3-Ingredient Chocolate Covered Strawberries (So Easy!)
Fancy desserts don’t have to be complicated.
These chocolate-covered strawberries take just three ingredients and a few minutes, yet they look like you spent hours in the kitchen.
Enter these 3-ingredient chocolate covered strawberries.
You only need three ingredients to make a dessert that looks like it belongs at a swanky restaurant—but tastes like heaven without any of the stress.
Bonus: they’re perfect for last-minute treats, Valentine’s Day, or just treating yourself because… well, why not?
3-Ingredient Chocolate Covered Strawberries
Ingredients
- 1 pint of fresh strawberries washed and dried
- 1 cup semisweet or dark chocolate chips
- 1 tsp coconut oil or unsalted butter helps with smooth melting
Instructions
- Prep your workspace
- Line a baking sheet with parchment paper and have your strawberries ready. Dry them completely with a paper towel.
- Melt the chocolate
- Combine chocolate chips and coconut oil in a microwave-safe bowl. Heat in 20-second intervals, stirring in between, until smooth. You can also melt them over a double boiler if you prefer.
- Dip the strawberries
- Hold each strawberry by the stem and dip it into the melted chocolate, swirling to coat evenly. Shake off any excess chocolate.
- Optional toppings
- Before the chocolate sets, sprinkle with crushed nuts, coconut flakes, or drizzle with white chocolate. Make it look fancy without effort.
- Let them set
- Place the dipped strawberries on the parchment-lined baking sheet and refrigerate for at least 15–20 minutes, until the chocolate is firm.
- Serve and enjoy
- Arrange them on a plate or in a small basket. They’re ready to impress.
Why This Recipe is Awesome
Here’s the deal: you don’t need to be a chocolatier to make these. Even if you usually burn toast or somehow manage to mess up instant noodles, these strawberries are foolproof.
- 3 ingredients. That’s it. No long shopping lists, no weird syrups.
- Quick prep. You can whip these up in 10–15 minutes and have them ready to wow someone (or yourself).
- Fancy factor. Even if your plating skills are minimal, chocolate-dipped strawberries scream elegance.
Ingredients You’ll Need
Seriously, just three:
- 1 pint of fresh strawberries, washed and dried
- 1 cup semisweet or dark chocolate chips
- 1 tsp coconut oil or unsalted butter (helps with smooth melting)
Optional for flair:
- Crushed nuts, sprinkles, or a drizzle of white chocolate for decoration
Pro tip: Make sure strawberries are completely dry. Any water will make the chocolate seize and ruin that glossy finish.
Step-by-Step Instructions
- Prep your workspace
Line a baking sheet with parchment paper and have your strawberries ready. Dry them completely with a paper towel. - Melt the chocolate
Combine chocolate chips and coconut oil in a microwave-safe bowl. Heat in 20-second intervals, stirring in between, until smooth. You can also melt them over a double boiler if you prefer. - Dip the strawberries
Hold each strawberry by the stem and dip it into the melted chocolate, swirling to coat evenly. Shake off any excess chocolate. - Optional toppings
Before the chocolate sets, sprinkle with crushed nuts, coconut flakes, or drizzle with white chocolate. Make it look fancy without effort. - Let them set
Place the dipped strawberries on the parchment-lined baking sheet and refrigerate for at least 15–20 minutes, until the chocolate is firm. - Serve and enjoy
Arrange them on a plate or in a small basket. They’re ready to impress.
How to Serve
- Party platter: Mix with other berries and a few mint leaves for a fresh, colorful look.
- Dessert plate: Pair with a scoop of vanilla ice cream or a drizzle of caramel.
- Gift idea: Arrange in a small box or mason jar, tied with a ribbon—instant thoughtful gift.
Nutrition Facts (Approximate per strawberry)
- Calories: 50
- Fat: 3 g
- Saturated Fat: 2 g
- Carbohydrates: 6 g
- Sugar: 5 g
- Protein: 0.5 g
Light enough to feel indulgent without totally wrecking your diet.
Common Mistakes to Avoid
- Dipping wet strawberries: Chocolate hates water—dry them completely.
- Overheating the chocolate: It can burn quickly; use gentle heat or short microwave bursts.
- Crowding the strawberries: Give each one a little space on the tray, or they’ll stick together.
- Skipping the chill: Don’t rush—letting them set properly keeps the chocolate firm.
Alternatives & Substitutions
- Chocolate type: Use milk chocolate or white chocolate if you prefer something sweeter.
- Vegan option: Stick with dairy-free chocolate chips and coconut oil.
- Decorations: Cocoa powder, edible glitter, or crushed freeze-dried fruit can add flair.
FYI, IMO, the simplest approach—just chocolate and strawberries—lets the flavor shine, but it’s fun to experiment.
Final Thoughts
Making 3-ingredient chocolate covered strawberries is basically cheating at fancy desserts—but it works every time.
Quick, simple, and impressive, this recipe is perfect for when you want to treat yourself or wow guests without turning your kitchen into a disaster zone.
So go ahead, dip, drizzle, and devour.
You’ll feel fancy without trying—because sometimes, that’s all the effort life should require.
FAQ (Frequently Asked Questions)
Can I use frozen strawberries?
Technically yes, but thaw them and pat them dry thoroughly. Water is the enemy of smooth chocolate.
How long do they last?
Best eaten within 1–2 days. Refrigeration keeps them fresh, but strawberries release moisture over time.
Can I make them ahead?
Yes, but store them in a single layer in the fridge to avoid sticking.
Can I add flavors to the chocolate?
Absolutely! Vanilla extract, a pinch of cinnamon, or a dash of espresso powder works wonders.
What if the chocolate hardens unevenly?
This usually happens if the strawberries weren’t dry or if the chocolate cooled too quickly. Re-melt gently and try again.
Can I use dark chocolate instead of semi-sweet?
Yes! Dark chocolate pairs beautifully with sweet strawberries.
Is there a vegan option?
Yep! Use dairy-free chocolate chips and coconut oil.
