Chocolate-Covered Strawberries (Printable Version)

Fresh strawberries dipped in luscious chocolate—a romantic treat perfect for celebrations or thoughtful gifts.

# Components:

→ Fruit

01 - 18-24 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

# Preparation steps:

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 Advice:

01 -
  • They look restaurant-quality but taste even better because your hands made them, not a pastry chef's.
  • Fresh strawberries with melted chocolate hit that perfect sweet-tart balance that makes people close their eyes and smile.
  • You can make them on a whim with three ingredients, which means spontaneous gifts and last-minute desserts are suddenly possible.
02 -
  • Wet strawberries and melted chocolate are enemies—they create a grainy, broken texture that looks nothing like what you imagined, so take the drying step seriously.
  • Store these uncovered in the refrigerator, not in a closed container, because condensation will make the chocolate sweat and turn dull; uncovered, they'll stay glossy for a full day.
03 -
  • If your chocolate cracks or looks dull after setting, it likely seized from moisture or got too hot—next time, keep your burner at barely a simmer and stir your chocolate gently, never aggressively.
  • The stems aren't just functional, they're intentional; they make these feel fancier and give you a built-in handle, so always leave them on and never cut them off.
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