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Chocolate-Dipped Strawberries in 3 Easy Steps


So impressive. So romantic. And so very easy to make. A quick dip in chocolate—whether dark, milk or white—turns strawberries and other fruits into something to swoon over.

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Chocolate-Dipped Strawberries in 3 Easy Steps 1 Picture


  • 2 pints (36 to 40) medium-large strawberries, rinsed and thoroughly dried
  • 1/2 cups best-quality semi-sweet, milk or white chocolate chips or coarsely chopped bars
  • 2 teaspoons butter or neutral vegetable oil (such as canola)


Servings 40
Adapted from


Step 1

Set up a double boiler or place a metal bowl over a saucepan of simmering water. (Water should not touch bottom of bowl.) Add chocolate and butter and melt together, stirring frequently. When chocolate is almost melted, remove from heat and continue stirring until completely melted.

Dip lower ⅔ or ¾ of each strawberry into chocolate mixture and remove, allowing excess to drip off. If chocolate gets too stiff to use, place back over simmering water to remelt.

Place dipped berries on baking sheets lined with parchment or waxed paper. Refrigerate uncovered until chocolate is firm, 30 minutes. Store in an airtight container in refrigerator. Best if eaten within 8 hours but may be stored up to 24. Bring to room temperature before serving, if desired.

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