawberry by the stem, dip it into the ganache, allowing any excess to drip off before placing it on the parchment paper.
• Repeat with the remaining strawberries. If the ganache becomes too thick, gently reheat it by placing the bowl over a pot of simmering water (double boiler method), stirring until it reaches the desired consistency.
• Place the chocolate dipped strawberries in the refrigerator to chill for at least 30 minutes, or until the chocolate is set.

NOTE: You can set up a double boiler if you need to keep the ganache warm. Ensure that no steam or water gets into the ganache, as it will make it seize (harden).

💡 My Pro Tip

The key to achieving that smooth, glossy chocolate coating lies in your technique. Avoid using a whisk during mixing to prevent excess air into the ganache, which can lead to an uneven texture. Save the whisk for making ganache frosting if needed. 

If your ganache looks grainy or lumpy, adding more sugar substitute can help. Without the sugar substitute, the recipe does not work... it is the sugar substitute that is crucial for a smooth ganache coating.

More Tips to Master This Recipe

Choosing strawberries:.

• Smell them: If they don't smell good, they won't taste good.
• Feel them: Firm strawberries are underripe, bruised ones are overripe, and gently yielding ones are just right.
• Look at them: Avoid strawberries with white spots underneath, but white rings near the stem are usually fine.

Working with 100% chocolate:

• Dry, crumbly chocolate indicates low-fat content and is unsuitable for the recipe. The quality of chocolate really matters in this recipe.
• High heat causes 100% chocolate to turn granular irreversibly; simmering cream prevents overheating.
• Processing chocolate ensures a smooth, glossy ganache coating compared to simply breaking it up, which may cause clumps and separation.

⏲️ Time-Saving Tips

• Use a food processor to finely chop the chocolate for even quicker preparation.
• Wash and dry the wet strawberries a couple of hours ahead to prevent moisture from causing the chocolate to seize.

What to Serve With Chocolate Covered Strawberries?

Chocolate covered strawberries pair effortlessly with a variety of delicious recipes!

• Keto Waffles : Pair this 3 ingredient dessert with keto waffles for a delectable breakfast or brunch option that perfectly balances sweetness!
• Golden Keto Crepes : Pairing chocolate covered strawberries with warm, delicate crepes creates a luxurious dessert experience that combines rich chocolate flavors with light, airy textures.
• No-Bake Cheesecake : Enhance the decadence of no-bake cheesecakes by serving them alongside juicy chocolate covered strawberries.
• Keto Pancakes : Serve chocolate covered strawberries alongside keto pancakes for a delightful breakfast or brunch option that balances sweetness and indulgence while staying true to your low-carb lifestyle.
• Summer Fling Champagne Cocktail : You can also serve a bowl of chocolate covered strawberries with a refreshing Summer Fling Champagne cocktail. The decadent sweetness of the strawberries complements the bubbly effect of the cocktail.

More Creative Ideas for Chocolate Dipped Strawberries

When I say this is the best chocolate covered strawberries recipe, I truly mean it! It is so versatile that you can enjoy it on so many occasions. So, if you are looking to elevate your Mother's Day, Christmas, or Valentine's Day recipes menu, try these ideas:

• Box of Chocolate Dipped Strawberries:  Create a unique and thoughtful gift by making a box of chocolate-covered strawberries. Add a hand-written note for a personal touch. It's a delightful dessert gift that's sure to be enjoyed!
• Strawberry Bouquet:  Get creative and make a stunning chocolate strawberry bouquet. Place the strawberries in cute mini boxes and arrange them in a bouquet with beautiful ribbons. It's a sweet and memorable alternative to traditional flowers!
• Dessert Skewers:  Thread chocolate-dipped strawberries onto skewers with other bite-sized treats like marshmallows, brownie bites, or pieces of cake. Serve these dessert skewers for a delicious and convenient way to enjoy chocolate-covered goodness.

Storage and Reheating Instructions

Making an extra batch of chocolate-covered strawberries is always the best idea. It's also important that you store them properly so they can be enjoyed later. Here are some tips to follow:

Storage Tips

• Store leftover chocolate covered strawberries in the fridge for up to 2 days in an airtight container. Ensure strawberries are firm and just ripe.
• Place a layer of paper towels at the bottom of the container due to salt in the ganache to prevent sweating.

Freezing Tips

• While you can freeze chocolate covered strawberries, be aware that the texture may become mushy when thawed. Either allow them to thaw for just 1 hour or enjoy them frozen.

Recipe Conclusion

So, here's my recipe for easy  chocolate-covered strawberries —a sweet treat for everyone to enjoy! With their glossy exterior and juicy centers, these little delights will steal the show at any gathering.

These chocolate-covered strawberries are the essence of romantic desserts, but you don't have to spend much at a fancy chocolate shop to enjoy them.

Surprisingly simple to make at home, they're perfect for Valentine's Day, anniversaries, birthdays, bridal showers, Mother's Day, or any special occasion. So go ahead, make a batch, and watch as they disappear in seconds. Trust me, everyone will love this dessert.

Craving for more scrumptious chocolate dessert recipes? Check out these:

• Homemade Peanut Butter Cups
• Chew Ketogenic Brownies
• Keto Chocolate Mousse
• Strawberry Shortcake

The best chocolate for chocolate-covered strawberries is high-quality dark or semi-sweet chocolate, ensuring a rich and flavorful coating. You can also use white chocolate for decoration.

Use a piping bag or a spoon to drizzle excess chocolate on the strawberries, adding an elegant touch to your presentation.

Dark chocolate is better for strawberries due to the intense flavor. It creates a perfect balance with the sweetness of the fresh strawberries.

The kind of chocolate used for chocolate art is typically high-quality chocolate couverture or chocolate chips, known for their smooth texture and rich flavor.

Yes, you can use coconut oil in chocolate coating to help create a smoother texture and add a hint of coconut flavor to your treats.

3-Ingredient Chocolate Covered Strawberries

Ingredients.

• 30 strawberries medium sized
• 1.25 cups heavy whipping cream
• ½ cup sugar substitute
• 250 g 100% Chocolate
• 1 pinch Kosher salt

Instructions

• Make sure your strawberries are washed and completely dry. Moisture will prevent the chocolate ganache from adhering properly.
• While the cream is heating, place your finely chopped 100% dark chocolate into a large mixing bowl. A food processor does a fantastic job of getting the chocolate finely chopped, which is ideal for melting.
• Line a baking sheet with parchment paper. Holding a strawberry by the stem, dip it into the ganache, allowing any excess to drip off before placing it on the parchment paper. Repeat with the remaining strawberries. If the ganache becomes too thick, gently reheat it by placing the bowl over a pot of simmering water (double boiler method), stirring until it reaches the desired consistency.

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About Scott Groth

Scott Groth has gone from a burned out, overweight executive to a professional food blogger, chef, low carb + keto enthusiast. His style is fun, fresh, and family-friendly. Learn more about Scott in his bio , discover the story behind this blog , and learn about his incredible low-carb journey.

Reader Interactions

Chris Smith says

April 09, 2024 at 10:26 pm

Scott Groth says

April 15, 2024 at 4:12 am

Hi Chris: Thanks so much for the comment- I really appreciate it! I am also a milk chocolate person, but with my choice for low carb, this is an amazing stand-in! Have a great day in the kitchen.

April 14, 2024 at 12:16 pm

April 15, 2024 at 4:10 am

Hi Kerry: I couldn't agree more! Have a great day in the kitchen and... if you love strawberries, I just published my low carb strawberry shortcake recipe today!

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Chocolate-Covered Strawberries

By eric kim.

Updated Feb. 15, 2024

When you bite into one of these chocolate-covered strawberries, the shell will snap audibly and crack with a crisp, satisfying sharpness before pooling on your tongue as it melts. By tempering the chocolate, essentially melting and cooling it to the right temperature, it forms a delicate shell that yields to juicy berries. This type of stabilized chocolate is glossy and doesn’t melt at room temperature. The easiest way to temper chocolate at home for candy making, as this recipe does, is to melt a portion of store-bought bar chocolate in the microwave or in a bowl set over recently simmered water, and to then cool it down by stirring in more unmelted chocolate (called seed chocolate). There’s no need for a candy thermometer because you can rely on your senses: The chocolate is ready for dipping when it’s just a touch warmer than your bottom lip.

Featured in: Anyone Can Make These Valentine’s Day Chocolates

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Ingredients

• 1 pound large strawberries
• 2 (3 ½-ounce) bars dark (bittersweet) chocolate (60 to 70 percent cacao) or high-quality white chocolate (see Tip), broken into small pieces
• 1 teaspoon olive oil (optional)

Nutritional analysis per serving (10 servings)

125 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 14 grams sugars; 1 gram protein; 18 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Prepare the strawberries: Rinse and drain the berries well, then dry them off with paper towels. (If you have time, let them further air-dry in the refrigerator, about 1 hour.)

Melt the chocolate: Fill a small pot with ½ inch of water, bring it to a simmer, then turn off the heat. Place a medium heatproof bowl over the pot. The bowl should not touch the water. Add two-thirds of the chocolate to the bowl and melt completely, stirring occasionally with a flexible spatula. Stir in the olive oil, if using, for a shinier end result. (This oil method is called faux tempering and is great insurance; just note that your final chocolate shell will be less snappy.)

Cool the chocolate: Remove the bowl from the pot and add the remaining chocolate, stirring constantly until melted. Then, keep stirring until cool and starting to thicken (if too thick, return to the hot water to melt again). The mixture should feel slightly warmer than your bottom lip.

Dip the strawberries: Holding each strawberry by its stem, dip it into the chocolate, twisting it to cover completely, then let any excess chocolate run off before placing on a parchment-lined sheet pan. Successfully tempered chocolate should set in 10 to 15 minutes at room temperature. If the chocolate doesn’t set at room temperature, refrigerate until it does. Stored and refrigerated in an airtight container lined with a paper towel, the chocolate-covered berries can keep for up to 2 days.

• For this recipe, it’s important to use a chocolate bar from the candy section of the grocery store, not the baking section. Baking chocolate and chocolate chips have additives, such as stabilizers, that make them harder to temper. When picking white chocolate, go for high-quality bars, such as Lindt or Ghirardelli.

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Private Notes

Cooking notes.

• All Notes ( 0 )
• Private ( 0 )

For the bold folks attempting this recipe - just use a thermometer. Remove the chocolate from the heat at 115 F degrees. Stir in rest of chocolate, then keep stirring until you get to 90 F degrees. Then dip your berries.

Having watched and helped my aunt temper chocolate 50 years ago, I would be VERY hesitant to attempt the process without using a properly calibrated candy thermometer (or these days, a good quality digital thermometer). Even a couple of degrees off can result in white streaks on the hardened chocolate. Checking the temperature by comparing the warmth of the melted chocolate to the temperature of one's lower lip is also too subjective. Not everyone perceives warmth or cold the same.

Instead of olive oil, I typically use coconut oil. That helps preserve the "snap" of the chocolate.

Start with your largest strawberries, and save the smaller ones for the end when your chocolate level is lower. You'll thank yourself!

Eric Kim calls this "faux tempering." That is misleading, because it's not tempering AT ALL! Unless they are kept refrigerated, strawberries dipped in chocolate "tempered" this way will be sticky and messy at room temperature. There are any number of great videos online that will teach you how to actually temper chocolate. An inexpensive thermometer, accurate in the 85 to 115 degree range, and a rubber spatula is all you'll need. It's easy, and takes virtually no practice.

Thanks so much, Thea. This is close, but I've found that bringing the chocolate down lower than 90 F made for a snappier temper: around 82 to 84 F, for me (and then, as Step 3 says, return the bowl to the water, if you need, to make it dippable again). Enjoy!

I get it — romantic Valentine’s Day themed desert. But who wouldn’t just wait until strawberries are fresh in the spring, straight from the farmers market, and relish their sweetness and juice as is? You can dip anything in chocolate for a serviceable dessert. Including, I guess, oversized and mass produced supermarket strawberries in February. Me, I’ll wait for the real thing and skip the dip.

To anyone out there who is intimidated by the more precise instructions - as long as the chocolate melts onto the strawberries and you set them in the fridge, it's pretty hard to mess up chocolate covered strawberries. After all, chocolate generally remains solid at room temperature. The perks of proper tempering (which I'm excited to try) strike me as a nice-to-have. You can enjoy great chocolate covered strawberries even if it doesn't work out.

Wonderful, made per the recipe. It was fun and pretty easy. It was a perfect Valentine treat!

Contrary to the histrionics in the comments section, I (like many others who actually tried the recipe) ran into no issues tempering without a thermometer. These were delicious and very easy to make.

Anybody actually try following this recipe yet? How’d it go?

Recipe worked well, thank you!

This was my first time tempering chocolate and it worked perfectly! I didn’t use a thermometer, just a lot of stirring and patience. The chocolate set into a glossy, snappy shell almost immediately at room temperature. Tempering chocolate has always intimidated me but this recipe made it easy! I wish I could attach a picture, they look so beautiful.

Didn’t care for the dark chocolate. Next time will use semisweet. A little bitter. The white chocolate was fine.

This is absolutely delicious. This year I couldn't find any chocolate-covered srawberries in our nearly Kroger and I decided to do it myself. It turned out to be fabulous and I would do this again every year. It was hard to to get the right amount of chocolate, but I used whatever is left to dip the animal crackers. It was great too!

Recipe Tags

• Finger Foods
• Dark Chocolate
• Valentine’s Day

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Chocolate Covered Strawberries

Chocolate Covered Strawberries are an easy, delicious treat to make as an edible gift or elegant dessert at home, and perfect for Valentine’s day or any special occasion. I share tips below that ensure smooth, beautiful chocolate that doesn’t clump or seize up. 

Chocolate covered strawberries may be simple, but they are one of my absolute favorite desserts to enjoy. Yes, I love a showstopping Baklava or a three-layer Millionaire’s Shortbread , but sometimes classics like these strawberries or Rice Pudding are just as satisfying.

The juiciness and aroma of a perfectly ripe strawberry paired with chocolate and other textural toppings can be a sublime experience.

Dark chocolate is good and classic, but I’ll share some of my favorite combinations, like strawberry + white chocolate + pistachio , which just about makes me fall out of my chair every time I eat it. You’ve got to try it!

Why This Recipe Is The Best

No clumpy chocolate coating – I’ll share how to prevent the chocolate from seizing up and why that happens. This recipe will give you perfectly smooth, dipped strawberries.

Proper dipping technique – This will prevent pools of excess chocolate from forming on the bottom of the strawberries, for a beautiful look.

No condensation/wet strawberries – I’ll share how I clean, wash, and set the strawberries while still having a dry end result without condensation.

Flavor Combination Suggestions – I’ve tried numerous combinations for coatings and toppings, and I’ll share my tried and true favorite suggestions below.

Step by Step Overview:

Making perfect chocolate covered strawberries is all about cleaning and washing them properly, properly heating the chocolate for easy dipping, and good dipping technique. Let’s go through it.

Clean and Wash the Berries

While it can be tempting to skip this step to ensure there’s no risk of water seizing the coating, strawberries in the package often have debris and need to be washed. They even say this on the package, to wash before consuming.

First, gently swish them in a bowl of room temperature water:

Drain the strawberries and gently rinse with running water.

Dry Thoroughly

Spread the washed strawberries out on a dry kitchen towel. Then, dry each one individually with dry paper towel:

It is SO important to dry the strawberries thoroughly here using paper towels, which are much more absorbent than kitchen towels. If there’s any water on the strawberries when you go to dip, it can cause the coating to seize up into a grainy mess.

Why Water Is A Disaster

Chocolate is a “dry liquid,” made up of cocoa butter (fat) and dry particles of cocoa powder and sugar. If you get water in that liquid, you give the dry particles something to stick to, and they clump together. Make sure to dry thoroughly!

After drying the strawberries thoroughly with paper towels, let them air dry at room temperature for at least 30 minutes, but preferably 60. This really ensures they are dry. This also ensures that you only dip room temperature strawberries into the coating later, which will prevent similar condensation issues.

Prepare to Dip

When you’re ready to dip the strawberries, it’s time to heat the chocolate.

What Kind of Chocolate to Use

You want to use baking chips or chunks here, and not the thin rectangular bars that are meant for snacking by the square . Baking chips in bags are fine, and I buy bags of bittersweet, milk, white, and semisweet chocolate. I think the best chocolate ever is made by Guittard, but I also like Callebaut, Scharffen Berger, Vahlrona, and Ghirardelli.

True white chocolate can actually be hard to find in chip form (you’ll notice that bags often say “white chips”), so in that case I spring for a white chocolate baking bar.

How to Melt the Chocolate

The easiest way to melt the chocolate is to place the chips or chopped chocolate into a microwave-safe bowl, and microwave in 20 second intervals, about 3-4 times, stirring after each interval, until melted. However, to absolutely ensure the safest melting, the best way is to melt in a double boiler set over low heat. This takes much longer though, and so long as you watch closely in the microwave, I’ve never had an issue.

Note: Do not overheat while melting. If you overheat the coating, it may seize and be unrecoverable clumpy. When there are only little bits of unmelted chips or chunks left, I stop microwaving and stir for a few seconds, as usually there’s enough residual heat to melt the rest.

If you don’t want to use the microwave:  Set up a double boiler (a heatproof bowl over a saucepan with an inch of simmering water). Once the water is simmering, add the chocolate chips to the bowl, turn off the heat, and let the residual steam melt the rest. Do not use a wooden spoon to stir, which may have moisture in it. Use a spatula or metal spoon.

Once the chocolate is melted, add a small amount of oil:

What the Oil Does

This small amount of oil is really helpful for the coating. Here’s the role it serves:

• Makes the strawberries easier to dip
• Gives the coating a shiny appearance
• Gives the end result a softer, “biteable” texture

I do not enjoy the type of chocolate strawberries that have a really “hard snap” where shards fall all over the place when you bite into it, and this minimizes that. A neutral oil in flavor is recommended, though it’s such a small amount it doesn’t matter too much. Most of the time I use olive oil, avocado oil, or coconut oil.

Proper Dipping Technique

Dip the prepped and dry strawberries into the chocolate, then gently scrape the excess off the bottom, using the lip of the bowl , before placing on parchment paper, wax paper, or aluminum foil to set.

This will prevent excess coating from pooling on the sides of the strawberry when you set it on the tray (you know that “shelf” look with thin, flat coating on both sides? This prevents that).

Just be careful not to scrape the strawberry so hard against the side that you scrape strawberry pulp into the chocolate. Use a light touch.

Toppings and Drizzles

If desired, you can dip the chocolate strawberries into chopped nuts or coconut:

I like doing some with chopped almonds, chopped pistachio, and shredded coconut, and then some with only chocolate:

To decorate the chocolate dipped strawberries, I cut the tiniest bit of corner off a plastic sandwich bag, and use that as a mini piping bag to drizzle a contrasting type of chocolate:

You could also simply drizzle the chocolate by dipping the tines of a fork into the bowl and flicking it back and forth with your wrist, but the bag gives a much cleaner look, and is hardly more work.

Now, for the most important step!

Set at room temperature, NOT the fridge

Let the strawberries set at room temperature . Do not put them in the fridge or in an airtight container. And for easy moving, set them in a single layer on a baking sheet lined with parchment paper or wax paper.

A lot of recipes state to chill the strawberries in the fridge, but I find that this causes condensation problems with the strawberries, and it’s also unnecessary for setting the shell . It will harden at room temperature, usually in an hour.

I have made these strawberries in the morning and served them after dinner, leaving them at room temperature that whole time, and the texture of the strawberries is firm and not mealy or gross at all.

I find that refrigerating them once the strawberries are dipped can make them mealy and wet inside.

Try to enjoy the strawberries the same day that you make them, though. They are never as good the next day, though they’ll still be edible one day later.

How to Serve Them

Chocolate covered strawberries are best enjoyed at room temperature, and I like to serve them as an “extra” during dessert time, either paired with other bite-sized desserts like Homemade Chocolate Truffles , Oreo Truffles , or Peanut Butter Bon Bons .

They are great for occasions like Mother’s Day, bridal showers, baby showers, and more. For gorgeous visual appeal, make sure to use a variety of toppings. Or, serve on a table with creamy desserts that can be served in individual glasses like Rice Pudding or Panna Cotta with Raspberry Gelee .

If you have any leftover strawberries, you must try my Strawberry Tart . It’s one of my favorites. Enjoy!

Favorite Topping and Dipping Combinations

The sky is the limit for how you can decorate and accentuate the strawberries. Here are a few of my favorite combinations.

• White Chocolate Dip + Dark Drizzle
• White Dip + Chopped Salted Pistachios
• Milk Chocolate Dip + Chopped Almonds
• Milk Dip + Flaked Coconut (like a mounds bar!)
• Dark Chocolate Dip + Milk Drizzle (for a less sweet option)

I recommend storing them uncovered at room temperature for no more than 24 hours. I don’t recommend the fridge because the strawberries will get wet with condensation.

Yes, but only up to a day. These are very delicate and don’t store well. I like to make them about 6 hours before serving, so I have plenty of time for them to dry and set.

The strawberries need to be completely dry. Make sure to follow the two-part drying technique. If they’re wet, the coating won’t stick and it will likely seize.

I recommend using three types of chocolate for variation: white, milk, and dark. You can do a ton of different combinations with just these, and if you can find ruby chocolate, that’s fun too! You can also dip in nuts like pistachios, almonds, pecans, and macadamia nuts, or sprinkles, coconut, and freeze dried powdered fruits.

For more of my favorite desserts, try Peanut Butter Cookies , Creme Brulee , this heavenly Bread Pudding , or my absolute favorite Chocolate Chip Cookie Recipe .

Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page. Or, follow me on Facebook , Instagram or Pinterest !

Ingredients

• 1 lb strawberries
• 8 oz chocolate of your choice* (60% bittersweet, semisweet, milk, ruby, or white)
• 1 tsp neutral oil** (like light olive oil, sunflower oil, etc)
• chopped nuts or shredded coconut (optional)

Instructions 

• Wash and rinse the strawberries, then dry them individually with a paper towel. Dry them very well, then let them air dry for 30-60 minutes at room temperature.
• Place the chocolate in a microwave-safe bowl, and microwave in 20 second intervals, stirring after each time, until melted. It should take 3-4 intervals. Be very careful not to overheat the chocolate. Stop microwaving if only little bits of chips or chunks are left, as there should be enough residual heat to melt the rest.
• Stir the oil into the chocolate. It should have a shiny appearance and smooth consistency.
• Set a sheet of wax paper or parchment paper on a large tray. 
• Dip each strawberry into the chocolate, gently scrape the excess off the bottom using the lip of the bowl, then place on the paper-lined tray. 
• If desired, drizzle the dipped strawberries with contrasting types of chocolate, either by dipping the tines of a fork into the bowl and flicking your wrist back and forth over the strawberries, or by using a piping bag. I simply cut the corner from a small ziploc bag and use that.
• Or, if desired, dip the strawberries into bowls of chopped nuts, such as hazelnuts, almonds, or pistachios, or shredded coconut, then set back onto the tray.
• Let the strawberries sit at room temperature for about one hour, until the coating firms. Serve and enjoy!

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Posted updated in February 2019. Originally published April 2011.

posted in: All Recent Posts , Dairy-free , Dessert , Vegan 15 comments

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15 Comments on “Chocolate Covered Strawberries”

Delish!!! I made these in all sorts from cookies n cream, chocolate macadamia nut, white chocolate any many more.

OMG!! I tried these yesterday and ate them today and let me just say I HAVE NEVER EVER TRIED ANY OTHER BETTER CHOCOLATE STRAWBERRIES!! You all definitely have to try these because you have no idea what you’re missing! Even my kiddos loved it! Thank you so much for this AMAZING recipe! -Aseel

Very comprehensive instructions which I appreciated. I like to know “why” Thank You. Awesome results.

Amazing! Perfect directions and tips that made these turn out and taste like professionally dipped strawberries.

Most thorough explination of step by step process for making choco covered strawberries! Used chips, both dark (63%) & white in microwave & it worked great. Can’t wait to eat them! Thanks for all the insightful advice.

Curious… Can I inject strawberry liquire into the strawberry? Before or after?

Newcomer to your website and I really like it and was happy to see a vegan section as the mom of a vegan. This recipe is in your vegan section but most chocolate chips are not vegan – even semi-sweet and dark. Some are, such as Trader Joe’s, but if you’re making this as a vegan dessert, be sure to check the ingredients on the package first.

Excellent explanation. I sometimes forget the whole chocolate and moisture thing. Then I ruin something and remember. Lol. Love these strawberrieMakes me want to rush to the store for berries.

What an interesting explanation! I’ve never heard the term “dry liquid” before, but it’s great to know the science behind the recipe

Wow not just yummy but they are an eye candy!

Great tips, and they turned out beautifully. When you mentioned the water, I thought oh I bet that’s what happened that one time… I’m not gonna speak of it.:)

So beautiful! If I were not allergic to strawberries I would dive right in 🙂

WOW. That drizzle really sends them over the edge visually. I think I’ll go make some tonight!!

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Chocolate Covered Strawberries

// Experience a burst of flavor with our gourmet chocolate coated strawberries. Easy steps, extraordinary taste!

Mon Feb 12, 2024 by Anupama Paliwal

Chocolate Covered Strawberries are a beloved confection cherished for their simplicity and sophistication. They are effortless to make and come together in just a few minutes.

With just a few handy ingredients and minimal effort, you can make these exquisite chocolate-dipped strawberry recipes that are sure to impress the palate of anyone who tastes them.

Incorporate ancient grains like amaranth or emmer for a nutrient-rich and distinct grain component.

Table of contents

On this page, you will get a step-by-step guide for how to make EASY Chocolate Covered Strawberries, including a video recipe on ideas for a variety of toppings.

About Chocolate Covered Strawberries

These luscious and gourmet-looking Chocolate Dipped Strawberries are a beautiful blend of succulent strawberries and velvety chocolate. Not only do these delightful treats look adorable, but they are also incredibly simple and have a mingling of flavors.

Plus, making a large batch of chocolate-covered strawberries only takes about 20 minutes! They make a wonderful last-minute dessert for any party or special occasion.

This easy chocolate covered strawberry recipe blends the natural sweetness of ripe strawberries with the rich, decadent appeal of chocolate. The classic combination of chocolate and strawberry creates a sensory experience that is both elegant and irresistible.

They have a charm to elevate any occasion, whether it’s a romantic evening, a festive gathering, or a simple treat to brighten your day.

No matter what fruit you dip into chocolate, everything looks exotic and tastes better when dipped into chocolate. Isn’t it?

I just can’t resist fruit and chocolate desserts; that’s why I have so many chocolate-dipped fruit recipes on my website. Be it   chocolate covered blueberries , chocolate banana bark, banana peanut butter chocolate bites , orange chocolate covered slices, chocolate covered grapes , chocolate covered kiwi, or chocolate pomegranate bites , they all look so adorable, taste so different, and so delicious in their own way.

Chocolate-coated strawberries might be one of the cheapest and easiest desserts to make. But they have that magnetism of being picked among other fancy bite-size desserts that everyone loves.

So make this easy chocolate treat for your loved ones on Valentine’s Day and wow them. Or serve these easy-to-make chocolate-covered strawberries at parties or get-togethers; they will definitely become a hit.

These Chocolate Covered Strawberries

Are quick and easy to make

Are an ideal last-minute dessert

Are perfect for spontaneous cravings

Are vegetarian & gluten-free

Can also be made vegan

Have a delightful contrast of textures

Are coated with the crispness of the chocolate shell

Are a guilt-free treat

Are packed with antioxidants & other nutrients

Can be served as versatile treats

Are suitable for any parties or romantic dinners

Are perfect for elegant soirées

Look so vibrant and impressive

Are a beautiful gift to express love

Ingredient details about Chocolate Covered Strawberries

Strawberries: As the name suggests, strawberries are the key ingredient of this recipe. Make sure to use ripe, plump strawberries to get the best flavor, taste, and texture.

Chocolate: Use the best chocolate for strawberry dipping. It is because the premium chocolate has a luxurious chocolate coating. Whether it is milk chocolate, semisweet chocolate, dark chocolate, white chocolate, or chocolate chips, make sure it is high-quality.

Coconut oil: A little amount of coconut oil is used to thin out the chocolate. This step ensures smooth dipping and while also adding a smooth, shiny finish, add a hint of tropical flavor.

Optional: I have topped some strawberries with colorful sprinkles and others with melted chocolate drizzle. You can opt for any toppings you like, such as chopped nuts, toasted coconut, cocoa nibs, or for added variety and visual charm.

Decoration is entirely optional here.

Chocolate Covered Strawberries Variations

Plain dark chocolate covered strawberries.

Love dark chocolate-covered fruits? Then you choose just dark chocolate for dipping. Your delicious Dark Chocolate Coated Strawberries are ready. No need for any toppings or chocolate drizzle. Chocolate and strawberries are enough to make you drool.

White Chocolate Dipped Strawberries

Instead of adding any sprinkles or chocolate drizzle, simply dip the chilled strawberries in melted chocolate. They give a sweeter flavor profile to this easy strawberry chocolate dessert.

Nut Coated Strawberries

For this variation, simply roll chocolate-dipped strawberries in crushed nuts of your choice. For an added crunch and flavors, you can go with toasted crushed almonds or toasted crushed hazelnuts.

Drizzled Chocolate Strawberries

Just like I drizzled the dipped strawberries, you can also go for contrasting chocolate drizzles. It gives a beautiful and more gourmet-like elegant finish to these chocolate-coated strawberries.

Sugar-Coated Strawberries

For an intense sugary treat and enhanced festive touch, you can also roll dipped strawberries with colored sugar sprinkles.

DIY Strawberry Bouquet

Instead of serving strawberries in cupcake liners, you can also make a beautiful and stunning bouquet by arranging dipped strawberries on skewers or sticks. Stud the bouquet with fresh flowers or for an exquisite edible arrangement.

Caramel Chocolate Covered Strawberries

For this recipe variation, heat caramel sauce to make it pourable. Bring it to a room temperature and then dip each strawberry in caramel sauce first, allowing excess to drip off. Place it on a parchment paper, and let it set.

Then dip it in the moöetd chocolate and allow it to set. 

Spiced Chocolate-Dipped Strawberries

You can also make chocolate coated strawberries by adding a pinch of ground cinnamon, chai masala, cayenne pepper or even milk chili powder.

Storage Suggestions

Once set, you can store chocolate covered strawberries in the refrigerator. To store, simply place the chocolate-coated strawberries in a single layer on a parchment-lined plate or tray and refrigerate for up to three days.

Serving Suggestions

Chocolate strawberries are one of the most classy looking desserts, and you can serve them in many ways. You can serve them chilled for a refreshing sweet treat, or let them come to room temperature if you prefer a softer texture.

You can also present them on a decorative platter for a stylish dessert spread, along with other chocolate or fruit desserts like orange chocolate covered slices , chocolate covered kiwi , Strawberry Yogurt bark , Chocolate Banana bark . You can also arrange them in gift boxes or arrange them in bouquets for a tasteful present.

How to make Chocolate Covered Strawberries

Making homemade chocolate-coated strawberries is straightforward. Simply rinse and dry your strawberries. Place them on a freezer-safe plate and chill for 10 minutes. In the meanwhile, melt your chocolate in the microwave or double boiler and let it cool.

Line a baking tray with wax paper or parchment paper. Dip those strawberries into the melted chocolate and shake off excess chocolate.

Drizzle them with melted chocolate or roll them in your chosen toppings. Place them on the prepared baking sheet and let them chill in the refrigerator until the chocolate sets.

Professional tips & tricks to make the perfect Chocolate Covered Strawberries

Chocolate Melting Options: You have got two easy options for melting chocolate. You can either use the microwave or the double boiler method. When melting chocolate in the microwave, make sure to stir it every 30 seconds until it’s nice and smooth.

Strawberries: Use ripe yet firm strawberries without bruises for the best texture and taste. Organic farm-picked ones are the best.

Drying & chilling: Make sure the strawberries are completely dried and chilled before dipping. If they are not completely dry, the chocolate won’t stick properly.

Chocolate: Always use high-quality chocolate for the best flavor and texture.

Toppings: Feel free to experiment with different toppings and decorations to make unique chocolate-covered strawberries. For toppings, the sky’s the limit. You can have any toppings of your choice, for example, crushed nuts, crushed chocolate, edible sprinkles, edible glitters, crushed chocolate chip cookies, or cracker crumbs.

Storage: These strawberries taste best when they are fresh. But if you are not planning to eat them right away, you can store the leftovers in the refrigerator. Freezing chocolate-covered strawberries is not recommended, as they will lose texture after thawing and you will not get a perfect chocolate coating.

What type of chocolate is best for dipping strawberries?

High-quality chocolates are best for getting the best chocolatey flavor, smooth and rich coating. So the quality of chocolate really matters as it makes or breaks the taste. I have used real chocolate here, but you can also use baking chocolate or chocolate chips here.

Can I use frozen strawberries for chocolate dipping?

No, using frozen strawberries is not recommended for this recipe, as the frozen ones will lose the texture after thawing and you will end up with a big mess.

However, if fresh strawberries are not available, you can use dried strawberries or dehydrated chocolate strawberries for dipping, but the fresh ones give the BEST taste.

How long do chocolate-covered strawberries last?

Chocolate-covered strawberries are best served fresh or devoured within a couple of days to maintain the freshness, texture, and flavor. After 3 days, the chocolate might sweat a bit, so don’t wait too long to enjoy these beauties.

The right time to dig in is the day they are made!

Can I freeze chocolate-covered strawberries?

Freezing chocolate-coated strawberries is not advised. Due to the moisture in the strawberries, they may release moisture as they thaw. Soggy and wet strawberries would affect the texture of the chocolate coating.

How do I prevent chocolate-covered strawberries from sweating?

Make certain that you keep the chocolate-covered strawberries refrigerated until ready to serve. Also, avoid exposing them to temperature fluctuations; this step will prevent condensation on the chocolate.

How to melt chocolate in a double boiler?

Melting chocolate in a double boiler is very simple. Just fill a pan about a quarter of the way with water and bring it to a gentle boil. Reduce the heat to low, place a heat-proof bowl on top of the saucepan.

Add your chopped chocolate and stir constantly until the chocolate is smooth and fully melted.

Chocolate Covered Strawberries (Step-by-step photo instructions)

Make chocolate covered strawberries.

• Place the strawberries on a freezer-safe plate and chill for 10 minutes.

• Meanwhile, melt the milk chocolate and 1 tablespoon of coconut oil in a heat-proof bowl using a double boiler or microwave until smooth. Set it aside to cool.

• Next, melt the white chocolate and 1 tablespoon of coconut oil in a heat-proof bowl using a double boiler or microwave until smooth.

• Insert a skewer into each strawberry and dip it into the melted milk chocolate, shaking off excess chocolate.

• Swirl the skewer and drizzle with the melted white chocolate to create variation.

• Alternatively, dip some strawberries in white chocolate first and then in milk chocolate. You can also roll the chocolate-coated strawberries in your favorite sprinkles before the chocolate sets.

• Line a baking sheet with parchment paper and place the dipped strawberries onto the prepared baking sheet. Refrigerate the chocolate-coated strawberries for 30 minutes or until firm.

• Your customizable chocolate-covered strawberries with various chocolate coatings and colorful sprinkles are ready. Enjoy them chilled, or place them in a single layer on a plate lined with wax paper or baking paper to absorb any excess moisture. Store them for 3-4 days in the refrigerator or until serving. If you plan to serve the chocolate-covered strawberries at room temperature, remove them from the refrigerator about 30 minutes before serving to allow them to come to room temperature gradually. This will help preserve the texture of the chocolate.

Recipe Card

Chocolate covered strawberries [recipe].

INGREDIENTS

For chocolate covered strawberries.

• 500 grams fresh strawberries (washed and dried)
• 300g milk chocolate
• 300g white chocolate
• 2 tablespoons coconut oil or butter
• Colorful sprinkles (optional)

INSTRUCTIONS:

Watch recipe video: click the play button and video will load ....

• Use ripe yet firm strawberries without bruises for the best texture and taste. Organic farm-picked ones are the best.
• Make sure the strawberries are completely dried and chilled before dipping. If they are not completely dry, the chocolate won't stick properly.

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Chocolate Covered Strawberries

This post may contain affiliate links. Please read my disclosure policy .

Get ready to fall in love with these easy, yet elegant Chocolate Covered Strawberries , perfect for Valentine’s Day! Each bite is a delightful mix of juicy strawberry and rich chocolate, making them an irresistible treat for your special someone.

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Chocolate Covered Strawberries – Perfect Valentine’s Treat

This Valentine’s Day, let’s keep things sweet and simple with my Chocolate Covered Strawberries that are sure to wow your sweetheart. With ripe, juicy strawberries dipped in silky semi-sweet chocolate and a playful drizzle of white chocolate, these treats are a snap to make and even easier to fall in love with. They’re the homemade hug that says “I adore you” in every chocolatey bite.

Ingredients You’ll Need

• Fresh strawberries : I recommend fresh strawberries only with their stems on. Frozen strawberries aren’t ideal because they will release a lot of water which will cause the chocolate to seize and not adhere properly. You can substitute with raspberries or orange slices if you’d like a twist.
• Semi-sweet chocolate : This gives a deep, rich flavor to complement the berries. For a sweeter touch, you can substitute with milk chocolate.
• White chocolate (optional) : Adds a fancy drizzle for that gourmet look. If white’s not right, you can go for dark chocolate for a bolder contrast.

How To Make Chocolate Covered Strawberries

Making these Chocolate Covered Strawberries is as easy as pie, or should I say… as easy as dipping strawberries! With a few simple steps, you’ll have a treat that looks like a million bucks and tastes like pure love.

Prep The Strawberries

Begin by thoroughly washing your strawberries. Then, take a moment to ensure they’re completely dry – this step is crucial since water can spoil the smooth chocolate experience we’re aiming for. Lay them out on a clean kitchen towel and gently pat them dry.

Melt The Chocolate

Next, it’s time to melt the semi-sweet chocolate. Break it into pieces and microwave it at half power in short bursts, stirring between each zap. Keep going until it’s perfectly smooth.

Dip The Berries

Now for the fun part! Grab a strawberry by the stem and lovingly dip it into the melted chocolate, twirling it to get that lovely even coat. Gently shake off any excess. Place your chocolate-dipped strawberries on a baking sheet lined with wax paper or parchment paper. If you’re in a decorative mood, now’s the time to add those sprinkles or a dusting of powdered sugar for that extra pizzazz.

Let your strawberries chill out on the counter until the chocolate sets into a glossy shell. If you’re pressed for time, pop them in the fridge to speed up the process.

Drizzle Away

For that final touch of flair, melt the white chocolate just like you did with the semi-sweet. Drizzle it over your strawberries with a fork or piping bag to create those professional-looking stripes.

Serve This With

Get ready to sweep your Valentine off their feet with a menu that’s as heartwarming as it is delicious. Here are some ideas for a complete menu to serve your sweetheart.

Tomato Bisque

Garlic Butter Shrimp

Herb Crusted Rack of Lamb

Grenadine Sunrise

Frequently Asked Questions

Can i make chocolate covered strawberries ahead of time.

Absolutely, you can! Just make them a day in advance and keep them in the fridge. This way, you’re not rushing on Valentine’s Day. Just remember to let them sit at room temperature for a bit before serving for the best flavor.

How long do Chocolate Covered Strawberries last?

These sweet treats are best enjoyed within 24 hours, but you can keep them in the refrigerator for up to 2 days. After that, the strawberries might start to release moisture, which can make the chocolate soggy.

Why is my chocolate not smooth after melting?

This could happen if water gets into the chocolate or it’s overheated. Always ensure your utensils and strawberries are dry, and melt the chocolate slowly, at 50% power, stirring frequently. If it seizes, adding a spoonful of vegetable oil can sometimes save the batch.

Can I use chocolate chips instead of a chocolate bar?

You bet! Chocolate chips can work in a pinch. They have stabilizers that make them more forgiving when melting, but they might not be as rich as bar chocolate. Just make sure they’re good quality for the best taste.

Expert Tips

• Dry Strawberries Completely : After washing, ensure strawberries are bone dry to prevent the chocolate from seizing and to get that perfect chocolate coat.
• Use Quality Chocolate : Choose high-quality chocolate for melting; it makes all the difference in taste and texture for your final product.
• Avoid Overheating Chocolate : Melt chocolate slowly in the microwave at 50% power, stirring frequently to avoid scorching and to achieve a smooth consistency.
• Add a Touch of Oil : If your chocolate thickens, a drop of neutral-flavored oil like vegetable or canola can help smooth it out without affecting the flavor.
• Set on Parchment Paper : Place dipped strawberries on parchment paper or wax paper for easy removal once the chocolate sets and for a clean presentation.

Line a container with wax paper and place the chocolate covered strawberries in a single layer. Seal the container and store it in the fridge. This keeps them fresh for up to 2 days and prevents the chocolate from getting moist.

Discover More Valentine’s Day Treats

• Chocolate Mousse
• Mini Pavlovas
• Chocolate Truffles
• Éclair Recipe
• Sex In A Pan
• New York Cheesecake

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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Ingredients

• ▢ 1 pound fresh strawberries (about 24, with stems)
• ▢ 8 ounces semi-sweet chocolate
• ▢ 4 ounces white chocolate (for drizzling, optional)

Instructions 

• Wash your strawberries well and dry them completely. It's essential that the strawberries are thoroughly dry as water can make the chocolate seize.
• Break the semi-sweet chocolate into pieces and place it in a microwave-safe bowl. Microwave it at 50% power for 30 seconds. Stir and repeat this process until the chocolate is melted and smooth.
• Hold a strawberry by the stem and dip it in the melted chocolate, turning to coat all sides. Lift and gently shake to remove excess chocolate.
• Place the dipped strawberry onto a baking sheet lined with wax or parchment paper.
• If you're adding decorations, sprinkle them on while the chocolate is still wet.
• Continue with the remaining strawberries and chocolate. Once all strawberries are dipped, let them rest so the chocolate can set. If you're in a hurry, you can speed this up by placing the strawberries in the fridge for about 30 minutes.
• If you want to drizzle white chocolate over the strawberries for a gourmet touch, repeat the melting process with white chocolate. Use a fork or a piping bag with a small hole to drizzle it over the strawberries in a zigzag pattern. Let it set before serving.
• 15×21-inch Baking Sheet
• Parchment Paper
• Choose Ripe Strawberries : Select strawberries that are ripe and firm for the best taste and texture.
• Dry Thoroughly : Make sure to dry the strawberries completely after washing to ensure the chocolate sticks well.
• Melting Chocolate Tips : Melt the chocolate in short bursts in the microwave, stirring frequently to avoid burning.
• Setting Options : Let the chocolate set at room temperature for a glossy finish, or chill in the fridge if you’re short on time.
• Storage Advice : Store any leftovers in the refrigerator and enjoy within 2 days for the best quality.

Nutrition Information

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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Chocolate Covered Strawberries

Rate Recipe By Jesseca on July 21, 2023

Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

This easy-peasy recipe for Chocolate Covered Strawberries will have you falling in love with dessert all over again! In just a few simple steps, you’ll have a delicious treat that’s sure to sweeten any moment – whether it’s a romantic rendezvous or a solo self-care session. So, grab those strawberries and let the chocolatey enchantment begin!

Searching for more berrylicious recipes? Try my No-Churn Strawberry Cheesecake Ice Cream , Strawberry Cheesecake Stuffed French Toast , and my Five Minute Strawberry Dessert !

Why You’ll Love This Easy Dessert

• Minimal Ingredients : You only technically need TWO ingredients, but I have a secret ingredient that is a total game changer.
• Quick and Easy : Start to finish you are looking at about 20 minutes of work time.
• PERFECT Easy Dessert : Ideal for Valentine’s Day or a homemade anniversary treat!

I can’t be the only one that is constantly surprised at the high price tag of store bought chocolate covered strawberries, can I? This is the cheapest dessert to make and incredibly easy. Ditch the pre-packaged berries and make your own!

From start to finish you’re looking at 20 minutes of time! The end results are 20 beautiful berries perfectly dipped in chocolate and ready to be devoured.

Best Chocolate For Dipping Strawberries

Here is the skinny, since there are minimal ingredients, you should reach for a better quality chocolate. The best chocolate for homemade chocolate covered strawberries is one that melts easily and smoothly.

• Strawberries : Use fresh berries. Frozen berries become mushy and contain added moisture that will cause the chocolate to seize.
• Chocolate : The best chocolate for dipping strawberries is couverture chocolate. Couverture chocolate contains a higher percentage of cocoa butter compared to regular chocolate, which gives it a smoother texture and a glossy finish when melted and tempered. This makes it ideal for coating fruits like strawberries, as it provides a thin, even, and professional-looking coating. That being said, I’m showing you how to dip strawberries in melted chocolate chips, because that is what most people already have on hand.
• Shortening , optional: This ingredient helps to thin the chocolate making it easier to dip and coat the berries.

You definitely can use a cheaper chocolate, but it won’t give you the pretty finish and can be a tad more tricky to work with. I suggest Ghirardelli (affiliate) or Guittard (affiliate). These are delicious higher quality without the high price tag.

Making Chocolate Covered Strawberries

• PREP : Gently wash your strawberries and pat dry. Line a baking sheet or plate with parchment paper and set aside.
• CHOCOLATE : Melt the chocolate in a double boiler or microwave (see below). Add a teaspoon or two of shortening, if needed, to slightly thin the chocolate if you find it to be too thick.
• DIP : Holding the berry by the top or stem, dip into the melted chocolate. Lift and twist slightly to allow the excess chocolate to fall back into the cup or bowl.
• REST : Set onto the prepared parchment paper to allow to set. Repeat with the remaining fruit.
• ENJOY : Refrigerate if making in advance or enjoy your berries!

Secret Ingredient:

Pausing the post to share my ULTIMATE tip. If you find your chocolate is a tad too thick, add a teaspoon or two of shortening to the melted chips.

Shortening will help to slightly thin out the chocolate without having it seize. This keeps you from having a chocolate coating that is too thick and overwhelming with the delicate berry flavor.

NOTE: DO NOT substitute butter for shortening. This will cause the melted chocolate to immediately seize and be ruined.

Recipe Notes:

Gently rinse the strawberries under cold water and pat them dry with a paper towel to ensure the chocolate adheres well.

Fresh strawberries work best for this recipe to achieve the ideal texture and flavor. Frozen strawberries might release excess moisture, affecting the chocolate coating.

Make sure no water gets into the chocolate while melting, as it can cause seizing. Stir gently and avoid overheating the chocolate.

Store them in a single layer in an airtight container in the refrigerator for up to 24 hours. They are best enjoyed fresh but can be stored briefly.

This recipe is so simple and easy. I do have just a few quick tips that could be helpful. First of all, there are so many ways you can decorate your strawberries. Here are some easy chocolate covered strawberry toppings : Drizzled Chocolate Crushed Oreo Cookies Graham Cracker Crumbs Sprinkles

More Fun Valentine’s Treats

Red Velvet Whoopie Pies- Cake Mix Hack!

Sour Cream Sugar Cookies

Red Velvet Cookies- Cake Mix Hack

Cheesecake Stuffed Strawberries

Still Hungry? Follow One Sweet Appetite on  Instagram ,  Pinterest , and  Facebook !

Ingredients    1x 2x 3x

• ▢ 6 oz semi sweet or dark chocolate chips about 1 cup
• ▢ 20 strawberries washed and dried fully
• ▢ Shortening optional

Instructions

• Gently wash your strawberries and pat dry. They should be dry before proceeding to the next step.
• Melt the chocolate in a double boiler or microwave (see below). Add a teaspoon or two of shortening, if needed, to slightly thin the chocolate if you find it to be too thick.
• Line a baking sheet or plate with parchment paper.
• Holding the berry by the top or stem, dip into the melted chocolate. Lift and twist slightly to allow the excess chocolate to fall back into the cup or bowl.
• Set onto the prepared parchment paper to allow to set.
• Repeat with the remaining fruit.

How to melt chocolate in a double broiler:

• Place the chocolate into a heat proof medium sized bowl and set aside.
• Fill a medium saucepan with 2 to 3 inches of water, making sure the water does not touch to bowl when set on top.
• Bring the water to a boil. Turn off the stove and remove it from the heat.
• Place the bowl of chocolate on top of the heated water. Stir until the chocolate is smooth.

How to melt chocolate in the microwave:

• Place the chocolate in a medium heat safe bowl.
• Heat in the microwave for 30 seconds. Remove and stir.
• Continue to heat in 15 second intervals, stirring between each cycle, until the chocolate is smooth and melted.

Did You Make This Recipe?

Share it with me on Instagram @1sweetappetite and follow pinterest for more!

More Recipes To Try

• No-Chur Strawberry Ice Cream
• Strawberry Whipped Cream
• Strawberry Lemonade Margaritas
• No-Churn Strawberry Cheesecake Ice Cream
• Strawberry Cheesecake Stuffed French Toast
• Five Minute Strawberry Dessert

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How to Make the Best Chocolate-Covered Strawberries

What's not to love about luscious strawberries dipped in rich, decadent chocolate? Nothing, except the price. Here's how to save big and make them yourself. (And it's much easier than you think.)

Vanessa Greaves is a Senior Editor at Allrecipes with nearly two decades of experience helping home cooks gain confidence in the kitchen. A self-taught cook who grew up reading cookbooks for fun, Vanessa lives and breathes the challenges faced by busy everyday cooks to get dinner on the table.

You'll be happy to know how easy it is to make chocolate-covered strawberries at home for a fraction of the cost of store-bought. Impress for less? Sold! Here's how to make them step-by-step for an indulgent Valentine's Day dessert or special treat.

Choosing Ingredients

Your chocolate-covered strawberries will only taste as good as the ingredients you use, so always choose the best you can:

• Bigger berries don't always taste better, especially if they're not in season. If you can, taste one before you buy. Choose berries that are fringed with fresh green leaves and that have no soft spots on the fruit itself. Bonus points if the strawberries come with a stem attached. Stems make an attractive presentation and they're handy for dipping — just trim them to a uniform length. No stems? No problem — we'll deal with that later.
• Same goes for the chocolate. Whether you use dark, milk, or white chocolate, choose something you've tasted and liked. Better quality chocolate contains more cocoa butter, and will be smoother and glossier when it melts.
• To keep berries fresh, plan on dipping them within two days of buying them.

More: Learn how to choose the right chocolate for your recipe.

How to Make Chocolate-Covered Strawberries

Get the recipe for Chocolate-Covered Strawberries

Ingredients

• 1 pound fresh strawberries with leaves intact
• 16 ounces chocolate chips or bar (chopped into small pieces)
• 2 tablespoon shortening (optional for added smoothness and sheen)
• 8 ounces white chocolate for drizzling (optional)
• Sprinkles, coarse sugar, or finely chopped nuts for decorating (optional)
• Paper towels
• Baking sheet
• Parchment or waxed paper
• Saucepan (optional)
• Heatproof/microwave-safe bowl
• Heatproof silicone spatula (wood can retain water)
• Skewer or toothpick (optional)
• Spoons (optional)

1. Rinse berries under cold water and dry thoroughly , even the leaves. Important: You'll want to make sure not the slightest drop of water comes into contact later with your melted chocolate, otherwise it will go from silky smooth to thick and grainy in an instant. Set the washed and dried berries on a perfectly dry towel and let them come to room temperature while you prep the baking sheet and the chocolate.

2. Line a baking sheet with parchment or waxed paper. Use a large enough pan to allow an inch or two of space between the strawberries.

If you plan on coating dipped strawberries with finely chopped nuts, sprinkles, coconut flakes, crushed candy, etc., prep those ingredients now and put them in bowls.

3. Melt the chocolate. This video shows you two easy ways to melt chocolate: in a bowl set over hot water or in the microwave. The key is to go low and slow for a smoother melt. And I can't say this enough: Do not let any water come into contact with the chocolate. Some people add shortening to the chocolate to make it smoother, but this isn't necessary if you're using a good quality, high cocoa fat chocolate.

Video: How to Melt Chocolate

4. Dip the strawberries. The chocolate should be warm, not hot. Working one at a time, pick up a strawberry by the stem, or insert a skewer or toothpick into the top, or just pick up by the leaves. Dip into the chocolate, bottom first, to about ¾ of the way up. Gently rotate the strawberry as you pull it out of the chocolate, so the excess drips back into the bowl and the last drip rolls onto the strawberry.

Optional: Dip the strawberry into the nuts, sprinkles, etc. that you've prepped. Instead of rolling, use a small spoon to scoop the ingredients over the wet chocolate.

Place the strawberry onto the lined baking sheet. Repeat until all the strawberries are dipped.

How to Make Marbled Chocolate-Covered Strawberries

For this pretty pastel version of chocolate-covered strawberries, you'll dip your washed and dried strawberries in a bowl of microwaved candy melts. Check out the recipe for full instructions.

How to Store Chocolate-Covered Strawberries

It's a good thing chocolate-covered strawberries are so easy to make, because you can't store them for long. One or two days in an airtight container in a cool spot is about the limit. Don't store them in the fridge, though — they tend to "sweat."

How to Decorate Chocolate-Covered Strawberries

An easy way to decorate chocolate-dipped strawberries is by drizzling them with contrasting white chocolate. To do this, let the dark chocolate cool and harden around the strawberries while you melt the white chocolate. You could do this by setting the baking sheet in the refrigerator for a few minutes.

Melt the white chocolate using the stovetop or microwave method, and let it cool slightly before spooning it into a pastry bag fitted with a small writing tip. You can also use a resealable plastic bag — just snip a tiny bit off one corner after filling the bag. Squeeze a fine thread of melted chocolate over the strawberries.

Let the white chocolate cool and firm up before serving the decorated strawberries.

Easy Decoration Ideas for Chocolate-Covered Strawberries

Left to right:

• Drizzle: Dip ¾ in dark chocolate, let it harden before drizzling with white chocolate.
• Double-Dip: Dip ¾ in white chocolate, let it harden before dipping ½ in dark chocolate.
• Tuxedo: Dip ¾ in white chocolate, let it harden before dipping at a 45 degree angle from side to side in dark chocolate. Pipe on dark chocolate bow tie and buttons.
• Pretty in Pink: Dip ¾ in white chocolate, dip in bowl of pink sugar before white chocolate hardens.
• Red, White & Blue: Dipping ½ in white chocolate, dip bottom in blue sugar before white chocolate hardens.
• Berry Happy Birthday: Dip ¾ in dark or white chocolate, let harden before piping letters on in contrasting chocolate.

Top Recipes and Tips for Chocolate-Covered Strawberries

Chocolate Strawberries

"When you melt chocolate in the microwave, it's easy to burn it if you keep cooking it until it loses its shape. When the chocolate chips look glossy, stir them and microwave in short increments until it stirs smooth." —garden variety elf

Chocolate-Covered Strawberries

"When you are melting [chocolate] over a double boiler, don't let the water touch the bottom of your upper pan. Heat until only ½ of the chocolate is melted, then remove from heat and stir gently until it is all melted. The chocolate should actually be cool or tepid to the touch. If it's hot, chances are it will seize up and thicken." —carrie

Simple Chocolate-Covered Strawberries

Melting semisweet and milk chocolate chips together adds a more nuanced flavor to these easy chocolate-dipped strawberries. Allrecipes home cook Christina says, "What's not to love?! This is one of our favorite desserts. My son wanted to drizzle them with more chocolate after they dried so he did and did a pretty good job since it was his first time."

More: See our entire collection of Valentine's Day recipes .

• Love is in the air (and on a plate) with these decadent Valentine's Day dessert recipes .
• Get ideas for cute and easy Valentine's Day treats .
• Here's another way to enjoy chocolate and strawberries: Chocolate Fondue .

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Easy Chocolate Covered Strawberry Zebras

My son, S, loves zebras…just a little bit. Okay, a lot. He also loves strawberries–it’s probably one of his favorite fruits–and he is the inspiration behind these Chocolate Covered Strawberry Zebras . This post contains affiliate links.

If you know S, it is very clear that he has a very passionate love for zebras . Not only does he have everything zebra, but also he dresses up like a zebra on a quite regular basis. When I say he dresses like a zebra, I do not mean he dresses in an actual costume.

This boy is all about zebras, so when we went for free face painting, we knew just what he would choose. ?? . He was so excited and I explained to him that this is mom-approved (unlike the time he gave his whole body zebra stripes) ? (why does my phone have no zebra emoji?! ? it should!) . The best part was our walk home …apparently zebras growl at people and dogs ??grr . Do your little ones love face painting? It just about put Mr S to sleep. Sensory activity for the win! ? A post shared by Arts & Crackers-Alyssa Darby (@artscrackers) on May 2, 2017 at 1:08pm PDT

He gives his whole body stripes, just like a zebra…using markers. And no, he did not see that viral video to inspire it. He will even crawl on the ground acting like a zebra (including in public). We made a point to see, feed, and even touch some zebras in person when we went on vacation and he was in love. Those zebras were a little feisty though, so he mostly stood and enjoyed looking at them and spent more time with the zonkey (a donkey with zebra legs…he was pretty fascinated by that.).

Guess who Mr S met this past week…zebras! If you follow along, you'll know how OBSESSED he is with them. ?? . Honestly, I'm not a big fan of zoos, but this was a worthwhile educational trip during our travels through the Smokies! ? A post shared by Arts & Crackers-Alyssa Darby (@artscrackers) on May 13, 2017 at 8:16pm PDT

In case you were wondering, no, I’m not the type of parent who minds my son turning himself into a zebra. He [thankfully] uses washable marker and it makes him so happy, so I just giggle and let him enjoy it until we get the stripes washed off. He has such a fun personality.

A couple months ago, when I was feeding my little zebra his favorite snack of strawberries (I may or may not have been daydreaming about dipping those delicious berries in chocolate, because I love chocolate covered strawberries), I realized those strawberries would make very cute zebras .

Chocolate-Covered Strawberry Zebras

We typically dip our strawberries in milk chocolate and white chocolate, which is perfect for zebra stripes. I brainstormed a bit and that’s how these Chocolate-Covered Strawberry Zebras came to be. S was over the moon excited when he’d seen what I made for him. They are not too difficult to make and are so fun to serve as a treat, for parties , or just to put a brilliant smile on your little zebra-lover’s face. The kids can help make these too!

What You Need

• Strawberries (washed and dried; chocolate will not stick to wet berries)
• White Candy Melts
• Black Candy Melts
• Candy eyes (you can make these using royal icing or even white chocolate and a black edible ink marker)
• Bowls, spoons, a knife, wax paper

1. Melt the Candy Melts according to the instructions. The mixture should be smooth and not too stiff. You may want to try this melting pot made just for melting these properly for coating (personally, I over-melt a lot when using the microwave…oops!)

2. Dip the strawberries in the white chocolate until the red is covered. Leave the green leaves so you have somewhere to grab the berries and also to sort of look like the hair zebras have on their heads. If you want, you can add a dab of chocolate to the center of the leaves too and fold them up to make a “zebra mohawk.”

Let this layer dry. I did not have much time to finish these before we headed on vacation, so they only dried for a little bit or they’d be much smoother looking. If you want them to look their best, let them dry completely. Candy Melts generally harden fairly quickly.

3. Melt the black Candy Melts, reserving a few to use later for ears. Using a spoon, drizzle the mixture back and forth horizontally over the strawberries to make the zebras’ stripes.

4. Dip the tip of the strawberry into the black chocolate to give the zebra a nose, then use the spoon to drag some upwards in the center, towards the strawberry leaves.

5. Cut the few black Candy Melts you reserved to make ears for the zebras.

6. While the chocolate is still melted, dip the bottom of the ears into it a little bit and stick them on the top of the strawberry where ears should go. Add a little to the back of the candy eyes and attach those slightly off-center on either side of the zebra’s head.

7. Once the chocolate is hardened, serve! Refrigerate if you are not consuming these Chocolate-Covered Strawberry Zebras right away.

Does your little one just love safari animals like mine? You’ll love this Safari Playdate idea , complete with activities, printables, crafts, and snacks!

Do you have a zebra-lover in your family? Any funny zebra dress-up stories to share?

10 Comments

what a clever idea.

Those are so cute!

Thank you <3

Every time we try to imitate something like this, we wind up with one of those “pinterest fails” that you see on websites like Buzzfeed.

those look awesome and yummy…what a cool idea…don’t know if I could make them look that good…but worth a try

These are so cute! I’m not very artistic, but I think I could give these a try…and if they don’t look like zebras, I’m sure they’d still taste good!

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• Russian Kitchen

Top 32 Russian desserts: From plain tasty to finger lickin' good

Do you have a sweet tooth? If so, Russia is the place for you. Here, even tea—the bedrock of all civilization–is merely an excuse to wash down a cookie or two. Check out our rating of top Russian desserts, but be warned: do not read it on an empty stomach.

32. Jubilee cookies

Russia’s cookie-in-chief was created in 1913 specifically for the 300th anniversary of the Romanov dynasty. Goes well with tea and can be used as a base for other desserts.

31. Stolichny cake

This cake with raisins , sprinkled with powdered sugar, wins hearts and stomachs for its simplicity and taste. A nice bonus is that it keeps for a long time (although it's unlikely not to be eaten in the meantime).

30. Cranberries in sugar

Sour berries in sugar glaze ? Sounds tempting! And you already know the ropes when it comes to cranberries.

29. Muraveynik cake

A type of funnel cake with nuts and condensed milk . Even a child could make this cake, so it shouldn't be too hard for (most) adults either. Might be a tad sugary for some, but each to his own.

28. Pryaniki

These peppermint spice cakes or gingerbreads deliver a satisfying crunch and are ideal for long storage. Just make sure they don’t dry up while biding their time in the cupboard.

Many Russian families have their own recipes for jam made from homegrown berries and fruit. How can shops compete with the real thing?

26. Rum baba

A sweet, luxuriant cupcake with a white fondant and raisin filling soaked in rum... Dreamy!

25. Sochnik

These cottage cheese patties date back to Ancient Rus (any that literally do are probably past their expiry date by now). Today, they can be found lurking everywhere, from theater buffets to school canteens.

24. Vatrushka

A pastry that combines two Russian favorites: pies and sweet cottage cheese.

23. Condensed milk

Condensed milk is good in itself, but if you want to try something totally way-out, try boiling it (yes, right there in the tin).

The Russian donut , unlike its U.S. counterpart, always has a hole in the middle, and instead of a multicolored glaze, it is sprinkled with powdered sugar. Real Russian folk fast-food!

21. Marmalade

Lemon slices, candied oranges or berry jelly squares—what’s your favorite marmalade ?

20. Chocolate-coated halva

In Russia, this traditional oriental sweet is popular in the form of candies. The combination of walnut paste with chocolate glaze is just perfect.

19. Eskimo on a stick

This extra-creamy ice cream covered with chocolate appeared in the 1930s at the initiative of Anastas Mikoyan, People’s Commissar for Food Industry. He believed that Soviet citizens would like it. And he wasn’t wrong!

18. Rot-Front bars

A nut paste candy bar with waffle crumbs. Can you resist?

17. Alyonka chocolate

If you’ve ever seen a wrapper in a Russian store depicting a girl in a colorful shawl, be sure it’s the legendary Alyonka milk chocolate , produced since the 1960s.

16. Oladyi with smetana

Along with normal pancakes, these thick wheat-based offerings are also very popular in Russia. Best served with smetana (sour cream) for an even richer taste.

15. Syrniki

The main ingredient of these cheesecakes is fresh fat cottage cheese. Get that bit right , and they’ll taste like grandma’s (maybe).

14. Kara- kum sweets

This waffle-crumb candy in praline with a camel on the wrapper recalls the hot desert. Incidentally, the Turkic word “kara- kum ” translates as “black sands.”

13. Mishka Kosolapy sweets

One of the oldest candies in Russia. Named after the children’s character Mishka Kosolapy (Bandy-Legged Bear), its wrapper actually depicts Ivan Shishkin’s classic painting   Morning in a Pine Forest , as it did 130 years ago. The inside still consists of praline between two waffles, plus a layer of chocolate. No one has ever been able to eat just one.

According to legend , this dessert of apple puree and egg white was given to humankind by the ancient Greek god of the wind, Zephyr. In Russia, it is considered a national candy.

11. Pastila

Apple pastila , a type of fruit confectionery, has been around since the Middle Ages. The apples were first boiled in the oven, then kneaded into a homogeneous mass, and dried in the sun. The most delicious type of pastila is made in Kolomna.

10. Leningrad cake

Several layers of crispy pastry, chocolate cream with cognac and LOTS of nuts—that’s the recipe for real Leningrad cake , according to a state regulation issued in 1960 (don’t argue).

9. Moscow cake

If Leningrad (St. Petersburg) has its own cake, so too must Moscow. This "custom-built" dessert was presented to the city by Moscow confectioners in September 2015 to mark Moscow City Day. Crispy layers made from condensed milk, hazelnuts and meringue lie hidden under a red glaze.

8. Cottage cheese bars

Soviet children were often told that it was ice cream to stop them from eating cold stuff. In any case, glazed c ottage cheese bars are much better !

7. Kartoshka cake

An easy-to-make cake from scraps of biscuits or pieces of cookies. Simply mix the base with butter, condensed milk and cocoa.

6. Charlotte  pie

What could be easier than a sponge cake made of flour, eggs and sugar stuffed with apple slices? Literally a trifle! This dessert is usually baked in late August, when kitchen gardens are bursting with goodies.

5. Napoleon cake

A veritable army of puff pastry layers soaked in tender cream—this dessert was chosen for the imperial table in 1912 in honor of the centenary of Russia’s victory over Napoleon Bonaparte, hence the name. Like many other dishes, Napoleon cake soon spread like wildfire. Certainly, the tastiest way to demonstrate one’s patriotism.

4. Smetannik cake

Anything with smetana is an instant hit in Russia, so a cake based on the stuff couldn't lose. There are several varieties with added nuts, jam or cocoa, but the main ingredient is always fresh smetana.

3. Medovik cake

If you’ve resisted that lunch break till now, well done. The Top 3 opens with the sweetest of sweeties: Medovik or honey cake. Whichever way you slice it (quite literally), honey-based layers of pastry with honey cream is probably going to be on the sweet side. It was first made for Tsarina Elizabeth, wife of Alexander I. Who could refuse such a royal treat?

2. Prague cake

One of the main desserts in the Soviet Union, Prague cake was created by confectioners at Moscow’s legendary Prague Restaurant. The cake consists of three chocolate wafers soaked in apricot jam, chocolate cream based on condensed milk, and a thick layer of chocolate glaze. Not too much chocolate, then.

1. Ptichye Moloko (Bird’s Milk)

The pinnacle of culinary art and the favorite cake of Russians of all ages since 1978. It consists of two layers of delicate sponge cake, two layers of airy milk soufflé, and a thin glaze of night-dark chocolate. It is said to have taken Vladimir Guralnik, chief confectioner at (where else) Prague Restaurant, half a year to develop the ideal recipe, which only a select handful of immortals are able to reverse-engineer. Maybe you’re one of them?

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• 7 Russian breakfasts so you can start every day the right way
• 7 wonderful sweets that will make you dream of traveling to the Urals
• The fascinating story of Moscow’s chocolate factory, which survived the Revolution and WWII
• Culinary deja vu: 10 Russian dishes similar to foreign ones
• 10 Russian cottage cheese desserts you should try

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Moscow in Winter: Weather, What to Pack, and What to See

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Travelers who enjoy bundling up for a snowy climate will appreciate all that Moscow has to offer, come winter. This ornamental Russian city shows its vibrant cultural heritage when temperatures plummet and the snow starts falling on Red Square. Unlike other cities, whose residents scurry away to hibernate in December, the people of Moscow embrace their sub-zero climate in style. They don their furs and ushanka hats (traditional hats with earflaps) to peruse Christmas markets, dine out at restaurants, and attend the opera.

In winter, Moscow's scenery looks awe-inspiring under a dusting of snow. There's something undeniably charming about seeing historic sites like the colorful, tented rooftops of Saint Basil's Cathedral capped with a layer of icy frost. The food here is warm and comforting, and the cultural winter events are not to be missed. Plus, it's cheaper to visit Moscow during the winter and it's far less crowded with tourists.

Moscow is not where you go to get a suntan over the holidays. In fact, the Moscow winter is enough to chill any hearty tourist to the bone—but that's all part of the fun. The average high for December, according to the National Oceanic and Atmospheric Administration (NOAA), is 27 degrees Fahrenheit (minus 2.7 degrees Celsius); for January, it's 23 degrees Fahrenheit (minus 5 degrees Celsius); and for February, it's 26 degrees Fahrenheit (minus 3.3 degrees Celsius). Take these average temperatures with a grain of salt, however, as it certainly isn't abnormal for the air to dip into the teens.

The Moscow cold is often accompanied by generous amounts of ice and snow deposited by frequent winter storms. The city goes unfazed by these storms—cars still drive around and people in boots trod through the snowpack. You'll see thick icicles growing on roof overhangs, so be sure not to linger underneath them while you're out touring the area's magnificent cathedrals.

Lastly, don't be surprised if your flights in or out get canceled or delayed. This can be one of the drawbacks to traveling in the winter, in general.

What to Pack

Stuffing your suitcase with bulky (and heavy) winter clothing can be frustrating and expensive, which tends to deter Moscow winter travel altogether. A trip to the city between early December and late February requires enough accessories to cover the extremities: wooly hats, cold-weather socks, knit scarves, and a good pair of gloves. Also pack a coat that falls below the hips, weatherproof boots, and ski pants, if you have them. Remember, fashion is second only to avoiding hypothermia in this polar city.

The Moscow winter calendar is brimming with cultural events for travelers to attend each winter. Many events take place during the Christmas holiday; then, the city caps off the winter with a farewell festival, come February.

• The annual Russian Winter Festival , which spans an entire month starting mid-December, takes place in several locations throughout the city. Head to Izmailovo Park or Revolution Square to see everything from over-the-top ice sculptures to traditional dance performances. Watch the professional ice skaters and visit food trucks that serve traditional fare.
• Moscow's New Year’s Eve celebration is one of the city's biggest events of the year. Tens of thousands of people spend it in Kremlin—Moscow's central complex—watching the Kremlin tower strike midnight, while fireworks crack in the background. Others attend the Christmas tree light show at Red Square.
• Christmas in Russia falls on January 7, and the week between New Year’s Eve and Christmas Day is a time for Russians to relax. Families focus on spending time together at home, preparing traditional foods like ukha (fish soup) and sauerkraut. Tourists can use this uncrowded time wisely by seeking out the city's culinary gems. Make sure to check the hours of operations on restaurants, shops, and other businesses before visiting them during this week. While much of the city's businesses might be closed, you might get special treatment at the places that stay open.
• Maslenitsa , Russia’s farewell-to-winter festival, occurs in late February or early March. This pagan celebration is marked by games, contests, and cultural traditions. It’s held in the Red Square area every year and draws crowds of Muscovites and visitors alike.

Winter Travel Tips

• In order to obtain a Russian travel visa, you'll need to be invited by a relative or friend who is a citizen or a hosting tour company.
• Traveling to Moscow in the winter helps you avoid the summer crowds; however, flight delays due to weather are common. Plan an extra day on either end of your trip in case you get held up.
• If you plan to visit a Russian banya, a Slavic steam bathhouse, take note that most people bathe in the buff. However, most bathhouses are separated by sex.
• Plan alternating indoor and outdoor activities so that you don't get too cold. A visit to the Tretyakov Gallery, the State Armory Museum, or the Pushkin Museum of Fine Arts provides a nice respite from the frigid temperatures.

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