Chocolate-Covered Strawberries (Printer view)

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

# 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

# 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 -
  • They look impressively fancy but require almost no skill, just a little patience and smooth melted chocolate.
  • You can customize them endlessly with drizzles, nuts, or sprinkles to match any occasion or mood.
  • They taste infinitely better than store-bought versions and cost a fraction of the price.
  • The combination of sweet chocolate and tart strawberry is one of those flavor pairings that never gets old.
02 -
  • Even a tiny bit of water will ruin your chocolate, so dry those strawberries completely and make sure no steam gets into your melting bowl.
  • Don't refrigerate them for too long or condensation will form on the chocolate and make it look dull and streaky.
  • Use them within 24 hours because strawberries release moisture over time and the chocolate can start to weep and lose its shine.
03 -
  • If your chocolate gets too thick while dipping, stir in a teaspoon of coconut oil or shortening to thin it out and bring back the shine.
  • For perfectly smooth chocolate, avoid overheating—once it's melted, remove it from the heat immediately and let residual warmth finish the job.
  • Use a toothpick to gently nudge any drips or imperfections before the chocolate sets completely.
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