Introduction
The kitchen smells like warm chocolate and peppermint; meanwhile soft holiday music hums in the background. I bite into a glossy berry and think, yes — this is what the season tastes like. These Christmas Chocolate Covered Strawberries are my go-to little celebration treat. This always takes me back to Sunday dinners. If you want a sweet companion on the dessert table, try my ultimate chocolate chip cookies for an easy pairing.
Why You’ll Love This
- Fast to make, yet festive and special.
- Kid-friendly dipping job; they love the decorating.
- Budget-smart: simple ingredients, big holiday impact.
- Make-ahead friendly for stress-free hosting.
One more thing — they look fancy, but they’re actually very forgiving.
Quick Recipe Snapshot
- Servings: about 24 strawberries
- Prep time: 15 minutes
- Cook time: 10 minutes (melting and decorating)
- Total time: 30 minutes (including chilling)
- Skill level: Easy
- Taste: sweet + chocolaty
Feel confident: melt gently, dip steadily, and the rest comes together.
Ingredients You’ll Need
- 1 pound fresh strawberries, washed and thoroughly dried
- Chef note: fully dry for glossy chocolate
- 8 ounces semi sweet chocolate chips or baking chocolate
- Chef note: good quality = smoother finish
- 4 ounces white chocolate chips
- Chef note: use for drizzling patterns
- 1 teaspoon coconut oil or vegetable oil (optional)
- Chef note: thins chocolate slightly for easier dipping
- Crushed candy canes (optional)
- Chef note: adds peppermint crunch
- Holiday sprinkles (optional)
- Chef note: press on before chocolate sets
- Edible glitter or colored sugar (optional)
- Chef note: a small pinch brightens presentation
For a quick snack board, I sometimes reference a cookie method from my favorite cookie recipe to balance textures.
How to Make It
- First, prep strawberries: wash and pat completely dry. Insert toothpicks or small skewers if you like easier dipping. Look for dry leaves and no wet spots.
- Next, melt semi-sweet chocolate with the oil in a microwave-safe bowl or double boiler. Heat in 20–30 second bursts, stirring until smooth; you should see a glossy, pourable shine.
- Then, pick a berry by the stem or skewer and dip about three-quarters into the chocolate. Shake off excess gently; the coating should cling but not drip heavily.
- Place dipped berries on a parchment-lined baking sheet. Meanwhile, small pools settle and edges of chocolate look even — that’s your cue.
- Melt the white chocolate the same way, then drizzle over the dark chocolate in festive lines, zigzags, or polka dots. Immediately sprinkle crushed candy canes, sprinkles, or glitter while the white drizzle is still wet.
- Finally, let the berries set at room temperature until firm, or refrigerate for 15–20 minutes. When done, chocolate will be matte and snap slightly if you press it.
If you want even coating tips, check a quick technique I use in my cookie guide for melting tricks.
Kitchen Tips (From My Kitchen)
- Time-saver: Use pre-washed berries and dry them in a single layer on a towel to speed prep.
- Common mistake + fix: Chocolate that looks grainy means you overheated it; cool slightly then stir until smooth.
- Simple variation: Add a pinch of cinnamon to melted chocolate for warm holiday spice.
Serving Ideas
- Serve on a festive platter as a holiday appetizer or dessert.
- Pack a few in a small box for neighbors or hostess gifts.
- Add to brunch alongside pastries and waffles for a sweet surprise.
- Garnish with extra crushed candy canes or a sprig of mint for color.
Pair with sparkling wine, coffee, or a warm cocoa — optional whipped cream looks lovely on the side.
Storing & Leftovers
- Fridge: Store in a single layer in an airtight container for 2–3 days.
- Freezer: Freeze single-layer on a tray, then transfer to a bag for up to 1 month.
- Reheat: Thaw in fridge; avoid microwave or condensation will dull the shine.
Leftover idea: chop and sprinkle over vanilla ice cream or yogurt for a festive crunch.
Christmas Chocolate Covered Strawberries
Ingredients
Method
- Wash and pat the strawberries completely dry. Insert toothpicks or small skewers if you prefer easier dipping, ensuring no wet spots remain.
- Melt semi-sweet chocolate with the oil in a microwave-safe bowl or double boiler, heating in 20–30 second bursts and stirring until smooth.
- Hold a strawberry by the stem or skewer and dip about three-quarters into the melted chocolate. Shake off excess gently.
- Place dipped strawberries on a parchment-lined baking sheet.
- Melt the white chocolate the same way, then drizzle over the dark chocolate in festive patterns. Immediately sprinkle with optional toppings while the drizzle is still wet.
- Let the strawberries set at room temperature until firm, or refrigerate for 15–20 minutes.
Notes
FAQs
Q: Can I make these ahead?
A: Yes — you can dip strawberries a few hours before serving and refrigerate; just avoid long storage to keep berries firm. For special events, I prepare within one day.
Q: Can I substitute dark chocolate?
A: Absolutely. Use dark or milk chocolate if you prefer; melt and behave the same. I sometimes use dark for a richer contrast.
Q: How do I know the chocolate is set?
A: It feels firm to the touch and no longer tacky; the surface will lose gloss and look slightly matte.
Q: Can I freeze them?
A: Yes, you can freeze for up to a month, but expect slight texture changes. For freezing tips, I follow a few techniques from my baking tips resource to protect crunch.
Final Thoughts
I always make a batch of these when friends stop by, because they’re quick, pretty, and remind me of good company. Tweak the toppings, and let the kids decorate — it becomes part of the memory. Give them a try this season; they’re simple, satisfying, and full of holiday cheer. Christmas Chocolate Covered Strawberries
Conclusion
For a ready-made option, consider ordering from Christmas Chocolate Covered Strawberries Near Me – Shari’s Berries when you need last-minute gifts. For another homemade tutorial and inspiration, see Christmas Chocolate Covered Strawberries – Vegetarian Mamma.
Leave a comment