Dark Chocolate Dipped Strawberries
Fresh, plump strawberries dipped in perfectly tempered dark chocolate that creates a satisfying snap when bitten. A simple yet elegant treat that balances natural fruity sweetness with rich, complex chocolate notes.
Ingredients
- 1 pound fresh strawberries approximately 12-15 large berries
- 8 ounces high-quality dark chocolate 60-70% cacao, chopped
- 1 tablespoon coconut oil or vegetable shortening helps create a smoother dip
- Optional toppings: finely chopped nuts shredded coconut, colored sprinkles, or sea salt
Instructions
- Prepare the strawberries by washing them gently under cool water and patting them completely dry with paper towels. Any moisture will prevent the chocolate from adhering properly.
- Line a baking sheet with parchment paper where you’ll place the dipped strawberries to set.
- Create a double boiler by filling a saucepan with about 1 inch of water and placing a heat-proof bowl on top. Make sure the bottom of the bowl doesn’t touch the water.
- Heat the water to a simmer (not a rolling boil), then add the chopped chocolate and coconut oil to the bowl.
- Melt the chocolate slowly, stirring occasionally with a spatula until completely smooth and glossy. Remove from heat once melted.
- Hold each strawberry by the leaves and dip it into the chocolate at a slight angle, rotating to coat all sides evenly, leaving a small portion of red showing at the top.
- Lift and twist the berry slightly as you remove it from the chocolate to let excess drip off.
- Add optional toppings immediately while the chocolate is still wet by gently rolling or sprinkling them over the dipped portion.
- Place each dipped strawberry on the parchment-lined baking sheet, ensuring they don’t touch each other.
- Allow strawberries to set at room temperature for 15-30 minutes, or place in the refrigerator for 5-10 minutes if you’re in a hurry.
Notes
- Choose strawberries that are firm, deep red, and have fresh green leaves attached – these handles make dipping much easier.
- Room temperature strawberries work best; cold berries can cause the chocolate to seize or set too quickly.
- For a more professional finish, temper your chocolate properly by keeping it between 88-90°F during the dipping process.
- If you don’t have a double boiler, you can carefully microwave the chocolate in 20-second intervals, stirring between each, until melted.
- These are best enjoyed the same day they’re made, as strawberries release moisture over time that can affect the chocolate coating.