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A plate of Valentine's Day Chocolate Covered Strawberries topped with colorful sprinkles sits on a light surface, with a bowl of fresh strawberries and scattered sprinkles in the background.
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Chocolate Covered Strawberries For Mother's Day (The No-Stress Recipe)

Chocolate covered strawberries for Mother's Day are a classic for a reason: they look celebration-worthy with almost zero fuss. You get juicy berries, a smooth chocolate shell, and sprinkles that make the whole tray feel extra pretty.
This is the simple, beginner-friendly version that skips anything technical and focuses on results.
Scroll down for the ingredients and step-by-step.
Prep Time5 minutes
Chill Time30 minutes
Total Time35 minutes
Course: Dessert, Snack
Servings: 8
Calories: 140kcal
Author: Chop and Cheers

Equipment

  • Wire rack or baking sheet
  • Microwave safe bowl (wide is easiest for dipping)
  • Spoon or small whisk
  • Parchment paper

Ingredients

  • 1 lb fresh ripe strawberries 454 g
  • 5 oz semi-sweet chocolate chips 142 g
  • 2 tbsp coconut oil 28 g
  • Sprinkles

Instructions

  • Line a tray with parchment paper. If you have a wire rack, set it over the tray so drips fall onto the parchment.
  • Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 20 to 30 second bursts, stirring well each time.
  • Stop when there are a few small pieces left, then stir until smooth. (Chocolate finishes melting from the heat of the bowl.)
  • Hold each strawberry by the green stem and dip into the melted chocolate. Rotate to coat evenly and keep the leaves clean.
  • Let the excess drip for a few seconds, then lightly scrape the bottom against the edge of the bowl.
  • Place dipped strawberries on the wire rack or parchment-lined tray, leaving space between each one. Add sprinkles right away, before the chocolate sets.
  • Refrigerate for at least 30 minutes, or until the chocolate is firm. Enjoy right away, or keep chilled.

Notes

Quick troubleshooting

  • Chocolate won’t stick
This is almost always moisture. Pat the strawberries dry, then let them air-dry the full 15 to 30 minutes. Make sure your bowl and spoon are completely dry. If the berries are cold and damp, they can form condensation fast. Dry again and dip once they’re dry on the surface.
  • Chocolate feels too thick
Keep stirring first, chocolate often smooths out as the last bits melt. If needed, microwave for one more short burst and stir well.
  • Strawberries are “sweating” after chilling
That’s condensation. They’ll look the prettiest when served soon after the chocolate sets. If you’re making them for a Mother’s Day brunch, chill until firm, then bring them out close to serving time.