Chocolate-Covered Strawberries (Printable View)

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

# What You'll Need:

→ 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

# How To Make It:

01 - Line a baking tray with parchment paper. Ensure strawberries are completely dry to prevent chocolate from seizing.
02 - Melt 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 before placing on the prepared tray.
04 - If using toppings, sprinkle them on the dipped strawberries 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 -
  • Takes less than half an hour from start to finish, yet looks like you spent all day in the kitchen.
  • Requires only two main ingredients and almost no equipment, making it accessible even on your busiest days.
  • The combination of juicy fruit and silky chocolate feels indulgent without being overly sweet or heavy.
  • Doubles as a gift that always impresses, whether for holidays, anniversaries, or just because.
02 -
  • Dry those strawberries completely, even patting them with paper towels, because moisture is the enemy of smooth chocolate.
  • Use a double boiler or low microwave power to avoid overheating, which can make chocolate thick, dull, and impossible to dip smoothly.
  • Don't cover them in the fridge or condensation will form, leaving your glossy coating streaky and wet.
03 -
  • Let your chocolate cool for a minute after melting so it thickens slightly, this gives you a thicker, more luxurious coating on each berry.
  • Dip berries at an angle and twist as you lift them out to create a natural drip line that looks professional.
  • If you're making these ahead, dip them the morning of your event so they're as fresh and glossy as possible.
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