Chocolate Dipped Strawberry Skewers (Printable Version)

Juicy strawberries coated in rich chocolate and garnished for an elegant, bite-sized treat.

# What You’ll Need:

→ Fruit

01 - 24 large fresh strawberries, hulled

→ Chocolate

02 - 7 oz dark chocolate (60–70% cocoa), chopped
03 - 1 tsp coconut oil or neutral vegetable oil

→ Garnishes (optional)

04 - 2 tbsp chopped pistachios
05 - 2 tbsp shredded coconut
06 - 2 tbsp white chocolate, melted (for drizzling)

# Step-by-Step Guide:

01 - Wash and thoroughly dry the strawberries. Hull if not already done.
02 - Thread 3 strawberries onto each skewer and set aside.
03 - Melt dark chocolate with coconut oil using a double boiler or microwave in 20-second bursts, stirring until smooth.
04 - Line a tray with parchment paper.
05 - Holding each skewer, dip strawberries partially or fully into the melted chocolate, allowing excess to drip off.
06 - Place skewers on the prepared tray and sprinkle with pistachios or shredded coconut while chocolate is still wet, if desired.
07 - Drizzle melted white chocolate over the dipped strawberries for decoration.
08 - Refrigerate skewers for 15 minutes or until chocolate is set. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • You'll feel fancy without spending hours in the kitchen or mastering any complicated techniques.
  • The contrast of cold, juicy strawberries against creamy chocolate is the kind of balance that makes people close their eyes when they take a bite.
  • They come together in less time than it takes to set the table, but guests always assume you've been planning all day.
02 -
  • Dry strawberries are absolutely non-negotiable—I once ignored this advice and watched chocolate slide off into a puddle, which was humbling and taught me to never skip that step again.
  • The oil isn't optional; chocolate alone becomes too thick and breaks instead of coating smoothly, and I discovered this the hard way when my first batch looked like it had been attacked with a chisel.
  • Work quickly when dipping because melted chocolate sets faster than you'd expect, so have your parchment and toppings lined up before you start.
03 -
  • If your chocolate begins to thicken while you're dipping, warm it gently for 10 seconds in the microwave rather than adding more oil, which can make it grainy and separate.
  • Use wooden or bamboo skewers rather than plastic because they're sturdier and feel more substantial—and always soak them in water for 30 minutes first to prevent burning if you ever decide to grill them.
  • White chocolate sets faster and looks stunning as a drizzle, but work quickly because it hardens almost instantly once cooled.
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