Chocolate-Covered Strawberries (Printable)

Fresh strawberries dipped in glossy chocolate—a timeless treat for special occasions or homemade gifts.

# 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

# 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 pan of barely simmering water using the double boiler method, stirring until smooth. Alternatively, microwave in 20-second intervals, stirring between each burst, until fully melted.
03 - Hold each strawberry by the stem and 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 dipped 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.
07 - Serve chilled or at room temperature. Best enjoyed within 24 hours of preparation.

# Expert Tips:

01 -
  • It looks impressive but takes less time than brewing a pot of coffee.
  • You can customize every berry with different chocolates and toppings, so no two batches ever look the same.
  • The combination of tart fruit and smooth chocolate satisfies cravings without feeling too heavy.
  • They make thoughtful last-minute gifts that people always remember.
02 -
  • Even the smallest bit of moisture will cause your chocolate to seize and turn grainy, so dry those berries like your dessert depends on it.
  • Using a double boiler instead of direct heat gives you much more control and prevents the chocolate from scorching.
  • If your chocolate seems too thick, stir in a teaspoon of coconut oil or shortening to thin it out without changing the flavor.
03 -
  • Let the strawberries come to room temperature before dipping so the chocolate doesn't crack from the temperature shock.
  • If you're making a large batch, keep the melted chocolate warm over the double boiler so it stays smooth and easy to work with.
  • Use a toothpick to gently push each berry off the parchment after chilling if it sticks, instead of pulling and risking a crack.
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