Mothers Day Chocolate Covered Strawberries

Mother’s Day sneaks up in a quiet way. One minute it’s just another Sunday, and the next, you’re standing there wondering how to say thank you for years of love, care, and never once missing your soccer games or science fair.

A store-bought card feels flat. Flowers are nice—but they wilt by Wednesday. So instead, you melt chocolate. You crush nuts.

You dip strawberries one by one, carefully placing little letters that spell out a word she’s heard every day of her life, but that somehow still makes her smile like it’s the first time: MOM.

This isn’t just about dessert. It’s about showing her you actually took time. That you paid attention to the details—picked the prettiest berries, chose toppings she’d actually like, and made something with your hands that didn’t come from a box or app.

These chocolate-covered strawberries aren’t complicated for the sake of it. They’re special because they look like you gave a damn.

Each one has its own little outfit—sprinkles, stripes, chopped nuts, or smooth glossy shine. And when she sees that plate, she won’t need a bite to know what you’re saying.

But she’ll take a bite anyway. And she’ll probably close her eyes and say it’s too pretty to eat, then eat three in a row. That’s the point.

Table of Contents

Mothers Day Chocolate Covered Strawberries Recipe

Ingredients

14 large fresh strawberries with stems attached, washed and completely dry
1 ½ cups high-quality semi-sweet or dark chocolate chips (tempered or melting wafers)
½ cup white chocolate chips (tempered or melting wafers)
½ cup pink candy melts
2 tsp refined coconut oil (divided)
2 tbsp finely chopped roasted peanuts or hazelnuts
2 tbsp desiccated coconut flakes
2 tbsp mini heart sprinkles (pink or red)
Alphabet candy letters (or white chocolate letters piped manually: M, O, M)
Toothpicks
Piping bags or small ziplock bags
Baking sheet lined with parchment paper

Instructions

Line a baking sheet with parchment paper and set aside. Ensure strawberries are 100% dry before dipping—any water will ruin the chocolate.
In a heatproof bowl, melt the semi-sweet chocolate chips with 1 tsp of coconut oil using a double boiler (or microwave in 20-second bursts, stirring until smooth). Transfer about ⅓ cup of the melted chocolate into a small piping bag or ziplock bag for decorating later.
One at a time, dip 3 strawberries into the melted chocolate until fully coated. Let excess drip off, then immediately press the white candy letters “M”, “O”, and “M” onto each. Place gently onto the parchment-lined tray.
Dip 2 more strawberries in the same chocolate and roll them in chopped nuts. Set aside.
Dip 2 strawberries and immediately coat them with desiccated coconut. Gently press the flakes for full coverage.
Dip another 2 strawberries, then roll or press them into mini heart-shaped sprinkles. Let set on the tray.
Take 2 more strawberries and simply dip them in the plain chocolate, then set them aside to drizzle later.
In a separate bowl, melt the pink candy melts with ½ tsp coconut oil using the same method. Dip 2 strawberries and set on parchment. Transfer the remaining pink candy melt into a small piping bag and drizzle over these and one white chocolate-covered berry for that elegant ribboned finish.
For the final 2 strawberries, melt the white chocolate with ½ tsp coconut oil. Dip 1 berry completely, set it aside, then use a piping bag to drizzle a second one with decorative lines.
Once all strawberries are dipped and decorated, chill the tray in the refrigerator for 15 minutes until the chocolate is fully set.
If piping letters instead of using pre-made candy ones, melt white chocolate, transfer to a piping bag with a fine tip, and pipe “MOM” onto wax paper. Let them firm up in the fridge before transferring to the chocolate-dipped berries.

How Far In Advance Can I Make Chocolate Covered Strawberries?

Chocolate-covered strawberries are best made fresh, but you can make them a little early if needed.

Make them 1 day ahead: They stay fresh and look beautiful if eaten within 24 hours.
Store in the fridge: Keep them on a tray lined with parchment paper and cover loosely with plastic wrap.
Don’t stack or pack tightly: This can ruin the decorations and make them leak or get mushy.

If you make them too early, the strawberries can release juice, which makes the chocolate shell soft or spotty. One day ahead is usually perfect.

How Do I Keep The Chocolate From Falling Off The Strawberries?

This happens when the strawberries are wet or too cold. Here’s how to make sure the chocolate sticks well.

Wash and dry completely: After washing, pat them dry and let them air dry for at least 30 minutes.
Use room temperature strawberries: Cold strawberries can cause condensation, which makes chocolate slide off.
Let excess chocolate drip: Hold the dipped berry for a few seconds over the bowl so the chocolate sets smoothly.

The chocolate needs a dry surface to grab onto. If it’s too slick or cold, it won’t stick.

What Kind Of Chocolate Works Best For Dipping?

You want chocolate that melts smooth and stays firm when it cools.

Use chocolate made for melting: Like baking chocolate, chocolate wafers, or chocolate chips that say “melting” or “dipping.”
Avoid chocolate with too much sugar or fillers: It might not melt well and can turn clumpy.
Add a little coconut oil: This helps it stay shiny and smooth when it cools.

Can I Use White Chocolate Or Colored Candy Melts?

Yes, both are great for dipping and decorating.

White chocolate: Use one that melts easily and doesn’t seize up. You can drizzle or dip with it.
Candy melts: These come in colors like pink and are great for holidays like Mother’s Day.
Add a bit of oil: Just a small amount of coconut oil can help make the melts smoother.

What Toppings Can I Use Besides Sprinkles And Nuts?

You can get really creative here. Just make sure the toppings are small enough to stick to the chocolate.

Crushed cookies: Like Oreos, graham crackers, or vanilla wafers.
Mini chocolate chips: For double chocolate fun.
Toasted coconut: Adds texture and a tropical flavor.
Freeze-dried berries: These are pretty and give a little crunch.
Edible glitter or gold flakes: For a fancier look.

How Do I Write Letters Like “MOM” On The Strawberries?

You have two main options depending on what you have at home.

Use store-bought candy letters: Just press them onto the chocolate before it hardens.
Pipe the letters with white chocolate: Melt some white chocolate, put it in a piping bag or sandwich bag with a tiny corner cut, and carefully draw the letters.

How Do I Transport Chocolate Covered Strawberries Without Ruining Them?

If you’re giving them as a gift, you’ll want them to look just as pretty when they arrive.

Use cupcake liners: Place each berry in its own liner so they don’t roll around or stick together.
Keep them cool: Store them in a box with an ice pack underneath if you’re taking them out.
Don’t stack: Lay them flat in a single layer to protect the decorations.

Why Is My Chocolate Not Smooth After Melting?

If your chocolate looks clumpy or dry, it’s likely overheated or had water in it.

Melt low and slow: Use a double boiler or short bursts in the microwave.
Stir often: This helps it melt evenly.
Keep water out: Even one drop can make it seize and turn grainy.
Use a bit of coconut oil: This makes the texture smoother and helps it coat the strawberries better.