Chocolate-Covered Strawberries (Print)

Fresh strawberries dipped in luscious chocolate—a romantic treat perfect for any special occasion or thoughtful gift.

# Ingredients:

→ 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

# Instructions:

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 - Hold each strawberry by the stem and 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 over the dipped strawberries for decorative effect.
06 - Place 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.

# Pro Tips:

01 -
  • They look like you spent hours perfecting them when you really spent fifteen minutes.
  • That moment when the chocolate cracks just right as you bite down is pure satisfaction.
  • You can throw together a homemade gift that feels more personal than anything store-bought.
02 -
  • Wet strawberries ruin chocolate immediately—the chocolate will seize up and turn thick and grainy, so dry them properly even if it feels obsessive.
  • Store them uncovered in the fridge because condensation forms when you cover them, and that moisture makes the chocolate sweat and get spotty.
03 -
  • If your chocolate starts to seize (gets thick and grainy), add a tiny bit of coconut oil or shortening and stir until it smooths out again—it's a lifesaver.
  • Use a fork instead of holding the stem if you want cleaner hands, or just accept that chocolate-covered fingers are part of the experience.
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