Elegant Chocolate-Covered Strawberries (Printable)

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

# What You’ll Need:

→ Fruit

01 - 18-24 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

# How to Make It:

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 burst, until completely 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 -
  • It takes less time than brewing a pot of coffee but looks like you spent hours in a fancy kitchen.
  • You can customize each strawberry with different toppings and make them feel personal.
  • They turn any ordinary Tuesday into something worth celebrating.
02 -
  • Wet strawberries are the enemy: even a tiny bit of moisture will cause the chocolate to clump and refuse to stick.
  • Don't let the water in your double boiler touch the bottom of the bowl or the chocolate will overheat and turn grainy.
  • If your chocolate gets too thick, stir in a tiny bit of coconut oil or vegetable shortening to loosen it up.
03 -
  • Use a toothpick to nudge any air bubbles out from under the chocolate before it sets.
  • If you're making a big batch, keep the chocolate warm over the double boiler so it stays fluid and easy to dip.
  • Store them uncovered in the fridge on parchment, never in an airtight container, or they'll sweat.
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