Chocolate-Covered Strawberries
There’s something undeniably romantic and nostalgic about chocolate-covered strawberries. For decades, they’ve graced Valentine’s Day tables, bridal showers, baby announcements, and anniversary dinners. But did you know this now-classic dessert only dates back to the 1960s?
Lorraine Lorusso, a woman working at a Chicago gourmet shop called Stop N’ Shop, is credited with the original idea. Inspired by the popularity of chocolate fondue and the natural elegance of fresh strawberries, she dipped the berries into melted chocolate and set them out as bite-sized indulgences. The combination was an instant hit: sweet, tart, juicy berries paired with silky chocolate—a luxurious match yet surprisingly simple.
Fast-forward to today, and we’re giving this timeless treat a naturally sweetened twist. Chocolate-covered strawberries are now made without processed white sugar or corn syrup-laden coatings. We’ll use unrefined sweeteners like maple syrup or coconut sugar, paired with dark chocolate and fresh, juicy strawberries. It’s a dessert you can feel good about making, serving, and savoring—whether you’re feeding your family, hosting guests, or sneaking a little snack after bedtime.
Chocolate-Covered Strawberries
Equipment
- Double boiler or heat-safe bowl + saucepan
- Baking sheet
- Parchment paper
- Small spoon or fork
- Optional: piping bag for drizzling
Ingredients
- 1 lb fresh strawberries washed and thoroughly dried
- ¾ cup dark chocolate chips at least 70% cacao, sweetened with coconut sugar or maple
- 1 tbsp coconut oil optional, for smoother texture
- 1 tsp pure vanilla extract optional
Instructions
- Line a baking sheet with parchment paper. Dehydrate your strawberries to prevent the chocolate from seizing.
- Melt the chocolate chips with coconut oil in a double boiler (or a bowl set over a saucepan of simmering water). Stir until smooth and glossy. Remove from the heat and stir in the vanilla if using.
- Holding each berry by the stem or using a fork/skewer, dip it into the chocolate. Let the excess chocolate drip off before placing it on the parchment-lined tray.
- Now is the time to drizzle with additional chocolate or sprinkle chopped nuts, coconut flakes, or sea salt.
- Place the tray in the fridge for 20–30 minutes until the chocolate hardens.
Notes
- Choose firm, ripe strawberries for best results.
- If your chocolate is too thick, add more coconut oil.
- Use organic or farmer’s market berries for the best natural flavor.
Nutrition
🍓 Variations
- Dairy-Free: Choose vegan chocolate chips or melt an unsweetened chocolate bar with maple syrup and coconut cream.
- Nutty Crunch: Roll dipped berries in finely chopped almonds, pistachios, or walnuts. Chocolate-covered strawberries can get a crunchy upgrade.
- Coconut Delight: Sprinkle with unsweetened shredded coconut before the chocolate hardens.
- Spiced Up: Add a pinch of cinnamon or cayenne to the chocolate for an unexpected twist.
🌟 Flavor Boosters
- A splash of orange zest in the melted chocolate enhances chocolate-covered strawberries.
- A pinch of flaky sea salt on top just before the chocolate sets
- A drizzle of homemade raspberry puree for a tart counterpoint
🍽 What to Serve With
These strawberries pair beautifully with:
- Sparkling water with lemon or mint
- A charcuterie board for a sweet and savory contrast
- A glass of chilled rosé, bubbly kombucha, or herbal iced tea
🍰 Dessert Pairings
Make it a dessert board with:
- Mini almond flour brownies that complement chocolate-covered strawberries.
- Naturally sweetened chocolate mousse
- Dairy-free whipped coconut cream for dipping
❄️ Freezing & Storing
Fridge: They are best enjoyed within 24 hours, but they can be kept in the refrigerator for up to 2 days. Place them in a single layer in an airtight container.
Freezer: You can freeze chocolate-covered strawberries, but the texture changes once thawed. Freeze individually on a tray, then transfer to a bag. Eat frozen like a popsicle or let thaw slightly before eating.
🍽 Ways to Use Leftovers
- Chop and fold into yogurt or overnight oats to enjoy leftover chocolate-covered strawberries.
- Slice and layer into a chocolate trifle or parfait
- Mash slightly and use as a topping for pancakes or waffles
❓Extra FAQs
Can I use white chocolate or milk chocolate?
Yes! Choose naturally sweetened options or use homemade versions with unrefined sweeteners if you are avoiding refined sugar.
Why is my chocolate too thick or clumpy?
Water might have gotten into the chocolate. Always keep strawberries dry and avoid splashing water into the melting bowl.
Can I make these ahead of time?
Yes, but they’re best made the day of serving for the freshest texture.
Are these allergy-friendly?
Yes—this recipe is naturally gluten-free, nut-free (unless you choose nut toppings), and dairy-free if you use vegan chocolate.
