Chocolate Dipped Strawberries White (Printable Version)

Ripe strawberries coated in dark chocolate with a smooth white chocolate drizzle for an elegant treat.

# What You'll Need:

→ Fruit

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

→ Dark Chocolate Coating

02 - 7 oz high-quality dark chocolate (at least 60% cocoa), chopped

→ White Chocolate Drizzle

03 - 2 oz white chocolate, chopped

# Directions:

01 - Line a baking sheet with parchment paper. Verify strawberries are completely dry to ensure proper chocolate adhesion.
02 - Place chopped dark chocolate in a heatproof bowl. Melt using a double boiler over simmering water or microwave in 20-second intervals, stirring frequently until completely smooth.
03 - Hold each strawberry by the stem and dip into melted dark chocolate, submerging three-quarters of the fruit. Gently shake to remove excess chocolate and place on prepared baking sheet.
04 - Transfer baking sheet to refrigerator and chill for 10–15 minutes until dark chocolate coating is completely firm to the touch.
05 - Melt white chocolate using the same double boiler or microwave method. Transfer to small piping bag or prepare for spoon drizzling.
06 - Drizzle melted white chocolate over set dark chocolate strawberries in back-and-forth motion, creating decorative patterns across the coating.
07 - Return strawberries to refrigerator for 10 additional minutes until drizzle is firm. Serve chilled or allow to reach room temperature for 5 minutes before serving.

# Expert Tips:

01 -
  • These strawberries make you look like a pastry chef with about twenty minutes of actual work
  • The dark and white chocolate combination creates that perfect fancy dessert contrast that people assume took hours to master
02 -
  • Even one drop of water getting into your melting chocolate can turn it into a grainy, seized mess that cannot be saved
  • The white chocolate drizzle needs to be added after the dark chocolate is completely set or the two colors will just swirl together into a muddy brown
03 -
  • Room temperature berries hold onto chocolate better than cold ones, so let them sit out for about 20 minutes before dipping
  • Work quickly once your chocolate is melted because it will start to thicken as it cools, making those pretty drizzles much harder to achieve

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