Mexican Hot Chocolate-Covered Strawberries combine the bold, spiced richness of traditional Mexican chocolate with the juicy sweetness of fresh strawberries. It’s a beautiful, unexpected dessert that’s both simple to make and packed with flavor. We love serving these for Valentine’s Day, DÃa de las Madres, or just as a weekend treat when you want something special but easy. This recipe brings homemade charm with authentic cinnamon and cayenne heat—just enough to warm your palate. If you’ve ever dipped strawberries in chocolate, this version will surprise and delight you.
Why You’ll Love This Mexican Recipe
- Combines classic romance with bold, traditional Mexican flavors
- Easy to make with just a few pantry staples
- A unique dessert that feels homemade and special
- Sweet, spicy, and rich—perfect for sharing or gifting
Ingredients
- 1 lb fresh strawberries, washed and dried
- 8 oz semi-sweet chocolate chips or chopped Mexican chocolate (like Abuelita or Ibarra)
- ½ tsp ground cinnamon
- â…› tsp cayenne pepper (adjust to taste)
- ½ tsp vanilla extract (optional)
- 1 tsp coconut oil or butter (for smoother texture)
- Pinch of sea salt (optional)
Substitutes:
– Use dark chocolate if you prefer richer flavor
– You can skip cayenne for a kid-friendly version
– If no Mexican chocolate is available, use semi-sweet chips + 1 tbsp unsweetened cocoa + cinnamon
How to Make It (Step-by-Step)
Step 1:
Line a baking sheet with parchment paper and make sure your strawberries are completely dry (chocolate won’t stick to moisture).
Step 2:
In a heatproof bowl, melt chocolate chips and coconut oil in the microwave in 20-second intervals, stirring between each, until smooth.
Step 3:
Stir in cinnamon, cayenne pepper, vanilla extract, and a tiny pinch of salt. Mix well to blend the spices evenly.
Step 4:
Holding strawberries by the stems, dip each one into the warm chocolate, turning to coat. Let excess chocolate drip off.
Step 5:
Place dipped strawberries onto the prepared tray. Let them set at room temperature, or refrigerate for 20–30 minutes until firm.
Helpful Tips
- Dry strawberries well before dipping—any water will cause the chocolate to seize.
- Adjust the heat by adding more or less cayenne. Start small—you can always sprinkle a little extra on top.
- For extra flair, drizzle white chocolate over the top after the first layer sets.
- Store in the fridge in a single layer (not stacked), uncovered or lightly covered, for up to 2 days.
FAQs
Q: Can I make these ahead of time?
Yes—prepare them the day before and refrigerate. Just don’t freeze them, as strawberries lose texture.
Q: What if I don’t have cayenne?
You can use a pinch of chili powder or just cinnamon for a milder flavor.
Q: Can I use frozen strawberries?
No, they release too much water when thawed and won’t hold the chocolate coating well.
What to Serve With It
Serve these strawberries with a warm cup of café de olla or homemade Mexican hot chocolate. They also pair beautifully with a scoop of vanilla ice cream or a light cinnamon whipped cream for a fuller dessert plate.
Print
Mexican Hot Chocolate-Covered Strawberries with Cinnamon & Cayenne
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 20 strawberries 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Mexican
Description
These Mexican Hot Chocolate-Covered Strawberries are rich, spicy, and sweet with the warm flavors of cinnamon and cayenne. A romantic, homemade treat that’s simple yet bold.
Ingredients
1 lb fresh strawberries, washed and dried
8 oz semi-sweet chocolate chips or chopped Mexican chocolate (like Abuelita or Ibarra)
½ tsp ground cinnamon
â…› tsp cayenne pepper (adjust to taste)
½ tsp vanilla extract (optional)
1 tsp coconut oil or butter (for smoother texture)
Pinch of sea salt (optional)
Instructions
1. Line a baking sheet with parchment paper and ensure strawberries are completely dry.
2. Melt chocolate and coconut oil in a heatproof bowl in the microwave in 20-second bursts, stirring until smooth.
3. Stir in cinnamon, cayenne, vanilla, and a small pinch of sea salt if using.
4. Dip each strawberry into the chocolate, turning to coat, and let excess drip off.
5. Place on the parchment-lined tray and let sit at room temp or chill for 20–30 minutes until set.
Notes
Adjust cayenne for your spice preference—start light.
Use dark chocolate for a more intense flavor.
Don’t skip drying the strawberries—chocolate won’t stick to moisture.
Refrigerate leftovers in a single layer up to 2 days (uncovered or lightly covered).
Nutrition
- Serving Size: 2 strawberries
- Calories: 90
- Sugar: 7g
- Sodium: 10mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
These Mexican Hot Chocolate-Covered Strawberries are the perfect blend of spice, sweetness, and homemade charm. Whether you’re making them for a special day or just treating yourself, they’re always a little bit magical.