Chocolate-Covered Strawberries (Printable)

Fresh strawberries dipped in glossy chocolate—a romantic treat perfect for special occasions or 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

→ Optional Toppings

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

# Step-by-Step:

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 bakery-perfect but take less time than brewing a pot of coffee.
  • The contrast between cool fruit and snappy chocolate feels like a tiny celebration every single bite.
  • You can make them yours with drizzles, nuts, or coconut without any extra skill.
  • They turn a regular evening into something worth remembering.
02 -
  • Wet strawberries will ruin everything, the chocolate will seize and turn grainy and you'll want to start over.
  • Don't let the water in your double boiler touch the bottom of the bowl or the chocolate will overheat and turn chalky.
  • These taste best within twenty-four hours because the berries release moisture over time and the chocolate can weep.
03 -
  • Bring your strawberries to room temperature before dipping so the chocolate doesn't harden too fast and crack.
  • If your chocolate gets too thick while dipping, stir in a teaspoon of coconut oil to loosen it without changing the flavor.
  • Use a toothpick to gently fix any drips or bare spots before the chocolate sets completely.
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