Chocolate-Covered Strawberries (Printable)

Fresh strawberries dipped in glossy chocolate—perfect 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 oz 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:

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.
  • You can customize them endlessly with drizzles, nuts, or even a dusting of sea salt.
  • They're naturally gluten-free and can be made vegan with the right chocolate.
  • The satisfying snap of chocolate giving way to juicy strawberry never gets old.
02 -
  • Dry strawberries completely or the chocolate will turn grainy and refuse to stick, I learned this the hard way with a ruined Valentine's batch.
  • Use a double boiler or low microwave heat, chocolate burns faster than you think and there's no coming back from a scorched, bitter mess.
  • Don't refrigerate them covered or they'll sweat and lose that beautiful glossy finish.
03 -
  • Let the chocolate cool for a minute after melting so it's not scalding hot, this helps it coat more evenly and prevents the strawberries from getting mushy.
  • If the chocolate starts to thicken while you're dipping, just set the bowl back over the warm water for a few seconds to loosen it up again.
  • Use a toothpick to gently lift and reposition any strawberry that lands awkwardly on the tray, you have a short window before the chocolate sets.
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