Spring & Chocolate Covered Strawberries!

It's finally spring! Okay fine I was in Mississippi all last week where it truly was spring, and back home it's a very sad excuse for that warmth and sun. But I its do snowing anymore (OKAY just for the moment)! And that's good enough for me. 

Strawberries dipped in chocolate are usually a Valentine's Day treat, or something you admire at the Godiva store as you pick up with your free monthly truffle (we all do it right?) but never actually cave in to. Well, this Easter we made these bad boys at home, and I have to tell you that not only are they ridiculously easy, but you can meet them in 15 minutes (with fridge chilling time of course - but that's time for you to get dressed/dance to Yoncé/have a glass of white wine; whatever floats your boat).

So next time you're making something for a family holiday and want the easy way out while looking like a hardo, or want to impress your friends, or just want decadence without paying a shitload at a store, whip this up!

Serves: ~20 as one of a series of desserts (about 4 as a serious dessert)

Total Time: 1 hour (15 minutes or less hands on)


  • 2 1/2 cups semi-sweet chocolate chips (I went for Nestle)
  • 1 teaspoon coconut oil (or shortening, but why not feel great about yourself with this dessert?!)
  • 1 large pack/about 2 pounds strawberries


  1. Carefully wash each strawberry and lay on a towel to dry - try to push leaves up as you wash and set on towel to prep them as holding points for chocolate dunking!
  2. About 15  minutes later, pat down any residual strawberry dampness with paper towels. Spread one sheet of parchment paper on a large cookie sheet.
  3. In a microwave-safe bowl, pour in chocolate chips and coconut oil. Set microwave to half heat and microwave in 30-40 second intervals, stirring in between. Basically nothing will happen after the first, but there should be some melting by the third and beautiful glossy chocolate by the last. Give it another 25 seconds if not! The coconut oil will Dave the chocolate from freezing down after it sits for awhile, so this or shortening is key.
  4. With your totally dry strawberries (or they'll mess up your chocolate!), hold by the top and roll at a 45° angle in chocolate until evenly coated. Lay on parchment paper in a pretty order and repeat until all are coated, making more chocolate mixture as necessary. This is where Lindt/Godiva store stalking comes in handy, otherwise you'll have to play around with the best chocolate-dipping technique. Go do some taste testing if you need to!
  5. Place in fridge for at least 30 minutes, then serve as is or arranged on a cute serving plate. Savor your excellence!