Chocolate-Covered Strawberries (Print Version)

Fresh strawberries dipped in luscious chocolate—a romantic treat perfect for special occasions or homemade gifts.

# What You'll Need:

→ Fruit

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

→ Chocolate

02 - 7 oz semisweet or dark chocolate, chopped

→ Optional Toppings

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

# Directions:

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 Suggestions:

01 -
  • You only need two main ingredients and about twenty minutes to create something that looks bakery-perfect.
  • The combination of juicy fruit and smooth chocolate feels indulgent without being heavy or overly sweet.
  • They work for everything from Valentines Day to a quiet Tuesday when you need something special.
02 -
  • Even a single drop of water will cause the chocolate to seize into a thick, grainy paste, so dry those berries like your dessert depends on it.
  • Dont let the water in your double boiler actually touch the bottom of the bowl, or the chocolate can overheat and separate.
  • If your chocolate gets too thick, stir in a teaspoon of coconut oil or shortening to bring it back to a smooth consistency.
03 -
  • Always bring your strawberries to room temperature before dipping so the cold fruit doesnt cause the chocolate to seize or crack.
  • Use a toothpick to gently nudge any air bubbles out of the chocolate coating for a flawless finish.
  • If youre making a big batch, keep the chocolate warm over the double boiler on the lowest heat while you work.
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