Elegant Chocolate-Covered Strawberries (Print Version)

Fresh strawberries dipped in glossy chocolate—perfect for celebrations or as a delightful homemade gift.

# What You 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

# 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 intervals, stirring between each burst, 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 chocolate-coated strawberries before the chocolate sets.
05 - Melt the white chocolate and use a spoon or piping bag to drizzle over the dipped strawberries for decoration.
06 - Chill the tray in the refrigerator for at least 30 minutes, or until the chocolate is fully set.
07 - Remove from refrigerator and serve chilled or at room temperature. Best enjoyed within 24 hours of preparation.

# Expert Tips:

01 -
  • They look like something from a fancy chocolatier but cost a fraction of the price and take less than half an hour.
  • The contrast between cool, juicy fruit and snappy chocolate creates a texture that feels indulgent without being heavy.
  • You can customize them endlessly with different chocolates, drizzles, and toppings to match any occasion or mood.
  • They make people smile in a way that feels both nostalgic and sophisticated at the same time.
02 -
  • Even a single drop of water in your chocolate will cause it to seize into a thick, unusable paste, so dry those berries obsessively.
  • Using chocolate chips sometimes results in a duller finish because they contain stabilizers, so bar chocolate melts smoother and shinier.
  • Don't refrigerate them in a sealed container or condensation will form and make the chocolate weep and streak.
03 -
  • Add a tiny drop of coconut oil to your melted chocolate for an even glossier finish that stays shiny longer.
  • If you're making these in humid weather, work quickly and keep the room cool, or the chocolate may never fully set.
  • For a professional touch, let the first coat of chocolate set, then dip again for a thicker, more luxurious shell.
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