Chocolate-Covered Strawberries (Printable)

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

# Components:

→ Fruit

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

→ Chocolate

02 - 7 ounces semisweet or dark chocolate, chopped

→ Optional Toppings

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

# Method:

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 interval, 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 before placing on the prepared tray.
04 - If using toppings, sprinkle them on the dipped strawberries before the chocolate sets.
05 - Melt the white chocolate and use a spoon or piping bag to drizzle over the dipped strawberries for decoration.
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 of preparation.

# Expert Advice:

01 -
  • They look like something from a patisserie but take barely twenty minutes to pull together, giving you that secret confidence that you could actually impress someone.
  • The contrast of cool, juicy strawberry against silky chocolate is pure pleasure—no fussing required, just dipping and waiting.
  • They work as a last-minute gift, a fancy dessert for two, or a showstopping addition to any gathering without making you feel like you've spent all day in the kitchen.
02 -
  • Dry strawberries with obsessive care—I learned this the hard way when water caused my chocolate to seize into a grainy mess that no amount of stirring could save.
  • The temperature of the water beneath your double boiler should barely simmer, not bubble aggressively, because hot chocolate becomes bitter and thin, losing that luxurious gloss you're after.
03 -
  • If your chocolate seizes or becomes thick, add a tiny spoonful of coconut oil or vegetable shortening and stir gently—it won't happen again once you've seen how fragile melted chocolate can be.
  • For a marble effect, drizzle white chocolate onto dark chocolate while both are still slightly tacky, then use a toothpick to swirl them together before they set.
Return