Chocolate Dipped Strawberries Delight (Printable Version)

Ripe strawberries coated in dark chocolate, enhanced by a delicate white chocolate drizzle.

# What You Need:

→ Fruit

01 - 20 large fresh strawberries, washed and thoroughly dried, stems left on

→ Dark Chocolate Coating

02 - 7 oz high-quality dark chocolate (at least 60% cocoa), chopped

→ White Chocolate Drizzle

03 - 2 oz white chocolate, chopped

# How-To:

01 - Line a baking sheet with parchment paper. Ensure strawberries are completely dry to help chocolate adhere properly.
02 - In a heatproof bowl, melt the dark chocolate over a pot of simmering water using a double boiler method, or microwave in 20-second intervals, stirring until smooth and fully melted.
03 - Holding each strawberry by the stem, dip into the melted dark chocolate, allowing any excess to drip off. Place each dipped strawberry on the prepared baking sheet.
04 - Transfer the baking sheet to the refrigerator and chill for 10–15 minutes until the dark chocolate coating is completely set.
05 - Melt the white chocolate using the same double boiler or microwave method, stirring until smooth and fully melted.
06 - Pour the melted white chocolate into a small piping bag or use a spoon to drizzle over the set dark chocolate strawberries in a decorative pattern.
07 - Return the strawberries to the refrigerator for another 10 minutes until the white chocolate drizzle is firm. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • These come together in under 30 minutes but look like you spent hours at a fancy chocolate shop
  • The contrast between bittersweet dark chocolate and creamy white drizzle hits every note your tastebuds crave
02 -
  • I learned the hard way that even a single drop of water in melted chocolate turns it into a grainy, unusable mess
  • The strawberries must be completely at room temperature before dipping or condensation will form under the chocolate
03 -
  • A chopstick makes the perfect holder for dipping if the stems are too fragile
  • Let the white chocolate cool slightly before drizzling so it holds its shape better

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