Chocolate Dipped Strawberry Skewers (Printable View)

Juicy strawberries coated in rich dark chocolate, garnished with nuts or coconut for a sweet treat.

# Ingredient List:

→ 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 melted white chocolate for drizzling

# How to Make:

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 in a heatproof bowl over simmering water or microwave in short bursts, stirring until smooth.
04 - Line a tray with parchment paper.
05 - Dip each strawberry skewer partially or fully into melted chocolate, allowing excess to drip off.
06 - Place skewers on tray. While chocolate is wet, sprinkle with chopped pistachios or shredded coconut as desired.
07 - Drizzle melted white chocolate over dipped strawberries for decoration.
08 - Refrigerate skewers for 15 minutes until chocolate is firm. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • They look restaurant-worthy but require almost no culinary confidence, which is secretly the best kind of recipe.
  • Everything comes together in twenty minutes, yet they feel like you've been planning them for days.
  • You can swap chocolate types, add toppings on a whim, or customize them for dietary needs without losing the magic.
02 -
  • Wet strawberries are the number-one reason chocolate coating fails—I learned this the hard way when eight skewers looked speckled and sad until I figured out that towel-drying them properly changed everything.
  • Melted chocolate seizes instantly if even a drop of water touches it, which is why the double boiler method matters; one splash and your beautiful chocolate becomes grainy sand.
03 -
  • Strawberries at their peak ripeness taste exponentially better—they should be fragrant and slightly soft, not rock-hard or dull-looking.
  • If your chocolate seems too thick for dipping, resist adding water; a few extra drops of coconut oil keep it fluid without causing seizing.
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