Strawberries W/ Chocolate Ganache Recipe

Select and prepare

Choose 18–24 large, ripe strawberries with stems intact and firm flesh. Rinse them under cool running water for about 10–20 seconds to remove dirt. Pat completely dry with paper towels — moisture prevents ganache from adhering and can cause chocolate to seize.

Trim stems

If stems are large, trim them so a small green cap remains for holding. Do not remove the cap entirely unless you plan to serve on skewers.

Optional maceration

If strawberries are slightly underripe or you want extra sweetness, toss berries gently with 1 tablespoon granulated sugar and a tiny pinch (1/8 tsp) of salt. Let sit at room temperature 10–15 minutes, then pat dry again before dipping.

Prepare chocolate

Chop 8 oz dark chocolate into small, uniform pieces and place in a heatproof bowl. Using small pieces helps ensure smooth melting.

Heat cream

Pour 1 cup heavy cream into a small saucepan and heat over medium until it just begins to simmer and small bubbles form around the edge (do not boil). Remove from heat immediately.

Combine cream and chocolate

Pour the hot cream over the chopped chocolate. Let sit undisturbed for 1–2 minutes to soften the chocolate, then gently stir from the center outward with a spatula until the mixture becomes smooth and glossy.

Finish ganache

Whisk in 1 tablespoon cold unsalted butter, 1/2 teaspoon vanilla extract, and 1 teaspoon corn syrup (if using) until fully incorporated and glossy. Taste and add a small pinch (up to 1/4 tsp) of sea salt if desired. If ganache is too thick for dipping, warm very briefly (10–15 seconds) in the microwave or over a warm water bath while stirring.

Set consistency

Allow ganache to cool for 5–10 minutes at room temperature so it thickens slightly — still pourable but coats the back of a spoon. If it becomes too thick, warm gently in short increments.

Prepare workspace

Line a baking sheet with parchment paper or a silicone mat for the dipped strawberries to rest on. Have a fork or toothpicks and an extra bowl for toppings ready.

Dip strawberries

Hold a strawberry by the stem (or skewer through the cap). Swirl it into the ganache so chocolate coats about two-thirds of the berry, lifting and letting excess drip back into the bowl. If using a fork, tap gently against the bowl edge to help excess drip off.

Optional drizzle or coating

For a two-tone look, after the first coating sets slightly, dip or drizzle with white chocolate or sprinkle with toasted nuts/cocoa/powdered sugar while ganache is still tacky so toppings adhere.

Chill to set

Place dipped strawberries on the prepared sheet and chill in the refrigerator 10–20 minutes until ganache is set. Avoid long refrigeration (>1 hour) which can cause condensation when returned to room temperature.

Serve

Let the strawberries sit at room temperature 5 minutes before serving for best texture. Optionally finish with a light dusting of cocoa powder or a few flakes of sea salt immediately before serving.

Storage

Store leftover dipped strawberries in a single layer in a shallow airtight container lined with parchment in the refrigerator for up to 24 hours. Best enjoyed the same day they are made.