Chocolate-Covered Strawberries (Printer-friendly)

Fresh strawberries dipped in glossy chocolate—a timeless, elegant treat for any special occasion.

# What You'll Need:

→ Fruit

01 - 18-24 fresh strawberries, rinsed and thoroughly dried, stems left intact

→ Chocolate

02 - 7 oz semisweet or dark chocolate, chopped or high-quality chocolate chips

→ Optional Toppings

03 - 2 tablespoons white chocolate, chopped for drizzling
04 - 2 tablespoons chopped nuts, shredded coconut, or sprinkles

# How To Make It:

01 - Line a baking tray with parchment paper. Ensure strawberries are completely dry to prevent chocolate from seizing.
02 - Melt the semisweet or dark chocolate in a heatproof bowl set over a pan of barely simmering water using the double boiler method, stirring until smooth. Alternatively, microwave in 20-second bursts, stirring between each, until melted.
03 - Holding each strawberry by the stem, dip it into the melted chocolate, turning to coat evenly. Allow excess chocolate to drip off.
04 - Place the dipped strawberries on the prepared tray. If using toppings, sprinkle them on before the chocolate sets.
05 - For decorative drizzle, melt the white chocolate and use a spoon or piping bag to drizzle over the dipped strawberries.
06 - Chill the tray in the refrigerator for at least 30 minutes, or until the chocolate is fully set.
07 - Serve chilled or at room temperature. Best enjoyed within 24 hours.

# Expert Tips:

01 -
  • They look absolutely stunning with almost no effort, making you seem far more skilled than the recipe actually requires.
  • You can customize them endlessly with different chocolates, drizzles, and toppings to suit any occasion or mood.
  • Theyre ready in under half an hour, yet they feel luxurious and thoughtful every single time.
02 -
  • Even the tiniest bit of water will cause your chocolate to seize into a thick, unusable paste, so dry those berries thoroughly and keep all utensils completely dry.
  • If your chocolate gets too thick while dipping, add a teaspoon of coconut oil or vegetable shortening to thin it out and restore that glossy texture.
  • Don't store these in an airtight container or condensation will form and make the chocolate weep, leave them uncovered in the fridge instead.
03 -
  • Let your strawberries come to room temperature before dipping so the cold fruit doesn't cause the chocolate to set too quickly and crack.
  • If you're making a big batch, keep your chocolate warm over the double boiler on the lowest heat so it stays fluid and easy to work with.
  • Use a toothpick to gently fix any drips or imperfections in the chocolate before it sets completely.
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