Chocolate dipped strawberries are one of those treats that look far more impressive than the effort involved in making them. With fresh strawberries, some good chocolate and a few simple decorations, you can have a beautiful dessert ready in less than half an hour.

They’re particularly lovely at Christmas when strawberries are plentiful here in New Zealand. I like using a mixture of milk or dark chocolate with a white chocolate drizzle, then adding a few festive sprinkles for colour. You can keep them as simple or as decorated as you like.

They’re also a handy option when you already have plenty of rich baking on the table. The fresh strawberries keep things a little lighter, while the chocolate still makes them feel like a proper treat.

Other Recipes You May Like

For more simple treats from the Christmas kitchen, you may also enjoy:

• Chocolate Dipped Shortbread
• Chocolate Rice Crispy Slice
• Triple Chocolate Biscuits
• Mint Slice Choc Bombs
• Chocolate Chip Cookie Log

A Simple Treat From The Sweet Season

Not every Christmas dessert needs baking, and that’s one of the reasons I included these Chocolate Dipped Strawberries in The Sweet Season – Volume One.

They’re quick enough to make when you need an extra dessert at the last minute, but still look beautiful alongside the slices, biscuits and other treats on a Christmas platter.

You can find this recipe along with the rest of the collection here: The Sweet Season – Volume One

Recipe Card

Chocolate Dipped Strawberries

Makes: Approximately 20 strawberries, depending on size
Prep Time: 10 minutes
Chill Time: 15–20 minutes
Total Time: Approximately 25–30 minutes

Ingredients

• 500g fresh strawberries
• 200g milk, dark or white chocolate, chopped
• White chocolate, for drizzling, optional
• Crushed nuts, sprinkles or desiccated coconut, optional

Method

1. Wash the strawberries and dry them very thoroughly. Line a tray with baking paper.
2. Place the chocolate in a heatproof bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir until smooth. Alternatively, melt the chocolate in the microwave in short bursts, stirring between each interval.
3. Holding each strawberry by the stem, dip it into the melted chocolate, coating approximately two-thirds of the fruit. Allow any excess chocolate to drip back into the bowl.
4. Place each dipped strawberry onto the prepared tray. If you’re adding crushed nuts, coconut or sprinkles, add them while the chocolate is still wet.
5. For a contrasting drizzle, melt a little white chocolate and transfer it to a small piping bag or zip-lock bag. Snip a tiny amount from one corner and drizzle over the dipped strawberries.
6. Refrigerate for approximately 15–20 minutes, or until the chocolate has set.
7. Keep chilled until you’re ready to serve.

What to Serve With

Chocolate dipped strawberries are lovely served:

• On a Christmas dessert platter
• Alongside rocky road and shortbread
• With vanilla ice cream
• With whipped cream
• On a fresh fruit platter
• Alongside pavlova
• With coffee after dinner

They also look lovely arranged on their own platter when you want a simple dessert that still feels special.

Stacey’s Kitchen Tips

• Make sure the strawberries are completely dry. Even a small amount of water can cause problems with melted chocolate and prevent it from coating properly.
• Choose firm, fresh strawberries without bruised or overly soft areas.
• Leave the green tops attached. They make the strawberries much easier to dip and look prettier when served.
• Don’t overheat the chocolate. Melt it slowly and gently for the smoothest finish.
• Add sprinkles, nuts or coconut immediately after dipping so they stick before the chocolate sets.
• Because fresh strawberries release moisture over time, these are best made fairly close to serving.

Variations & Substitutions

• Use milk, dark or white chocolate for dipping.
• Add crushed nuts for a little crunch.
• Sprinkle with desiccated coconut.
• Change the sprinkles to suit Christmas, birthdays or other occasions.
• Drizzle with a second type of chocolate instead of adding sprinkles.
• Dip some strawberries in different chocolates to create a mixed platter.

Storage, Freezer & Make-Ahead Notes

Chocolate dipped strawberries are best eaten the day they’re made.

If you do need to prepare them ahead, keep them refrigerated and enjoy within approximately 24 hours. Over time, the strawberries naturally release moisture, which can affect the chocolate coating.

For that reason, I wouldn’t make these several days ahead.

Freezing isn’t recommended. Once thawed, the strawberries become soft and release quite a lot of moisture, so you’ll lose the lovely fresh texture that makes this recipe work.

Final Thoughts

These are probably one of the simplest recipes in The Sweet Season – Volume One, but they’re also one of the prettiest once arranged on a plate. The combination of fresh summer strawberries and chocolate doesn’t really need much else.

I particularly like them at Christmas because strawberries are in season here, and amongst all the slices, biscuits and richer desserts, it’s nice to have something fresh on the table too.

You can make them look as festive as you like with white chocolate and Christmas sprinkles or forget the decorations altogether and simply dip them in your favourite chocolate. Either way, they’re quick, uncomplicated and usually disappear rather fast.

Stacey

Chocolate Dipped Strawberries

Fresh juicy strawberries dipped in melted chocolate and finished with a white chocolate drizzle or your favourite toppings. A quick and easy no-bake treat that's perfect for Christmas entertaining.

Print Recipe

Prep Time:10 minutes mins

Chill time:15 minutes mins

Total Time:25 minutes mins

Ingredients

• 500 g fresh strawberries
• 200 g milk, dark or white chocolate chopped
• white chocolate for drizzling, optional
• crushed nuts sprinkles or desiccated coconut, optional

Instructions

• Wash the strawberries and dry them very thoroughly. Line a tray with baking paper.
• Place the chocolate in a heatproof bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir until smooth. Alternatively, melt the chocolate in the microwave in short bursts, stirring between each interval.
• Holding each strawberry by the stem, dip it into the melted chocolate, coating approximately two-thirds of the fruit. Allow any excess chocolate to drip back into the bowl.
• Place each dipped strawberry onto the prepared tray. If you’re adding crushed nuts, coconut or sprinkles, add them while the chocolate is still wet.
• For a contrasting drizzle, melt a little white chocolate and transfer it to a small piping bag or zip-lock bag. Snip a tiny amount from one corner and drizzle over the dipped strawberries.
• Refrigerate for approximately 15–20 minutes, or until the chocolate has set.
• Keep chilled until you’re ready to serve.

Notes

Notes

• Strawberries must be completely dry before dipping.
• Melt the chocolate gently for a smooth coating.
• Add decorations before the chocolate sets.

 

Variations

• Use milk, dark or white chocolate.
• Finish with crushed nuts, coconut or sprinkles.
• Drizzle with contrasting melted chocolate.

 

Storage

• Best enjoyed the day they’re made.
• Keep refrigerated until serving.
• Store for no longer than approximately 24 hours for the best quality.
• Freezing isn’t recommended.

Author: Farmers Wife Homestead