Elegant Chocolate-Covered Strawberries (Printable)

Fresh strawberries dipped in luscious, glossy chocolate—a timeless favorite for special occasions or thoughtful gifts.

# What You'll Need:

→ Fruit

01 - 18 to 24 fresh strawberries, rinsed and thoroughly dried, stems left intact

→ Chocolate

02 - 7 oz semisweet or dark chocolate, chopped or high-quality chocolate chips

→ 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 bursts, stirring between each interval, 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 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.

# Expert Tips:

01 -
  • They look like you spent an hour in the kitchen, but the whole process takes less time than brewing a pot of coffee.
  • You can dress them up or down depending on the occasion, and everyone always assumes you bought them from a fancy shop.
02 -
  • Strawberries must be completely dry or the chocolate will seize into a thick, grainy paste that won't coat anything.
  • Don't overheat the chocolate—once it gets too hot, it loses that smooth shine and can turn crumbly when it sets.
03 -
  • Use a shallow bowl for dipping so you can tilt it and coat the berries without wasting chocolate.
  • If your chocolate starts to thicken as it cools, rewarm it gently over the double boiler—it'll loosen right back up.
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