8 Best Valentine Chocolate Covered Strawberries That’ll Make Your Date Say Wow

Valentine’s Day is coming and honestly, chocolate covered strawberries are the move. They look fancy but they’re ridiculously easy to make.

I’m talking easier than ordering takeout. You can whip up a gorgeous platter in like 30 minutes and everyone will think you spent hours.

I’ve been making these for years and they never fail to impress. The secret is good chocolate and dry strawberries. That’s literally it. Let’s make some magic happen.

White Chocolate Drizzle with Peppermint Sprinkles

Ingredients:

• 1 pound fresh strawberries
• 12 oz white chocolate chips (divided into 8 oz and 4 oz)
• 2 tablespoons crushed peppermint candies or red and white festive sprinkles
• 1 teaspoon coconut oil (optional)

Instructions:

Step 1: Wash and dry your strawberries completely and thoroughly. Set them on a thick kitchen towel and let them air dry for 10 to 15 minutes while you prep everything else. I usually do this step first thing so they have plenty of time to dry while I’m getting my chocolate ready and crushing peppermint.

Step 2: Melt 8 oz of the white chocolate for dipping, saving the remaining 4 oz for drizzling later. Use your microwave at 30 second intervals, stirring well each time. White chocolate can seize really easily so go slow and be patient. Dip each strawberry about three quarters of the way up and place them carefully on a parchment lined baking sheet. Space them out so you have room to drizzle later.

Step 3: While the chocolate coating is still wet and sticky, sprinkle crushed peppermint or your festive red and white sprinkles generously on top. The sparkle factor here is unreal. So pretty and festive. Don’t be shy with the sprinkles. You want good coverage because that’s what makes these pop visually. If you’re using peppermint candies, crush them in a bag with a rolling pin until they’re in small pieces.

Step 4: Let the dipped strawberries set in the fridge for about 10 minutes until the chocolate is firm. Pause here and clean out your chocolate bowl. Now melt the remaining 4 oz of white chocolate for drizzling. You want it slightly thinner than dipping consistency, so add a tiny bit of coconut oil if needed.

Step 5: Use a fork, a spoon, or a piping bag with a small tip to drizzle thin zigzag lines of white chocolate over the strawberries. Hold the utensil about 6 inches above the strawberries and move quickly back and forth. Looks messy right now, trust the process. The drizzle doesn’t have to be perfect. Actually, imperfect looks more artisan and homemade in a good way.

Step 6: Pop them back in the fridge for another 5 to 10 minutes to set the drizzle completely. Literally the most elegant looking strawberry and it took you maybe 25 minutes total. These would cost like $3 each at a chocolate shop and you just made a whole pound. The peppermint adds such a nice refreshing contrast to the sweet white chocolate.

Dark Chocolate with White Drizzle & Heart Sprinkles

Ingredients:

• 1 pound fresh strawberries
• 8 oz dark chocolate chips (60% to 70% cacao)
• 3 oz white chocolate chips
• 2 tablespoons Valentine heart sprinkles
• 1 teaspoon coconut oil (divided)

Instructions:

Step 1: Clean and dry those berries like your Valentine’s Day depends on it, because honestly it kind of does. I know I keep saying it but it matters so much. One wet strawberry will make the chocolate bead up and slide right off, and then you’ll have a sad naked strawberry sitting in a puddle of chocolate. Pat each berry dry and let them rest on paper towels while you get organized.

Step 2: Melt the dark chocolate very slowly and carefully. Dark chocolate can seize up faster than milk or white chocolate because it has less fat and sugar, so go easy with the heat. Microwave for 20 to 30 seconds at a time, stirring really well between intervals. Keep the heat low and stir constantly. The chocolate should be smooth and glossy, not thick or grainy.

Step 3: Dip each strawberry in the dark chocolate, covering about two thirds of the berry. The dark chocolate creates such a beautiful sophisticated look. Place them gently on parchment paper and immediately add heart sprinkles while the chocolate is wet. Press them on very lightly so they stick. You’ll love this step because the hearts make everything instantly romantic.

Step 4: Chill the strawberries for about 10 minutes until the dark chocolate is completely firm, then melt your white chocolate in a separate clean bowl. Only have milk chocolate on hand? That works too for the drizzle. The contrast is what makes it pretty, so any lighter chocolate against the dark base looks great.

Step 5: Drizzle the white chocolate over the dark chocolate base using a spoon, fork, or squeeze bottle. Hold your tool about 4 to 6 inches above the strawberries and move in quick back and forth motions. The contrast is chef’s kiss. Seriously gorgeous. Not getting perfect lines? Nobody cares, it still looks amazing and professional. In fact, messy drizzles look more handmade and authentic.

Step 6: Return to the fridge for another 5 to 10 minutes to set the white chocolate drizzle. These are so classic and romantic looking. The combination of dark and white chocolate tastes incredible too. Dark chocolate isn’t too sweet, so if your date doesn’t love super sugary desserts, this is the one to make.

Dark Chocolate with Butterscotch Chips

Ingredients:

• 1 pound fresh strawberries
• 8 oz dark chocolate chips
• 1/2 cup butterscotch chips
• 1 teaspoon coconut oil if needed

Instructions:

Step 1: You know the drill by now. Wash, dry, wait, repeat. Make sure they’re completely dry or this won’t work and you’ll be frustrated. Set them on paper towels and maybe even gently roll them around to absorb any hidden water in the leaves. Give them a solid 10 to 15 minutes to air dry completely.

Step 2: Melt your dark chocolate in 30 second intervals, stirring thoroughly between each burst of heat. The butterscotch and dark chocolate combo is seriously underrated. Sweet and rich at the same time. The butterscotch adds this caramel note that’s unexpected and so good. My sister thought I was weird for trying this combo but now she requests them every year.

Step 3: Dip each strawberry and let the excess chocolate drip back into the bowl for a few seconds. You want a nice even coat without thick globs at the pointed end. Place each dipped strawberry on a parchment paper lined baking sheet. Space them out a bit. Okay, now the fun part that makes these special.

Step 4: Press 4 to 5 butterscotch chips onto each strawberry while the chocolate is still soft and sticky. I usually arrange them in a little cluster near the top or scattered randomly. They’ll stick as the chocolate sets and harden. I burned this once by walking away to answer the door, so stay close and finish all your strawberries before the chocolate hardens.

Step 5: Refrigerate for about 15 to 20 minutes until everything is firm. The butterscotch chips create this beautiful golden accent against the dark chocolate that looks really fancy. The flavor is amazing too. Better than store bought, I promise. The salty sweet thing happening here is perfection.

Step 6: These are great served cold or at room temperature. I actually like them best slightly chilled because the chocolate has a nice snap to it. They’ll keep in the fridge for up to two days in an airtight container. Just let them sit out for about 5 minutes before serving so they’re not ice cold.

Pink Chocolate Covered Strawberries

Ingredients:

• 1 pound fresh strawberries
• 10 oz white chocolate chips or pink candy melts
• Pink gel food coloring (if using white chocolate)
• 2 oz white chocolate for drizzle (optional)
• Valentine sprinkles (optional)

Instructions:

Step 1: Wash your strawberries and dry them thoroughly and completely. These are going to be Instagram worthy so take your time prepping them right. Pat them dry with paper towels and let them air dry on a clean kitchen towel. Any moisture will ruin the smooth pink finish. I’m talking at least 15 minutes of drying time here.

Step 2: Melt the white chocolate slowly in the microwave, stirring every 30 seconds. Once it’s completely melted and smooth, add 2 to 3 drops of pink gel food coloring. Gel works way better than liquid food coloring because it won’t seize the chocolate. Stir until you get that perfect pink shade. Want it lighter and more pastel? Add less coloring. Deeper hot pink? Add one more drop and stir well.

Step 3: Dip strawberries into the pink chocolate, covering about three quarters of each berry. Let excess drip off and place on parchment paper. The color is so Valentine’s perfect and romantic. This happens to everyone but if your first coat is streaky or shows white patches, just let it set for 5 minutes and dip again. The second coat always looks perfect.

Step 4: Let the pink chocolate set in the fridge for about 10 to 12 minutes until firm. Wondering if you can skip the drizzle step? You totally can. They’re beautiful as is. The pink coating alone is stunning and simple. But if you want extra flair, keep going to the next step.

Step 5: Melt the remaining white chocolate and drizzle it over the pink base if you want that extra fancy look. You can also add some Valentine sprinkles while the drizzle is wet. Honestly, both versions are stunning. It depends on the vibe you’re going for. Simple and elegant versus decorated and playful. Your call completely.

Step 6: Final chill for 5 minutes and you’re done. These are probably the prettiest ones on the whole list. So girly and romantic and perfect. I made these for my best friend’s Galentine’s party last year and everyone freaked out. They’re almost too pretty to eat. Almost.

White Chocolate with Rainbow Sprinkles

Ingredients:

• 1 pound fresh strawberries
• 8 oz white chocolate chips
• 3 tablespoons rainbow nonpareils or jimmies
• 1 tablespoon red or pink sprinkles
• 1 teaspoon coconut oil if needed

Instructions:

Step 1: Prep your strawberries the usual way. Wash gently, dry completely, no shortcuts here. Use paper towels to pat them dry and then let them sit out to air dry for at least 10 minutes. If the sprinkles hit wet chocolate or wet strawberries, they’ll bleed color and get musty. Not a good look. So really make sure everything is dry.

Step 2: Melt the white chocolate until it’s smooth and creamy with no lumps at all. Stir well after each 30 second interval in the microwave. Too thick and gloopy? Add half a teaspoon of coconut oil and stir it in thoroughly. This will loosen up the chocolate and make dipping so much easier. The chocolate should coat smoothly without clumping.

Step 3: Dip strawberries one at a time and immediately roll them in rainbow sprinkles or red sprinkles. You can use a shallow bowl of sprinkles and literally roll the strawberry around, or hold it over a plate and use a spoon to sprinkle them on top. The more sprinkles, the better. Don’t be shy. These should be fun and colorful and happy.

Step 4: Place each finished strawberry on parchment paper and work quickly before the chocolate sets. If you’re doing a big batch, you might need to rewarm your chocolate halfway through. Just pop it back in the microwave for 15 seconds. These are the most fun looking ones. Kids love them but honestly so do adults. They’re festive and cheerful.

Step 5: Refrigerate for about 15 minutes until the chocolate is completely set and hard. Not sure when they’re done? Look for the chocolate to lose its wet shine and turn matte. It should feel firm and cool to the touch. Usually takes about 10 to 15 minutes in the fridge, sometimes 20 if your fridge is packed and not super cold.

Step 6: These are perfect for a Valentine’s dessert table or a party. They add so much color and fun. You can mix rainbow sprinkles with red or pink ones for a Valentine’s theme, or go full rainbow for a more playful vibe. Either way they taste amazing and look professional.

Valentine’s Mix with Decorative Drizzles

Ingredients:

• 1 pound fresh strawberries
• 4 oz milk chocolate chips
• 4 oz dark chocolate chips
• 4 oz white chocolate chips
• Assorted sprinkles (red hearts, pink nonpareils, white pearl sprinkles)
• 2 oz extra chocolate for drizzling (any variety)
• Coconut oil as needed

Instructions:

Step 1: Wash and dry your strawberries really well, then divide them into three roughly equal groups. You’re making a variety platter so this keeps things organized and you won’t get confused about which berries still need dipping. Trust me on this. I used to just wing it and would forget which ones I already did. Separating them first makes the whole process smoother.

Step 2: Melt each chocolate type separately in three different microwave safe bowls. Yes, it’s extra dishes but the variety is so worth it when you see the final platter. This is my favorite part because the different chocolates smell amazing together. Stir each one until smooth. If any chocolate seems thick, add a quarter teaspoon of coconut oil to that bowl.

Step 3: Dip one third of your strawberries in milk chocolate, one third in dark chocolate, and one third in white chocolate. Let excess drip off each one before placing them on the same large parchment lined tray. I usually arrange them in three rows by chocolate type so it looks organized. This helps you see what you’re working with.

Step 4: Add different sprinkles to each chocolate type while the coatings are still wet. This is where you get creative. I like red heart sprinkles on the dark chocolate, pink nonpareils on the white chocolate, and white pearl sprinkles on the milk chocolate. But honestly mix it up however you want. There’s no wrong way to do this.

Step 5: Refrigerate the whole tray for about 10 minutes until all the chocolate is set, then melt a contrasting chocolate for drizzling. White chocolate drizzle over dark chocolate strawberries looks incredible. Dark chocolate over white is classic. Milk chocolate over everything works great too. Get creative here and have fun with it.

Step 6: Drizzle the contrasting chocolate over your strawberries in zigzag or crosshatch patterns. Use a fork, spoon, or piping bag. Move quickly and don’t overthink it. Messy drizzles look artisan and expensive. Chill for another 5 to 10 minutes. The mix of colors and textures makes this platter look professional and like something from a fancy chocolate shop. It doesn’t have to be perfect, just have fun with it. This is the showstopper option.

Red Velvet Cake Crumb Strawberries

Ingredients:

• 1 pound fresh strawberries with stems intact
• 8 oz white chocolate chips or baking bars
• 1 cup red velvet cake crumbs (from boxed cake or homemade)
• 1 teaspoon coconut oil (optional, for thinning)

Instructions:

Step 1: Wash your strawberries gently under cool water and dry them completely with paper towels. Like, really dry. Pat each one individually and then let them sit on a clean kitchen towel for about 10 minutes. Any water droplets and the chocolate won’t stick properly. I learned this the hard way my first Valentine’s Day attempt when half my strawberries slid right out of their chocolate coating. Not cute.

Step 2: Melt the white chocolate in a microwave safe bowl in 30 second bursts, stirring thoroughly between each interval. The chocolate should be smooth and glossy. Smells amazing already, right? Don’t rush this step or you’ll end up with seized chocolate that looks grainy and weird. If your chocolate seems too thick to dip easily, stir in half a teaspoon of coconut oil. This happens to me all the time with white chocolate.

Step 3: Hold each strawberry by the stem and dip it into the melted white chocolate at a slight angle, covering about three quarters of the berry but leaving some red showing at the top. Gently twist as you lift it out to let excess chocolate drip back into the bowl. Let it drip for a few seconds. This is where it gets good. The chocolate should coat evenly without big globs at the bottom.

Step 4: Immediately roll the chocolate covered portion in red velvet cake crumbs while the chocolate is still completely wet and sticky. Press very gently so the crumbs adhere but don’t squish the strawberry. You want a nice even coating. Too much chocolate dripping off? Totally normal. Just wipe the bottom gently on the edge of your bowl before rolling in crumbs.

Step 5: Place each finished strawberry on a parchment paper lined baking sheet, making sure they’re not touching each other. Pop the whole tray in the fridge and let them set for about 15 to 20 minutes until the chocolate is firm to the touch. Honestly, easiest recipe on this list and they look like they came from a fancy bakery downtown. The red velvet crumbs give such a gorgeous texture and the flavor is unreal.

Step 6: Once set, you can leave them at cool room temperature for serving or keep them refrigerated until you’re ready. These are best eaten within 24 hours because the cake crumbs can get a little soft. But trust me, they won’t last that long anyway.

Chocolate Cookie Crumb Strawberries

Ingredients:

• 1 pound fresh strawberries with stems
• 8 oz milk chocolate chips or dark chocolate chips
• 1 cup crushed chocolate sandwich cookies (Oreos work perfectly)
• 1 teaspoon vegetable oil if needed

Instructions:

Step 1: Get those strawberries clean and bone dry. Same rules apply here. Rinse them gently, pat them thoroughly with paper towels, and let them air dry for at least 10 minutes on a clean dish towel. I sometimes even use a salad spinner to get extra water off. The drier they are, the better your chocolate will stick and look smooth.

Step 2: Crush your cookies in a large ziplock bag using a rolling pin or the bottom of a heavy glass. This is my favorite part because you get to smash things. You want mostly fine crumbs but a few slightly chunky pieces add really nice texture and visual interest. Don’t overthink it. Just crush until most pieces are smaller than a pea. Pour the crumbs into a shallow bowl or plate for easy rolling.

Step 3: Melt your chocolate the same gentle way, 30 seconds at a time in the microwave, stirring between each interval. Milk chocolate is sweeter and creamier, dark chocolate is more sophisticated and less sugary. Your call here. Both work perfectly and I honestly can’t pick a favorite. Stir until completely smooth with no lumps. The chocolate should fall off your spoon in a smooth ribbon.

Step 4: Dip each strawberry into the melted chocolate, tilting the bowl slightly if needed to get good coverage. Let the excess drip back into the bowl for about 5 seconds. Quick check, is your chocolate too thick and not coating smoothly? Add a teaspoon of vegetable oil or coconut oil and stir well. This thins it out perfectly without changing the flavor.

Step 5: While the chocolate is still wet and glossy, roll the strawberry in the cookie crumbs, turning to coat evenly. These set up pretty fast so work quickly but don’t stress. If the chocolate starts to harden before you finish rolling, just dip that strawberry again. Place each one on parchment paper as you go.

Step 6: Refrigerate the finished strawberries for about 15 minutes until the chocolate is completely set and firm. I make these every Valentine’s Day because my boyfriend is obsessed with cookies and cream anything. The crunchy cookie bits against the juicy strawberry is such a good combination. Way better than plain chocolate covered strawberries if you ask me.

Final Thoughts

There you have it. Eight different ways to make Valentine’s chocolate covered strawberries that actually taste as good as they look. The best part? You can make these the night before and keep them in the fridge so you’re not stressed on Valentine’s Day. They stay fresh and delicious for about two days in an airtight container. The chocolate stays shiny and the strawberries stay juicy. Which one are you trying first? I’m putting my money on the pink ones or the cookie crumb version. Drop a comment and let me know how they turn out. You’re going to absolutely crush Valentine’s Day this year.