Juicy fresh strawberries coated in a deliciously rich, smooth and silky chocolate coating. Perfect for a special occasion!
It was in the 1960’s that a lady named Lorraine Lorusso, had an idea. She worked in a small gourmet store in Chicago, called the Stop n’ Shop. One day, she dipped some fresh strawberries in chocolate, allowed them to harden and sold them to customers. They were an instant success and started a craze.
The classic combination of chocolate and strawberry is still popular today and tops the list of romantic foods normally associated with Valentine’s day, candlelit dinners and wedding receptions.
Once a seasonal fruit, these days strawberries can be found in most supermarkets all year round. This works out well if you have a craving for this.
Use room-temperature strawberries, and select the ripe, firm ones (not soft and bruised).
Medium size strawberries often taste better than the very large ones.
Selecting a chocolate for chocolate dipped strawberries
You could use chocolate chips or a slab of chocolate cut into small pieces or grated. Baking chocolate is unsweetened, so you will need to add sugar (usually 1 tablespoon per ounce of chocolate).
Choose a good quality milk, dark or white chocolate – or make a few strawberries of each type.
How to make chocolate dipped strawberries
- Wash the strawberries under cold water and make sure to dry them thoroughly, or the chocolate won’t cling to the strawberries.
- Set up a bain-marie, by filling ⅓ of a small saucepan with water. As it starts simmering, place a heat-resistant bowl (I use Pyrex) to sit on the rim of the saucepan. The water should not touch the bowl and it should be just simmering. Make sure no water mixes with the chocolate.
- Use a good quality chocolate and chop into small pieces so it melts easily.
- Stir in the butter and remove from the heat. (The butter gives a smooth glossy finish to the chocolate and will help the chocolate set.)
- Set the chocolate aside to cool slightly before dipping the strawberries.
- Hold the leaves of the berries and dip and twirl in the chocolate to coat ¾ of the fruit. Then hold over the bowl and twirl again so the excess chocolate falls back into the bowl.
- Place the strawberries on the parchment paper and keep in a cool part of the kitchen so the chocolate can set. (If your kitchen is warm, chill in the fridge for 10-15 minutes.)
How to store chocolate dipped strawberries
Store in an airtight container at room temperature.
They are best eaten fresh the same day.
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Chocolate Dipped Strawberries
- 24 medium strawberries
- 1 cup chocolate, cut into small pieces dark, milk or white
- 2 teaspoons butter
- Wash the strawberries under cold water, dry well and lay them on a dry kitchen towel. Line a tray with parchment paper.
- Fill ⅓ of a small saucepan with water. Once it starts to simmer, place a pyrex glass bowl to sit on top of the pan, and pour in the chocolate pieces.
- When most of the chocolate has melted, stir in the butter and mix well. Remove from heat and set aside to cool down.
- After the chocolate has cooled, and is only slightly warm, holding each strawberry by its leaves, dip ¾ into the chocolate and twirl to fully coat it. Hold over the bowl and turn slightly so any excess drips fall into the bowl. Then place the strawberry on the parchment paper to set. Do the same with the rest of the strawberries.
- Keep in a cool part of the kitchen to set or chill in the fridge for 10-15 minutes, till the chocolate has hardened. Serve the same day.
- Use room-temperature strawberries, and select those that are ripe and firm (not soft and bruised).
- Medium size strawberries often taste better than the very large ones.
- Wash the strawberries under cold water and make sure to dry them thoroughly, or the chocolate won't cling to the strawberries.
- Use a good quality chocolate
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.
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