Make perfectly-perfect chocolate-dipped strawberries with this easy dipping trick! It’s so simple, even a kid can do it!
My love for chocolate-covered fruit stems from my childhood. When I was a kid, every year for my birthday, my mom would set up a chocolate fondue, and we would dip grapes, oranges, bananas and berries in a pot of oozy-gooey, warm, melted chocolate.
Strawberries dipped in the chocolate were always my favourite.
Flash-forward a few decades, and I still love chocolate-dipped strawberries, but I don’t bother with the fondue pot anymore. Instead, I dip my berries, and let them set, and I serve them chilled for treats or when I’m entertaining. They’re totally decadent.
There’s one thing that’s always kind of bugged me about the dip and chill method though. It’s that most recipes tell you lay your dipped strawberries on a sheet of wax paper while the chocolate sets.
The problem with this is that the berries end up having a flat side. You know… a little puddle of chocolate molded to the bottom of each one. It’s known as “the foot”.
It’s not too bad if you’re tucking each berry into a little paper wrapper, but the chocolate foot is kind of annoying when you’re serving your berries on a plate or platter.
I prefer my strawberries to be perfectly rounded. Like this:
So, I’m going to show you a simple trick for making chocolate-dipped strawberries that don’t have that flat puddle of chocolate underneath them. Feel free to use this method whenever you’re dipping any kind of fruit in chocolate.
It’s so easy, even a kid can do it! Watch, and we’ll show you how.
To make our “perfectly perfect” Chocolate-Dipped Strawberries, you’ll need:
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- 20-25 fresh strawberries
- 2 tsp vegetable oil (to thin the chocolate a little)
- 1.5 cups bittersweet (60% cacao) Ghirardelli chocolate chips
- 1.5 cups Ghirardelli milk chocolate chips.
You’ll also need:
First some tips when dipping strawberries in chocolate:
- Make sure your strawberries are completely dry before dipping them. Melted chocolate will seize up and become impossible to work with if it comes into contact with water.
- Splurge on the good chocolate. Chocolate chips are fine, but get a quality brand. You’ll be happy that you did.
- Use freshly-picked strawberries when possible. Grocery store strawberries will work, but they don’t pack nearly as much flavour as fresh berries.
Ok! Let’s do this!
Rinse your berries:
Note: Never soak strawberries. They’re very absorbent, and you don’t want them taking on extra water. A quick swish under the tap or in a bowl of water will do.
After rinsing your strawberries, pat them dry with paper towels and spread them out on a clean tea towel.
Melt your chocolate:
Add the chocolate chips and vegetable oil to a double boiler. Stir until the chocolate is completely melted and free of lumps.
If you don’t have a double boiler:
If you don’t have a double boiler, you can use a pot and a heat safe bowl: put an inch of water into the pot and bring it to a simmer. Put the chocolate chips and oil in the bowl and set it on top of the pot. The steam from the simmering water underneath will melt your chocolate.
Alternatively, you can always melt your chocolate in the microwave. It can be a bit tricky, so when possible, I’d go the double boiler route.
When the chocolate has melted, and is smooth and glossy, remove the double boiler from the heat, and take it to your work station.
Your work station:
At your work station, you’ll have your berries, your skewers and your florist’s foam.
To keep your florist’s foam clean so you can use it again, cover it with a layer of paper towel.
Dip your strawberries:
Poke a skewer into the leafy end of the strawberry. Dip the berry into the chocolate, gently twirling it until 1/2 to 3/4 of the berry is evenly coated.
Hold the strawberry over the pot to let any excess chocolate drip off, and then gently push the skewer down into the block of florist’s foam to let the chocolate set.
Let the berries sit for about a half hour until the chocolate firms up.
Tip: The chocolate will set more quickly if the berries are chilled in the fridge before dipping them.
When the chocolate has set, transfer your berries to the fridge until serving. You can remove the berries from the skewers and put them on a plate before refrigerating them, or you can put the skewered strawberries into a tall jar in the fridge.
Storing your chocolate-dipped strawberries.
Because strawberries don’t keep for long, it’s best to serve these the same day that you make them. You can serve them chilled, straight from the fridge, or if you like, you can let them warm to room temperature before serving.
And look… no flat sides to contend with!
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