Salted Chocolate Covered Strawberries
Salted Chocolate Covered Strawberries
If you want the easiest but most luxurious dessert on the planet, this is it. Fresh juicy strawberries dipped in smooth Ghirardelli chocolate and topped with flaky Maldon salt—simple, gorgeous, and honestly way better (and cheaper!) than buying them pre-made.
Mix it up with different chocolates, drizzles, or toppings like nuts and crushed candies. This is peak Valentine’s Day energy, but they’re also incredible year-round.
About This Recipe
These chocolate covered strawberries take less than 10 minutes to make and taste like a classy treat. They’re salty, sweet, glossy, and look stunning with almost no effort. Great for holidays, date nights, dessert platters, gifting, or just treating yourself.
Why You’ll Love It
Only 3 ingredients (plus salt)
Zero baking required
Look fancy but are foolproof
Way cheaper than buying them
Customizable with chocolate types + toppings
Perfect for Valentine’s Day or entertaining
Ingredients You’ll Need
Fresh strawberries (washed + completely dry)
Dark, milk, or white chocolate (high-quality recommended)
Coconut oil
Maldon sea salt flakes
How to Make Them
Melt chocolate with coconut oil until silky smooth. Dip the completely dried strawberries into the warm chocolate, let excess drip off, place on parchment, and sprinkle each one immediately with Maldon salt. Let the chocolate set at room temperature or chill briefly to speed things up. Enjoy the same day for the best texture.
Tips for Success
Strawberries must be 100% dry. Any moisture ruins melted chocolate.
Use good-quality chocolate — it melts smoother and tastes richer.
Add the salt right away or it won’t stick.
Room temperature setting is best to avoid condensation.
Hold by the leaves for the best dipping leverage.
For super shiny chocolate:
Melt gently
Don’t overheat
Stir at the end rather than microwaving again
Frequently Asked Questions
Can I use white chocolate?
Yes—white chocolate is amazing with salt and strawberries.
Why add coconut oil?
It keeps the chocolate smooth, glossy, and easier to dip.
How long do they last?
Best the same day, but they can be refrigerated for 24–48 hours.
Can I make them without salt?
Yep! But the salt elevates the chocolate and fruit SO much.
How do I avoid condensation?
Make sure strawberries are bone-dry and avoid long refrigeration.
What to Serve With These
Vanilla bean ice cream
Chocolate mousse
Whipped cream
Fresh fruit platters
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Salted Chocolate Covered Strawberries
Ingredients
- 1 pint fresh strawberries, washed and thoroughly dried
- 8-10 ounces of high-quality dark or milk chocolate (chips or bar, chopped)
- 1 1/2 teaspoons coconut oil
- Maldon Sea Salt flakes
Instructions
- Ensure strawberries are completely dry as any water can cause the chocolate to seize.
- Place the chopped chocolate and coconut oil in a microwave-safe bowl. Microwave on medium power (50%) for 30 seconds at a time, stirring after each interval. Continue this process until the chocolate is mostly melted, then stir until completely smooth. Be very careful not to overheat, as chocolate can burn easily. You can also use a double broiler method instead of microwave.
- Line a baking sheet with parchment paper.
- Hold a strawberry by the hull or leaves or use a sandwich pick and dip it into the melted chocolate, swirling to coat about three-quarters of the berry.
- Let any excess chocolate drip back into the bowl before placing the strawberry on the parchment paper.
- While the chocolate is still wet, sprinkle a tiny pinch of Maldon salt over each strawberry. The salt will stick to the chocolate. You'll want to do this after each strawberry is dipped, if you wait too long to sprinkle the salt, it might not stick.
- Allow the strawberries to set at room temperature for about 30 minutes or until the chocolate hardens. If you’re in a hurry, you can pop them in the refrigerator for about 15 minutes, but be aware that condensation might form if not properly dried before chilling.
- These are best enjoyed the same day they are made but can be refrigerated for a day or two. If refrigerated, bring them to room temperature before serving for optimal flavor.
