Chocolate-Dipped Easter Strawberries (Printable)

Juicy strawberries coated in melted chocolate and decorated with vibrant sprinkles for a festive touch.

# What You'll Need:

→ Fruit

01 - 20 large fresh strawberries, rinsed and thoroughly dried with leaves intact

→ Chocolate

02 - 7 oz good-quality dark or milk chocolate, chopped
03 - 3.5 oz white chocolate, chopped (optional for drizzling)

→ Decorations

04 - 4 tablespoons assorted colorful sprinkles, Easter-themed if available

# How to Make It:

01 - Line a baking sheet with parchment paper. Ensure strawberries are completely dry—any moisture will prevent chocolate adhesion.
02 - Place chopped dark or milk chocolate in a heatproof bowl. Melt gently using a double boiler method, stirring occasionally until smooth. Alternatively, microwave in 20-second intervals, stirring between bursts, until fully melted.
03 - Hold each strawberry by its leaves and dip into melted chocolate, swirling to coat almost to the top. Allow excess chocolate to drip off before placing on prepared baking sheet.
04 - While chocolate coating is still wet, immediately sprinkle with colorful sprinkles for even distribution and adhesion.
05 - If using white chocolate, melt using the same method. Use a small spoon or piping bag to drizzle decoratively over the chocolate-dipped strawberries.
06 - Allow chocolate to set at room temperature for approximately 30 minutes, or refrigerate for 10-15 minutes until firm.
07 - Serve immediately, or store in a single layer in an airtight container in the refrigerator for up to 24 hours.

# Expert Tips:

01 -
  • They look like you spent serious effort but come together faster than you can brew coffee.
  • No baking skills required—just melted chocolate and a steady hand, which means even kitchen disasters can pull these off.
  • The combination of creamy chocolate, bright fruit, and those little pops of color feel genuinely festive without trying too hard.
02 -
  • Damp strawberries are your downfall—the chocolate will bead up and refuse to stick, so dry them like your life depends on it.
  • Working quickly with sprinkles is non-negotiable because once chocolate starts setting, nothing sticks anymore and you're left with bare spots.
03 -
  • Keep your chocolate at the right temperature by working over gently simmering water rather than boiling water, which prevents it from becoming too thick or grainy.
  • If you mess up a dip and the chocolate looks uneven, just pop it back in the melted chocolate for a quick rescue—there's almost no such thing as ruined chocolate strawberries.
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