Chocolate-Covered Strawberries (Printable)

Fresh strawberries dipped in luscious chocolate—perfect for special occasions or homemade 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
04 - 2 tablespoons chopped nuts, shredded coconut, or sprinkles

# How-To 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 saucepan of barely simmering water using the double boiler method, stirring until smooth. Alternatively, microwave in 20-second bursts, stirring between each, until fully 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 onto the chocolate-coated strawberries before the chocolate sets.
05 - Melt the white chocolate and use a spoon or piping bag to drizzle decoratively over the dipped strawberries.
06 - Chill the tray in the refrigerator for at least 30 minutes, or until the chocolate is fully set and firm.
07 - Serve chilled or at room temperature. Best enjoyed within 24 hours of preparation.

# Top Tips:

01 -
  • It looks impressive but takes less than half an hour from start to finish, making it perfect when you need something beautiful without the stress.
  • Youre working with just two main ingredients, so the quality really shines through and every bite feels indulgent.
  • These strawberries feel like a gift even when youre making them just for yourself on a quiet evening.
02 -
  • Even a single drop of water in your chocolate will cause it to seize into a thick, grainy mess, so dry those berries completely and keep your bowls moisture free.
  • Dont let the bowl touch the simmering water when using a double boiler or the chocolate can overheat and lose its smooth texture.
  • These are best eaten within 24 hours because the berries release moisture over time and can make the chocolate weep or soften.
03 -
  • If your chocolate gets too thick while dipping, stir in half a teaspoon of coconut oil or vegetable shortening to loosen it back up without changing the flavor.
  • Chill your berries in the fridge for about 10 minutes before dipping so the chocolate sets faster and clings more smoothly to the cold fruit.
  • Use a toothpick to gently fix any bare spots or drips on the chocolate before it sets completely.
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