Chocolate Covered Strawberries (Printable Version)

Fresh strawberries dipped in smooth melted chocolate for an elegant romantic treat. Customize with nuts, sprinkles, or white chocolate drizzle.

# What You Need:

→ Fruit

01 - 16 large fresh strawberries, washed and thoroughly dried, stems intact

→ Chocolate

02 - 7 oz semi-sweet or dark chocolate, chopped or chocolate chips

→ Optional Decorations

03 - 1.75 oz white chocolate, chopped, for drizzling
04 - 2 tbsp finely chopped pistachios, almonds, or hazelnuts
05 - 2 tbsp sprinkles or edible glitter
06 - 2 tbsp shredded coconut

# How-To:

01 - Line a baking sheet with parchment paper. Verify strawberries are completely dry to prevent chocolate from seizing during the dipping process.
02 - Place semi-sweet or dark chocolate in a heatproof bowl. Melt gently using a double boiler or microwave in 20-second bursts, stirring frequently until completely smooth and glossy.
03 - Grasp each strawberry by the stem and submerge three-quarters into melted chocolate. Swirl gently to coat evenly, allowing excess chocolate to drip back into the bowl for a thin, professional finish.
04 - Transfer dipped strawberries to prepared baking sheet, spacing them apart to prevent touching. Allow chocolate to set at room temperature for 20 minutes or refrigerate for 10 minutes until firm.
05 - Melt white chocolate and drizzle over set strawberries using a fork or piping bag. While chocolate remains wet, sprinkle with chopped nuts, coconut, or sprinkles as desired for garnish.
06 - Serve immediately for optimal freshness. Store in a single layer within an airtight container in the refrigerator for up to 24 hours. Bring to room temperature 5 minutes before serving.

# Expert Hints:

01 -
  • The contrast between cool, juicy strawberries and silky, rich chocolate creates pure magic in every bite
  • These look impossibly impressive but come together in under 30 minutes with minimal effort
  • You can customize the toppings endlessly to match any occasion or personal preference
02 -
  • Water causes chocolate to seize and turn into an unusable grainy texture, so ensure strawberries are thoroughly dried before dipping
  • Refrigerating chocolate covered strawberries can cause condensation to form, making them slightly sticky, so room temperature storage is preferable if eating within a few hours
  • These are best enjoyed the same day they are made, as the strawberries will eventually release moisture and soften the chocolate coating
03 -
  • Let your strawberries come to room temperature before dipping, as cold fruit can cause the chocolate to harden too quickly and develop unsightly streaks
  • Hold the dipped strawberry upside down for a few seconds after dipping to let the chocolate settle evenly and prevent pooling at the bottom
  • If your chocolate thickens while working, add a tiny drop of coconut oil or vegetable oil to smooth it out again

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