Chocolate Dipped Easter Strawberries (Print Version)

Fresh strawberries coated with smooth chocolate and decorated with colorful sprinkles for a festive touch.

# What You Need:

→ Fruit

01 - 20 large fresh strawberries, rinsed and thoroughly dried with leaves attached

→ Chocolate

02 - 7 oz good-quality dark or milk chocolate, chopped
03 - 3.5 oz white chocolate, chopped (optional, for drizzling or decoration)

→ Decorations

04 - 4 tablespoons assorted colorful sprinkles, Easter-themed if available

# How To Make It:

01 - Line a baking sheet with parchment paper. Ensure strawberries are completely dry—any moisture will prevent chocolate from adhering properly.
02 - Place dark or milk chocolate in a heatproof bowl. Melt gently over simmering water using the double boiler method, stirring occasionally until smooth. Alternatively, microwave in 20-second intervals, stirring between bursts, until completely melted.
03 - Hold each strawberry by the leaves and dip into melted chocolate, swirling to coat almost to the top. Allow excess chocolate to drip off before transferring to the prepared baking sheet.
04 - While chocolate remains wet, sprinkle colorful sprinkles over each dipped strawberry for festive decoration.
05 - If using, melt white chocolate using the same method. Use a small spoon or piping bag to drizzle decoratively over the chocolate-dipped strawberries.
06 - Allow chocolate to set at room temperature for approximately 30 minutes, or refrigerate for 10 to 15 minutes until firm.
07 - Serve immediately or store in a single layer in an airtight container in the refrigerator for up to 24 hours.

# Expert Advice:

01 -
  • They look like you spent hours in the kitchen when you actually invested just fifteen minutes of pure joy.
  • There's something deeply satisfying about watching plain strawberries transform into jeweled treats the moment chocolate meets fruit.
02 -
  • Wet strawberries will make your chocolate seize into a grainy, unusable mess—this is the one place where skipping a step will genuinely hurt your results.
  • Room temperature setting gives you better flavor and texture than rushed refrigeration, but when you're short on time, the fridge absolutely works and nobody will know the difference.
03 -
  • Buy your chocolate from somewhere you trust—this recipe's success lives or dies on chocolate quality, so splurge a little here and taste the difference.
  • If your chocolate seizes (gets grainy and stiff), whisk in a tiny bit of coconut oil or shortening to bring it back to life, but prevention through dry berries is always better than rescue.
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