Chocolate Strawberries Dip (Printer-Friendly)

Fresh strawberries coated in smooth dark chocolate with an optional white chocolate drizzle for a tasty finish.

# What You'll Need:

→ Fruit

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

→ 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 Make It:

01 - Line a baking sheet with parchment paper.
02 - Melt dark chocolate in a heatproof bowl over simmering water (double boiler), stirring until smooth; alternatively, microwave in 20-second bursts, stirring in between until fully melted.
03 - Hold each strawberry by the stem and dip it into the melted dark chocolate, letting excess drip off.
04 - Place dipped strawberries on the prepared baking sheet.
05 - Optionally, melt white or milk chocolate and drizzle over dipped strawberries using a spoon or piping bag.
06 - Allow strawberries to set at room temperature for 30 minutes or refrigerate for 15 minutes until the chocolate hardens.
07 - Serve immediately or store covered in the refrigerator for up to 24 hours.

# Expert Advice:

01 -
  • They look restaurant-quality but take just 20 minutes from start to finish, which means you can impress people without stress
  • That contrast between cool, crisp chocolate and warm, juicy strawberry flesh is absolutely addictive
  • They're naturally gluten-free and vegetarian, so you can share them with almost anyone
02 -
  • Water is chocolate's enemy. If your strawberries aren't completely dry or if steam gets into your chocolate bowl, the chocolate will seize and become grainy. This seems like a small detail until it happens, and then you realize it's everything
  • Don't use chocolate chips meant for baking cookies. Use chocolate meant for coating or melting—the cocoa butter content is higher, which means it flows beautifully and sets with that satisfying snap
03 -
  • If your chocolate does seize, don't throw it away. Add a tablespoon of coconut oil or cocoa butter and stir gently—it often saves it. Keep this in your back pocket as insurance against chocolate disasters
  • The difference between good and great chocolate-dipped strawberries is often in the cocoa percentage. I've found that 65–70% dark chocolate offers the perfect balance of bitterness and richness, but experiment until you find your sweet spot

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