Chocolate Covered Strawberry Recipe

Prepare strawberries

Rinse the strawberries under cold water and gently pat dry very thoroughly with paper towels. It is important that the berries are completely dry so the chocolate adheres and does not seize. Leave green tops on for a handle; hull only if you prefer no green.

Set up workspace

Line a baking sheet with parchment paper or a silicone mat. Arrange a small bowl for white chocolate drizzle and another for any garnish you plan to use.

Melt dark chocolate

Place the chopped dark chocolate in a heatproof bowl. Melt using a double boiler over gently simmering water, stirring frequently until smooth (about 4–6 minutes). Alternatively, microwave in 20–30 second bursts at 50% power, stirring between bursts until smooth. If chocolate is thick, stir in up to 1 teaspoon neutral oil to loosen for dipping.

Dip strawberries

Holding each strawberry by the stem, dip two-thirds of the berry into the melted dark chocolate, letting excess drip back into the bowl. Place each dipped strawberry on the prepared parchment, twisting slightly to create an even coating. Repeat with all berries.

Chill to set

Place the baking sheet in the refrigerator for 10–15 minutes, or until the dark chocolate is set to the touch.

Melt white chocolate

While the dark chocolate sets, melt the white chocolate in a small heatproof bowl using the double boiler or microwave method in 10–15 second bursts, stirring until smooth. If necessary, thin with a few drops of oil to achieve a drizzling consistency.

Drizzle white chocolate and finish

Transfer the melted white chocolate to a small piping bag or a resealable plastic bag with a tiny corner snipped. Drizzle a thin, decorative stream over the chilled dark-coated strawberries. If using garnish (salt, nuts, or sprinkles), gently sprinkle immediately after drizzling so they adhere before the chocolate fully sets. Return to refrigerator for 5–10 minutes to fully set.

Prep banana

Peel the banana and slice into 1/4-inch (6 mm) rounds. If preparing in advance, toss the slices gently with the optional 1 teaspoon lemon juice to slow browning.

Make yogurt dip

In a small bowl, combine the non-fat yogurt with the optional honey or maple syrup to taste. Stir until smooth. Taste and adjust sweetness as desired.

Assemble accompaniment

Arrange banana slices on a small plate next to the chilled chocolate-covered strawberries. Serve the yogurt in a small ramekin for dipping the banana slices or strawberries if desired.

Plate the chocolate-covered strawberries with the banana slices and yogurt dip. If using, lightly sprinkle a pinch of sea salt over some strawberries or scatter the chopped toasted nuts around the plate for texture. Serve immediately. Leftover chocolate-covered strawberries are best eaten within 24 hours stored in a single layer in the refrigerator to prevent moisture buildup.