Love-ly! Chocolate-dipped strawberries

If the sight of this special Valentine’s Day treat doesn’t make you swoon… what’s up with that?

Fresh strawberries. Dark chocolate. No cake, no mousse, no pie or pastry. Simply two elemental foods, stalwarts of the bake-o-sphere, brought together in one sublime treat.

Sure, you can buy chocolate-dipped strawberries at your nearest Godiva store. In fact, they’ll dip them “right before your eyes,” as the Godiva Web site says. But you’ll pay a pretty penny for boutique chocolate-dipped strawberries.

Why not buy a quart of fresh strawberries, about a half pound of dark chocolate, and dip them yourself – “right before your eyes”?

It’s fast and easy. It’s inexpensive. And, most important – it’s the perfect homemade Valentine’s dessert. Add a glass of champagne, and you’re most of the way to Paradise.

Are you ready to impress someone special with the ultimate elegant treat this weekend? Read on.

First, purchase fresh strawberries. At this time of year they’re expensive, but still less dear than buying individual chocolate berries at the candy store.

Try to find strawberries with pretty (rather than brown and bedraggled) stems. Wash, drain, and dry them thoroughly. Make sure they’re at room temperature.

Ready a piece of parchment paper, foil, or waxed paper large enough to hold the berries in a single layer. Place the paper on a baking sheet.

Next, select semisweet or dark chocolate. You’ll need 1 1/3 to 1 1/2 cups, 8 to 9 ounces. I prefer semisweet to bittersweet chocolate for strawberries; bittersweet is too assertive, and obliterates the berries’ delicate sweetness. Peter’s Burgundy Chunks are my chocolate of choice here.

Put the chocolate in a microwave-safe bowl, and heat it for about 1 minute, just until it looks soft and shiny.

Use a spoon to stir the chocolate until it’s melted and smooth.

Grasp a strawberry by its stem, and swirl it in the chocolate.

Be sure to coat all sides.

Lift the berry straight up, and allow any excess chocolate to drain back into the bowl.

Place on the paper or foil.

Repeat with the remaining berries, spacing them so they don’t touch.

Place the strawberries in the refrigerator very briefly, just until the chocolate is set and morphs from shiny to  satiny. This will take about 20 minutes.

Remove them from the refrigerator, and let them harden completely at room temperature.

These are best served the same day they’re made.

With champagne. And a kiss.

Please read, rate, and review our recipe for Chocolate-Dipped Strawberries.

Print just the recipe.

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


  1. Heather in Oldsmar, FL

    I made some for my son the night before Valentine’s Day. He ended up not having any for dessert, so I allowed him a couple with his breakfast that morning. We had scrambled eggs (his favorite breakfast) and we split a bagel with cream cheese. We had an extra special breakfast! I think even the juice went well with it-Dole Strawberry, Orange & Banana Juice. Mmmm… We ended up going to the State Fair that day (school was out)!! It was one of his best days! 🙂

  2. lauried

    Just made these with some lovely berries from Mexico. I used Jessica’s suggestions to add a little oil to the chocolate and to use a wide-mouth juice glass, instead of a bowl. Fantastic idea to use the glass instead of a bowl. (@Jesh–I’ll try to remember to get some styrofoam for next time.) I used Callebaut 55% chocolate which is my favorite. I’m a little late for Valentine’s Day, but I’m sure my sweethearts won’t mind!

  3. Margy

    We make tuxedo strawberries when we want to be over the top. Dip first in white chocolate, let dry, then dip in dark chocolate, tipping the berry first one way then the other to make a white V on a dark background, then pipe on a tie and buttons. A little fussy, but so cute for a wedding or really special occasion.

    Margy, I’m passing this along to MaryJane – she’ll LOVE this idea! thanks for sharing- PJH

  4. Jessica

    When I used to work at a bakery, it would drive me bonkers how manyp eople, come V-Day, were willing to pay 2-5 bucks a dang strawberry for something they could do at home for SO CHEAP! Even a bag of Tollhouse chips and some unripe strawberries from your grocery will be tasty and ready in seconds!

    I always add a tbsp or so of light flavored oil to the chocolate. It saves on worrying about dull chocolate and I leaves it shiny and a bit easier to bite. And I dunk em in a coffee cup or something narrow so I dont have to swirl it or fight to get em covered.

    Both good suggestions, Jessica – thanks! PJH

  5. Cindy leigh

    I was going to say the same thing as jm. But I use a butter cream and a star tip on a piping bag. Try a little flavoring in it too- strawberry, raspberry, almond, or lemon are all good choices.

  6. cindyholland

    If you are lucky and have a choice of berry varieties look for one called “Seascape. I get this one at my local Farmer’s Market here in Southern California and it makes fabulous dipped strawberries that everyone raves about when I bring them to an event.


Post a comment

Your email address will not be published. Required fields are marked *