Chocolate Strawberries Delight (Printable View)

Juicy strawberries coated in rich dark chocolate with optional white chocolate drizzle.

# Ingredient List:

→ Fruit

01 - 20 large fresh strawberries, rinsed and thoroughly dried with stems intact

→ Chocolate Coating

02 - 7 oz high-quality dark chocolate (60–70% cocoa), chopped
03 - 1.8 oz white or milk chocolate, chopped (optional for drizzling)

# How to Prepare:

01 - Line a baking sheet with parchment paper to prevent sticking.
02 - Melt the dark chocolate in a heatproof bowl over simmering water or in a microwave using 20-second intervals, stirring until smooth.
03 - Hold each strawberry by the stem and dip into the melted dark chocolate, allowing excess to drip off.
04 - Place the dipped strawberries on the lined baking sheet for setting.
05 - If desired, melt the white or milk chocolate and drizzle decoratively over the dipped strawberries.
06 - Allow strawberries to set at room temperature for 30 minutes or refrigerate for 15 minutes until chocolate hardens.
07 - Serve immediately or store covered in the refrigerator for up to 24 hours.

# Expert Suggestions:

01 -
  • They look absolutely showstopping but take barely twenty minutes from start to finish—I promise you'll feel like a pastry chef
  • The contrast between the cool, juicy strawberry and the snappy chocolate shell is pure bliss, every single bite
  • You can dress them up a dozen different ways with drizzles, sprinkles, or nuts, so they work for any occasion
  • Even if you've never tempered chocolate or done anything fancy in the kitchen, this recipe practically does itself
02 -
  • Wet strawberries are the enemy—I learned this the hard way when my chocolate turned grainy and seized. Dry them thoroughly with paper towels right before dipping, and if you rinse them, do it ahead of time and let them air-dry completely.
  • The chocolate doesn't need to be hot to work beautifully; in fact, slightly cooled chocolate coats more smoothly and sets faster. If your melted chocolate starts to look too thin or glossy, let it sit for a minute or two before dipping.
  • Chocolate is forgiving if you know its weaknesses—water is the real enemy, not heat. As long as you keep water completely away from your chocolate and your strawberries, you're nearly impossible to mess up.
03 -
  • If your chocolate seems too thick after melting, don't add water—instead, add a tiny amount of coconut oil or a chocolate-specific thinning agent to keep it smooth without compromising the texture
  • The most important secret I've learned is that slightly imperfect chocolate dipping looks more authentic and charming than perfectly even coating; lean into the homemade quality, and it becomes your strength

Go back