Themes⚙
Chocolate Covered Strawberries with Holiday Sprinkles
Learn how to make chocolate covered strawberries with holiday sprinkles, a quick festive dessert perfect for Christmas parties and edible gifts.
Festive Chocolate Covered Strawberries are a celebratory confection consisting of ripe, whole strawberries coated in a glossy layer of melted chocolate—usually dark, semisweet, or milk—then accented with decorative elements such as white-chocolate drizzles, colored candy melts, sprinkles, or finely chopped nuts. The recipe emphasizes minimal cooking, relying instead on proper tempering or gentle melting of the chocolate to achieve a smooth finish and satisfying snap. Valued for their balance of fresh fruit and indulgent coating, these strawberries are commonly prepared for holidays, parties, and special occasions including Valentine’s Day, Christmas gatherings, bridal showers, and New Year’s celebrations.
Chocolate Covered Strawberries with Holiday Sprinkles
Perfect for last-minute treats, these strawberries come together in under 30 minutes with only two ingredients and a handful of optional add-ins. The method scales effortlessly, so you can whip up a dozen for an intimate date night or churn out trays for a crowd without fuss.
Prep Time
25 minutes
25 minutes
Cook Time
2 minutes
2 minutes
Total Time
42 minutes
42 minutes
Ingredients
Fresh strawberries, rinsed and thoroughly dried – 1 lb (about 20 medium berries)
- Semisweet or dark chocolate chips (or finely chopped bar chocolate) – 1 cup / 6 oz
- White chocolate chips (for contrasting drizzle or coating) – ½ cup / 3 oz (optional but festive)
- Refined coconut oil or vegetable shortening – 1 tsp (to thin chocolate, optional)
- Holiday-themed sprinkles (red, green, gold, silver mix) – about ½ cup, plus extra if needed
- Crushed peppermint candy canes – ¼ cup (optional garnish)
- Finely chopped toasted nuts (e.g., pistachios or almonds) – ¼ cup (optional garnish)
- Sweetened shredded coconut – ¼ cup (optional garnish)
Method
Gather fresh strawberries, good-quality melting chocolate or chocolate chips, coconut oil if desired, and assorted holiday sprinkles
- Rinse the strawberries under cool running water
- Pat the strawberries completely dry with paper towels
- Let the strawberries air-dry for at least 10 minutes to eliminate any remaining moisture
- Line a baking sheet with parchment paper or a silicone baking mat
- Place the chocolate in a microwave-safe bowl
- Microwave the chocolate in 20-second bursts, stirring after each burst, until it is melted and smooth
- Stir a small spoonful of coconut oil into the melted chocolate if you prefer a thinner, shinier coating
- Hold a strawberry by the green stem or insert a toothpick into the top for a secure grip
- Dip the strawberry into the melted chocolate, turning to coat it evenly up to the leaves
- Lift and gently shake off excess chocolate, then lightly scrape the bottom against the rim of the bowl
- Immediately sprinkle holiday sprinkles over the wet chocolate or roll the berry in a shallow dish of sprinkles
- Place the coated strawberry on the prepared baking sheet
- Repeat the dipping and decorating process with the remaining strawberries
- Chill the baking sheet in the refrigerator for about 15 minutes, or until the chocolate has set
- Serve the chocolate-covered strawberries at room temperature or store them in an airtight container in the refrigerator for up to two days
Nutrition (whole recipe)
Calories
2180 kcal Protein
24 g Fat
105 g Carbs
309 g Fiber
23 g Sugar
262 g
2180 kcal Protein
24 g Fat
105 g Carbs
309 g Fiber
23 g Sugar
262 g
Notes
Pat the strawberries bone-dry and dip them at room temperature—any moisture or fridge-chill will make the chocolate seize or bloom. For a flavor twist, stir ½ tsp orange or espresso extract into the melted chocolate, then finish with a pinch of flaky sea salt for a clean, grown-up snap.
why this recipe
These chocolate covered strawberries elevate an already seductive classic into a show-stopping treat, balancing the bright juiciness of peak-season berries with a glossy, perfectly tempered chocolate shell that snaps delicately at first bite. The simple method guarantees professional-looking results—no special equipment required—while the customizable finish of drizzles, crushed nuts or festive sprinkles lets you tailor every batch to the occasion, whether it’s a holiday gathering or an intimate dessert for two. Quick to assemble yet undeniably elegant, this recipe turns everyday ingredients into a memorable experience, proving that the most impressive sweets don’t need to be complicated.
FAQs
FAQ acf
Frequently Asked Questions
How far in advance can I make these chocolate-covered strawberries, and what’s the best way to store them so they stay fresh and glossy?
For peak appearance, dip the strawberries no more than 12–24 hours before serving (they’ll keep up to 48 hours, but the fruit may start weeping and the chocolate can dull). After the coating sets, place the berries in a single layer on a parchment-lined airtight container with a paper towel underneath, refrigerate, and let them sit at room temperature for 10–15 minutes before serving so condensation disappears and the shell stays smooth and glossy.
Can I use frozen strawberries instead of fresh ones, and how will that affect the final result?
Frozen strawberries aren’t recommended because they release excess moisture as they thaw, making their surface too wet for chocolate to adhere; the coating will slide off, spot, or bloom, and the berries themselves turn soft and watery instead of firm and juicy. For a crisp shell and clean snap, stick with fresh, thoroughly dried strawberries.
Q3: How can I keep the melted chocolate smooth and lump-free if I don’t have a microwave and need to melt it on the stovetop?
Set up a makeshift double boiler by nesting a heat-safe bowl over a pot with 1–2 inches of barely simmering water (the bowl should not touch the water). Add the chopped chocolate and stir constantly with a dry silicone spatula until 75 % melted, then remove the bowl from the pot and keep stirring off the heat until completely smooth; this gentle, indirect heat prevents scorching and lumps while keeping moisture out of the chocolate.