Chocolate-Covered Strawberries (Print Version)

Fresh strawberries dipped in glossy chocolate—a timeless favorite for special occasions or delightful gifts.

# 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 tbsp white chocolate, chopped for drizzling
04 - 2 tbsp 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 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 - 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 Tips:

01 -
  • It feels impressively elegant but secretly takes less time than brewing a pot of coffee.
  • You can customize every berry with different toppings or drizzles to match any occasion or mood.
  • Theres something deeply satisfying about watching glossy chocolate harden into a perfect shell.
  • They taste a thousand times better than store-bought because the chocolate is richer and the berries are actually fresh.
02 -
  • Wet strawberries will cause your chocolate to clump and turn grainy instantly, so drying them thoroughly is the single most important step.
  • Dont let the bottom of your bowl touch the simmering water when using a double boiler or the chocolate can overheat and lose its gloss.
  • If your chocolate gets too thick while dipping, stir in a tiny bit of coconut oil or shortening to loosen it back up without affecting the flavor.
03 -
  • Use a toothpick to gently push berries off your fingers onto the tray so you dont leave fingerprints on the chocolate.
  • If you want a thicker coating, let the first layer set in the fridge, then dip again for a double-dipped luxurious finish.
  • Make these the day you plan to serve them—strawberries release moisture over time and can make the chocolate slip right off by day two.
Go Back