Chocolate Dipped Strawberries

Chocolate covered strawberries make an easy and elegant dessert or after dinner treat to have with coffee. You can substitute white or milk chocolate for semi-sweet, or experiment with double-dipping the strawberries in different chocolates to vary the flavour and appearance. Always use ripe strawberries and be sure they're cold and dry before dipping in the chocolate.



  1. Cover a Swiss roll or any rimmed pan with baking paper or foil.
  2. Optionally place Styrofoam block in the centre, or the two halves of the grapefruit.
  3. Insert a toothpick into the stem end of each strawberry or hold the stem.
  4. Melt the chocolate.
  5. Dip the strawberry into the chocolate, coating ¾ of the lower part of the berry, being careful not to cover the stem.
  6. Scrape the side of the bowl on the way out. (Leave the green cap and some of the red berry showing for a more decorative finished product). You may have to dip the strawberries twice for a thicker chocolate coating - wait until the first coating has hardened, then dip again.
  7. Place fruit on paper-lined pan. You can spear the free end of the toothpick into the piece of Styrofoam or if you can't get hold of some, the outside of a half a grapefruit, to allow the strawberry to dry upside down.
  8. Allow coating to set.
  9. If desired, after the chocolate hardens, dip the tip in a contrasting chocolate or white chocolate may be drizzled over the dark chocolate for a fancier look.
  10. After the chocolate hardens, remove the strawberries from the toothpicks.
  11. You can also refrigerate until chocolate is set, but remove as soon as chocolate is hardened, unless the weather or room is extremely hot.
  12. Never freeze chocolate coated strawberries.

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