Quick Chocolate Covered Strawberries with Sprinkles Recipe
Quick Chocolate Covered Strawberries with Sprinkles are an elegant yet simple dessert featuring fresh strawberries dipped in luscious layers of white and dark chocolate, then adorned with colorful nonpareil sprinkles. This recipe uses a gentle melting technique with coconut oil to create smooth coatings, resulting in beautifully coated strawberries that are perfect for celebrations or a sweet treat any time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 20 chocolate covered strawberries 1x
- Category: Dessert
- Method: Dipping
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the base:
- 20 strawberries (stemmed and patted completely dry with paper towels)
For the coatings:
- 3.5 cups white chocolate chips (such as Ghirardelli baking chips)
- 3.5 cups dark chocolate chips (at least 60% cacao for better flavor balance)
- 2 teaspoons coconut oil (divided, 1 tsp per chocolate type)
For the garnish:
- Sprinkles (Wilton nonpareils preferred for a great pop of color)
Instructions
- Prepare the strawberries: Wash the strawberries under cool running water and pat them completely dry with paper towels, ensuring all moisture is removed from the stems and surfaces. Moisture prevents the chocolate from adhering and can cause it to seize. Place the dried strawberries on a clean plate or parchment paper.
- Melt white chocolate: Place the white chocolate chips and 1 teaspoon of coconut oil in a heat-safe bowl. Using a double boiler over simmering water, gently stir until the chocolate is melted and smooth. Alternatively, microwave in 30-second intervals, stirring after each, until fully melted. Coconut oil thins the chocolate for easier dipping.
- Dip strawberries in white chocolate: Holding a strawberry by the stem, dip it fully into the melted white chocolate, rotating to coat completely while keeping the stem exposed. Tap off excess chocolate and place on a parchment-lined baking sheet. Work quickly, reheating chocolate gently if it starts to set. Sprinkle nonpareils over the wet coating immediately to help them stick.
- Chill white chocolate layer: Refrigerate the baking sheet for 15-20 minutes until the white chocolate is set and firm to touch. This helps prevent mixing when adding the dark chocolate layer.
- Melt dark chocolate: While the white chocolate sets, melt dark chocolate chips with 1 teaspoon coconut oil using the same double boiler or microwave method. Take care to avoid overheating to maintain smoothness and shine.
- Dip strawberries in dark chocolate: Remove the white chocolate-coated strawberries from the fridge. Dip each by the stem into the dark chocolate, coating the lower half or two-thirds to create a layered effect. Return them to the parchment-lined baking sheet and immediately add sprinkles on the dark chocolate while wet.
- Final chilling: Refrigerate the completed strawberries for at least 20-30 minutes until fully set. Store chilled and serve within 3 days for best freshness and texture.
Notes
- Ensure strawberries are completely dry before dipping, as moisture will cause chocolate to seize and not stick properly.
- Use a double boiler for melting white chocolate to reduce risk of burning or seizing.
- Coconut oil helps achieve a smooth, thin coating without altering flavor.
- Apply sprinkles immediately after dipping while chocolate is still wet for best adhesion.
- Store finished strawberries refrigerated and consume within three days for optimal freshness.
Keywords: chocolate covered strawberries, white chocolate strawberries, dark chocolate, sprinkles, easy dessert, party dessert, Valentine's Day treat, chocolate dipping
