Chocolate Dipped Strawberries White Drizzle (Printable)

Juicy strawberries coated in dark chocolate with white chocolate drizzle. Elegant, impressive, and ready in just 20 minutes.

# What You Need:

→ Fruit

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

→ Chocolate

02 - 7 oz dark chocolate (60–70% cocoa), chopped or in chips
03 - 1.75 oz white chocolate, chopped or in chips

→ Optional Garnishes

04 - 2 tablespoons chopped pistachios, toasted coconut, or sprinkles

# Directions:

01 - Line a baking sheet with parchment paper and ensure strawberries are completely dry
02 - Place dark chocolate in a heatproof bowl over a pot of barely simmering water using the double boiler method, stirring until smooth. Alternatively, microwave in 20-second bursts, stirring between each interval
03 - Holding each strawberry by the stem, dip into the melted dark chocolate, allowing excess to drip off. Place on the prepared baking sheet
04 - Place the tray in the refrigerator for 10 minutes until the chocolate is completely set
05 - Melt white chocolate using the same double boiler or microwave method until smooth
06 - Transfer melted white chocolate to a small piping bag or zip-top bag with the corner snipped off. Drizzle over the set chocolate-dipped strawberries in a zigzag pattern
07 - Immediately sprinkle chosen garnishes over the white drizzle before it sets, if desired
08 - Chill strawberries for another 5–10 minutes until drizzle is firm. Serve chilled or at room temperature

# Expert Tips:

01 -
  • The contrast between the juicy, slightly tart strawberries and the rich chocolate creates this perfect bite that makes people close their eyes when they taste it.
  • You can prepare these beauties in under 30 minutes with just a handful of ingredients, yet everyone will think you spent hours in the kitchen.
02 -
  • After ruining an entire batch once, I learned that even a single drop of water will cause your chocolate to seize into a grainy, unusable mess, so dry those berries completely and keep water away from your melting setup.
  • Room temperature strawberries cause less condensation when dipped, preventing that whitish bloom that sometimes appears on chocolate.
03 -
  • After years of making these, I discovered that adding a tiny bit of coconut oil (about 1 teaspoon per 200g chocolate) creates a thinner coating that sets with a perfect snap and prevents the chocolate from becoming too thick as it cools.
  • When the chocolate starts setting in your dipping bowl, place it back over the warm water for 30 seconds rather than reheating completely, which maintains the proper consistency without overheating.

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