Introduction

Quick Chocolate Covered Strawberries with Sprinkles are a delightful and colorful treat perfect for any occasion. This easy recipe pairs creamy white and dark chocolate coatings with a fun sprinkle garnish, making a beautiful and delicious dessert that’s sure to impress.

A white bowl holds six large strawberries, each dipped halfway in a glossy dark chocolate layer that covers the bottom half of the bright red strawberries. The chocolate is thick enough to hold tiny, round, colorful sprinkles in shades of pink, blue, yellow, white, and orange, densely packed on the chocolate area. The green leaves on the top of each strawberry stand fresh and bright, contrasting with the rich colors below. The bowl is set on a light blue cloth, all placed on a white marbled surface with scattered sprinkles and a small white dish filled with more colorful round sprinkles visible in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 strawberries (stemmed and patted completely dry with paper towels)
3.5 cups white chocolate (Ghirardelli baking chips recommended)
3.5 cups dark chocolate (at least 60% cacao for better flavor balance)
2 teaspoons coconut oil (divided, 1 tsp per chocolate type)
Sprinkles (Wilton nonpareils preferred for a colorful pop)

Instructions

Step 1: Wash the strawberries under cool running water and pat them completely dry with paper towels, making sure to remove all moisture from the stems and surface. Set the dried strawberries aside on a clean plate or parchment paper.
Step 2: Place the white chocolate chips and 1 teaspoon of coconut oil in a heat-safe bowl. Melt using a double boiler over simmering water, stirring occasionally until smooth. Alternatively, microwave in 30-second intervals, stirring between each until fully melted.
Step 3: Holding a strawberry by the stem, dip it into the melted white chocolate, rotating to coat evenly while leaving the stem exposed. Tap off excess chocolate and place on a parchment-lined baking sheet. Sprinkle nonpareils immediately while the chocolate is wet.
Step 4: Refrigerate the white chocolate-coated strawberries for 15-20 minutes until the coating is firm and set.
Step 5: Melt the dark chocolate chips with 1 teaspoon of coconut oil using the same method as Step 2.
Step 6: Dip the chilled strawberries into the dark chocolate, covering the lower half or two-thirds. Place back on the parchment-lined sheet and add sprinkles to the dark chocolate while wet.
Step 7: Refrigerate the finished strawberries for at least 20-30 minutes until fully set. Keep refrigerated until ready to serve.

Tips & Variations

Make sure strawberries are completely dry before dipping to prevent chocolate from seizing.
Use high-quality chocolate for better flavor and smoother texture.
Try adding finely chopped nuts or shredded coconut as an alternative garnish.
Double boiler melting is preferable for white chocolate to avoid burning.

Storage

Store the chocolate covered strawberries in a single layer in the refrigerator, loosely covered to prevent condensation. They stay fresh and firm for up to 3 days. For reheating, allow them to come to room temperature before serving but avoid direct heat to prevent melting.

How to Serve

A white plate holds a group of large strawberries, each dipped in two types of coating: smooth dark chocolate and smooth white chocolate. Both coatings are covered fully with small, colorful round sprinkles in red, blue, yellow, green, white, and orange. The strawberries’ green leaves are fresh and stand out against the bright coatings. The plate sits on a soft blue cloth on a white marbled surface. In the background, there's a white bowl filled with more colorful sprinkles, slightly blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

Frozen strawberries are not recommended because they release moisture when thawed, which can ruin the chocolate coating and cause it to seize.

What can I use if I don’t have coconut oil?

You can substitute coconut oil with a neutral oil like vegetable or canola oil, but coconut oil adds a nice smoothness and helps the chocolate set properly.