Chocolate Dipped Strawberries Recipe

Select and wash

Choose firm, ripe strawberries about similar size (about 1 lb yields ~18–20 medium strawberries). Rinse them gently under cold running water to remove dirt. Do not soak.

Dry completely

Pat strawberries thoroughly with paper towels and let air-dry on a rack or the paper towels for 20–30 minutes. Chocolate will not adhere to wet fruit, so they must be completely dry.

Prepare workspace

Line a baking sheet with parchment paper or a silicone mat. Arrange dried strawberries nearby with stems up so you can dip without touching the resting area.

Melt chocolate (double boiler)

Set a heatproof bowl over (not touching) simmering water with an inch of water in the pan. Add 8 oz chopped or chip chocolate and 1 tsp oil. Stir frequently until smooth and fully melted, remove from heat and keep warm. Alternatively use the microwave method: microwave in 20–30 second bursts at 50% power, stirring between bursts until smooth.

Dip strawberries

Hold each strawberry by the stem or skewer, dip it two-thirds into the melted dark chocolate, then lift and let excess drip back into the bowl. Optionally, spin or tap gently on the edge of the bowl to remove extra chocolate.

Place to set

Place dipped strawberries on the prepared baking sheet leaving space between each. If adding chopped nuts or sprinkles, sprinkle them over the chocolate before it sets (do this within 30–60 seconds).

Chill briefly

Let the strawberries set at cool room temperature (about 30–60 minutes) or chill in the refrigerator for 10–20 minutes until chocolate is firm. Avoid long refrigeration if strawberries are very juicy to prevent condensation.

Melt white chocolate

Place 2 oz white chocolate and 1 tsp shortening or oil in a small microwave-safe bowl. Microwave in 15–20 second bursts at 50% power, stirring between bursts until just melted and smooth. If using a double boiler, melt over gentle heat, stirring constantly.

Drizzle

Transfer melted white chocolate to a small piping bag, zip-top bag with a corner snipped, or use a fork. Drizzle thin lines over already-set dark chocolate strawberries. Work quickly before white chocolate firms.

Set final coating

Allow the drizzle to set at room temperature or chill 5–10 minutes until firm.

Final touches

If desired, finish with a light sprinkle of sea salt on a few strawberries for contrast. Trim any excess chocolate drips from the parchment for presentation.

Serve and store

Serve within 4–6 hours for best texture. Store leftover strawberries in a single layer in a shallow container lined with parchment, loosely covered, in the refrigerator for up to 24–48 hours. Bring to near-room temperature for 10–20 minutes before serving for best flavor.