Chocolate Covered Strawberries (Printable)
Fresh strawberries coated in smooth dark chocolate with optional nuts, coconut, or drizzle toppings.
# Ingredient List:
→ Fruit
01 - 20 large fresh strawberries, washed, thoroughly dried with stems on
→ Chocolate
02 - 7 oz high-quality dark chocolate (60–70% cocoa), chopped
→ Optional Toppings
03 - 2 tbsp chopped nuts (pistachios, almonds, or hazelnuts)
04 - 2 tbsp white chocolate, melted for drizzling
05 - 2 tbsp desiccated coconut
06 - Sprinkles, to taste
# Steps:
01 - Line a baking sheet with parchment paper.
02 - Place chopped dark chocolate in a heatproof bowl and melt using a double boiler over gently simmering water, stirring until smooth. Remove from heat.
03 - Hold each strawberry by its stem and dip into the melted chocolate, swirling to coat evenly. Let excess chocolate drip off.
04 - Place the dipped strawberries onto the prepared baking sheet.
05 - While the chocolate is still wet, sprinkle or drizzle optional toppings as desired.
06 - Refrigerate the strawberries for 20 to 30 minutes until the chocolate is fully set.
07 - Serve immediately or store in an airtight container in the refrigerator for up to 24 hours.
# Expert Advice:
01 -
- They look like you spent hours in a fancy pastry kitchen, but honestly take about twenty minutes from start to finish
- The contrast of cool, juicy strawberry against rich, silky chocolate is genuinely addictive—you'll find yourself making batch after batch
- Whether you're bringing them to a dinner party or giving them as a gift, they feel special and thoughtful without requiring advanced baking skills
02 -
- Completely dry strawberries are non-negotiable. Water is chocolate's enemy, and wet berries will cause the chocolate to seize into a grainy, unusable mess. Pat them carefully and let them air dry for a few minutes if you have time.
- The double boiler method matters. Direct heat will scorch the chocolate and make it bitter and difficult to work with. Gentle, indirect heat from steam is the secret to silky, glossy results every single time.
03 -
- Choose strawberries that are ripe but still firm—soft berries will collapse under their own weight and the chocolate. Slightly underripe strawberries hold their shape better and have a pleasant tartness.
- If your chocolate starts to thicken as you work, set the bowl back over the simmering water for just 10-15 seconds to loosen it up again. A few gentle stirs and you're ready to continue.