White Chocolate Covered Strawberries

White chocolate-covered strawberries are the ideal treat for Valentine’s Day, Easter, Mother’s Day, or just any spring or summer occasion. They also make a thoughtful gift for special events. Each bite delivers the perfect combination of fresh, juicy strawberries and creamy white chocolate.

Course Dessert

Cuisine American

Keyword chocolate dipped strawberries, white chocolate covered strawberries

Prep Time 20

Cook Time 2

Set Time 15

Total Time 37

Servings servings

Calories 175kcal

Author Julia

Ingredients

1 pint strawberries
1 tablespoon coconut oil
12 ounces white chocolate high-quality

US Customary - Metric

Instructions

Wash strawberries and allow them to completely dry on the counter. Pat down gently with paper towels if necessary.
Prepare a baking sheet with parchment paper and set aside.
Insert two toothpicks into the top of each strawberry, where the stem is located. This will help the dipping process.
Break up the chocolate into pieces and place in a small bowl. Add coconut oil to the bowl.
Place the bowl in the microwave and heat for 1 minute. After 1 minute, carefully remove from the microwave and stir to combine the oil and chocolate. Place the bowl back in the microwave and heat for 30 seconds. Again, carefully remove the bowl (it will be hot) and stir. Continue to melt the chocolate in 30 second intervals, stirring in between until you get a nice, smooth consistency. Be careful not to overcook.
Hold each strawberry by the toothpicks, while also pulling back the stems. Dip each strawberry into the melted chocolate mixture, twirling it until it’s fully coated. Gently shake off excess chocolate and place on the prepared baking sheet.
If chocolate begins to thicken before you’re done, pop it back into the microwave for 20 seconds, stir and continue dipping.
Once all strawberries have been dipped, set chocolate aside and allow the chocolate to harden (approximately 15-20 minutes).
Once the strawberries have hardened, place the bowl of remaining chocolate back in the microwave. Heat for 20 seconds and stir. If the chocolate is not fully melted and smooth, repeat this step until you achieve a nice melty chocolate again.
Set a cup on the counter, and then place a ziplock back into the cup folding the sides of the bag over the sides of the cup. Pour melted chocolate into the ziplock bag.
Seal the ziplock bag. With scissors, cut a very small piece of one of the corners off (I would recommend starting with cutting just the very tip off, and adjust if that’s not enough. You don’t need a very large cut here). This will be for your drizzle.
Place a strawberry on a separate piece of parchment paper. Hold the ziplock above the strawberry and off to the side. Allow the drizzle to hit the parchment paper first, to ensure you have a good flow. When ready, wave the drizzle across the strawberry a few times back and forth until you have a handful of nice drizzles across.
Repeat this process with each strawberry. Allow the strawberries to sit on the counter until hardened.
NOTE: I provide helpful step-by-step photos + various tips below this recipe card. If you have a question or made this recipe, you can comment below by following this link.

Notes

Tips for Success

Choose fresh and firm (not mushy) strawberries.
Pat them completely dry and make sure the strawberries are at room temperature. Cold or wet berries prevent chocolate from sticking.
Melt white chocolate gradually, stirring between short heating intervals to avoid burning.
Work quickly, reheating chocolate in short bursts if it thickens.
Let chocolate set at room temperature before refrigerating to prevent condensation.
Add toppings like sprinkles, crushed nuts, or chocolate shavings right after dipping so they stick before the chocolate hardens. Drizzle with milk chocolate instead of white.
For best texture, let them sit at room temperature for 10–15 minutes before serving.
Store chocolate-covered strawberries in a single layer in an airtight container. Keep them in the fridge for up to 3 days. Avoid stacking to prevent smudging.

Nutrition