Elegant Chocolate-Covered Strawberries (Printable)

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

# What You'll Need:

→ Fruit

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

→ Chocolate

02 - 7 ounces 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, 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 - 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 all afternoon in the kitchen.
  • There's no baking involved, which means no oven timing anxiety or burnt edges to hide.
  • You can customize each berry with different toppings and make them uniquely yours.
  • They're naturally gluten-free and vegetarian, so almost everyone at the table can enjoy them.
02 -
  • Wet strawberries will cause the chocolate to seize into a thick, unusable paste—dry them thoroughly and don't skip this step.
  • Overheating chocolate makes it grainy and dull, so melt it gently and remove it from heat as soon as it's smooth.
  • These are best eaten within 24 hours because strawberries release moisture over time and can make the chocolate weep.
03 -
  • If your chocolate gets too thick, stir in a teaspoon of coconut oil or shortening to thin it out without affecting the flavor.
  • Use a toothpick to gently push each berry off your fingers and onto the parchment—it prevents fingerprints and keeps the coating smooth.
  • Make a double batch because they vanish faster than you expect, and you'll want extras for yourself.
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