So, let me tell you a secret: Last year, I attempted these Christmas Lights Chocolate Covered Strawberries with three noisy nephews running underfoot, a barking dog, and a half-broken microwave—and somehow, they still turned out super cute. There’s something about huddling in the kitchen on a chilly afternoon, waist-deep in strawberries and melted chocolate, pretending you’re a master chocolatier (and conveniently snacking on the wonky-looking ones) that just feels… Christmassy. Plus, everyone oohs and ahhs like you’ve reinvented dessert. My aunt once called me the Picasso of party food (she may have had some mulled wine). Anyway, if you’re after a festive treat that’s both eye-catching and hits the sweet spot, this recipe is for you.
Why I Always Make These for the Holidays
I break these out whenever I want to look fancier than I really am—usually at our family Christmas Eve bash. My family goes absolutely bonkers for them, and not just the kids; I caught Uncle Jim eating them straight from the tray (didn’t even try to hide it). They’re perfect when you’re too tired for complicated bakes; or, if I’m honest, when I want something instantly Instagrammable (because honestly, who doesn’t?). Plus, decorating them is fun, even when my lines aren’t quite straight—there’s a certain charm to slightly wonky lights, right? And on nights when the chocolate gets gloopy and I accidentally smear it across my sleeve, well, that’s just part of the tradition now.
What You’ll Need (aka, Ingredients)
- One punnet of fresh strawberries, washed and dried (I sometimes grab whatever brand’s cheapest—doesn’t matter, but they need to be dry or things get messy!)
- 225g (about 8oz) good dark or milk chocolate, chopped or use chocolate chips (My grandmother swears by Ghirardelli, but truthfully I’ve used Tesco’s store brand and no one noticed)
- 50g (1/3 cup-ish) white chocolate, for the string of lights
- Assorted mini M&Ms, Skittles, or festive candy-coated chocolate drops for the bulbs—sometimes I use Smarties, just depends what’s lurking in my cupboard
- Optional: 1 tsp coconut oil or vegetable shortening (makes the chocolate smoother, but not essential if you’re out of it)
Oh, and if you ever run out of white chocolate, once I zigzagged with regular royal icing—bit of a faff, but it does in a pinch.
Let’s Make Christmas Lights Strawberries
- Prep the berries. Give those strawberries a gentle wash and, crucially, dry them like they’re headed to a modeling gig. Any leftover water can make the chocolate seize up. I’ve definitely learned that the hard way—soggy chocolate does not say “holiday chic.”
- Melt the chocolate. Either zap it in the microwave in 30-second bursts (stir after each go) or use a makeshift double boiler (just a glass bowl over a pot of simmering water). Add coconut oil if you want extra silky chocolate, but really, it’s fine without.
- Dip and swirl. Hold each strawberry by the green bit (or poke with a skewer if you’re feeling fancy), then give it a nice dunk and spin through the melted chocolate. I usually do a few dramatic wrist flicks here. Let the excess drip off and pop the strawberry on a tray lined with baking paper. This is where I usually sneak a taste—quality control, right?
- Chill while you melt white chocolate. Into the fridge they go, just for 10–15 minutes, until the chocolate sets up. Meanwhile, melt the white chocolate in the same way (I sometimes just microwave, much easier). Pour into a zip-top baggie and snip a tiny corner, or if you have a piping bag use that. I definitely don’t always, and honestly, a corner-snipped bag works fine.
- Decorate! Pipe a squiggly white line across each chocolate-dipped berry—wobbly lines make it look more like a real strand of Christmas lights anyway. Carefully press your candy “bulbs” along the line. The more colours, the better (and if a few candies drop on the floor, well, five-second rule?).
- Pop them back in the fridge for a bit to set the decorations. Or, if your fridge is absolutely rammed like mine at Christmas, just leave them in a cool corner; they’ll be fine.
Random Notes & Real-Life Discoveries
- Don’t worry if your first few look like they belong in a toddler’s art class. They disappear so quickly, nobody will notice.
- I used to skip drying the strawberries—big mistake. Watery ones are just a mess to coat.
- The more colourful the candies, the more “twinkly” they look. That’s not science, but it feels true.
- Actually, if you use too much coconut oil, they’ll melt faster in your hands. Whoops.
If You Fancy Mixing It Up
One year I got wild and used gold and silver sprinkles for “fancy” lights. Looks fun, but honestly the candies are easier to stick on. Or you could do half the batch with white chocolate as the base, and the other half with milk or dark (the contrast is cool on a platter). I tried using dried cranberries once; they’re a bit tart for this but maybe you’d be into it?
The Gear You’ll (Probably) Need
- Baking tray covered in parchment or waxed paper (honestly, foil does in a pinch… just peel ‘em off gently)
- Microwave-safe bowl or a pot-and-bowl ‘double boiler’ setup—no swanky equipment needed. I’ve even melted chocolate with just the heat form my radiator once, but that’s a longer story.
- Zip-top bag for piping, or an actual piping bag if you’re fancy
- Fridge. Or a cold windowsill if desperate (shout out to Scottish winters for their free refrigeration)
How to Store ‘Em (If You Even Need To)
Pop the finished strawberries in a single layer in an airtight box, then keep in the fridge. They’ll technically last 2–3 days, but honestly, in my house it never lasts more than a day! The candies can get a bit sticky after 48hrs. If you need to stack them, use baking paper—unless you like the “smashed fairy lights” vibe.
How We Serve These (And a Weird Side Habit)
They look amazing on a big white platter, all jumbled. Sometimes I sneak a few onto the kids’ breakfast pancakes on Christmas morning. (Don’t judge!) One year, my cousin put them on top of a Christmas cake like little edible decorations—great for photos but, on reflection, better as a side than ON the cake. Just saying.
A Few Lessons I’ve Learned
- Don’t rush the chilling time. I tried to decorate warm strawberries once, and everything slid off. Disaster.
- Try not to make these on a really humid day—your chocolate won’t cooperate. Trust me, patience is your pal.
- Wobbly hands make interesting “light” strings. Actually, it’s part of the charm!
Some Questions I Get All the Time (Really!)
- Can I use frozen strawberries? Not a good idea—they get mushy and leak juice everywhere. Fresh is better, even if it means making a last-minute grocery run.
- What’s the best brand of chocolate for this? Honestly, I’ve used everything from Cadbury to budget supermarket stuff, and it’s all grand. I do recommend checking out this handy chocolate guide if you want to nerd out a bit.
- Do I need to temper the chocolate? You can if you want that super snappy finish, but I rarely bother unless it’s for a proper party—life’s too short. Here’s a solid primer if you’re brave: Serious Eats – How to Temper Chocolate.
- Instead of candies, can I use sprinkles? Sure. They won’t have quite the same “light bulb” look, but the taste is still brilliant.
- Does it work with white chocolate as the main coating? Yep! Looks pretty snowy, actually. Just be gentle—white chocolate scorches easily.
- How do I stop the chocolate from going clumpy? Low heat, patience, and make sure your bowls are totally dry. (And don’t ask me how I know…)
So, there you have it. Christmas Lights Chocolate Covered Strawberries—my go-to “I’m festive and fun” treat, perfect for parties or just sneaking from the fridge while nobody’s looking. Have fun, don’t stress, and if all else fails, just eat the evidence.
Ingredients
- 16 large strawberries, washed and dried
- 1 cup semisweet chocolate chips
- 2 teaspoons coconut oil or vegetable shortening
- 1/4 cup white chocolate chips
- Assorted mini M&M’s or small colorful candy-coated chocolates
- 1 tube green decorating gel or melted green candy melts
- Parchment paper
Instructions
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1Line a baking sheet with parchment paper and pat strawberries completely dry.
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2In a microwave-safe bowl, combine semisweet chocolate chips and coconut oil. Microwave in 20-second intervals, stirring until smooth.
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3Dip each strawberry into the melted chocolate, letting excess drip off, then place on the prepared baking sheet. Allow chocolate to set (about 10 minutes).
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4Melt white chocolate chips in a small bowl and transfer to a piping bag or zip-top bag. Pipe a ‘string’ across the surface of each strawberry.
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5Use green decorating gel or melted green candy to outline or enhance the string, then attach mini M&M’s spaced along the string as ‘lights’.
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6Allow decorated strawberries to set completely before serving or packaging.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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