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Chocolate-Dipped Strawberry Skewers Recipe
Ben Carraoli

Chocolate-Dipped Strawberry Skewers Recipe

After making these Chocolate-Dipped Strawberry Skewers in my own kitchen, I honestly understood why they’re such a crowd favorite. I love how something so simple can feel elegant and indulgent at the same time. When I first dipped those juicy strawberries into silky melted chocolate, it felt like creating a dessert you’d see at a fancy party.
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Prep Time 15 minutes
Cook Time 5 minutes
Ingredients Method Notes

Ingredients
  

  • Fresh strawberries – 1½ pounds Choose ripe, firm strawberries with bright red color; I avoid soft or bruised ones because they don’t hold well on skewers.
  • Semi-sweet chocolate chips – 1½ cups They provide the best balance of sweetness and melt smoothly without overpowering the fruit.
  • Whie chocolate chips – ½ cup Optional, but ideal for drizzling; they add visual contrast and a mild sweetness.
  • Vegetable oil or coconut oil – 1 teaspoon Helps thin the chocolate so it melts evenly and coats the strawberries smoothly.
  • Wooden skewers – 8 to 10 Bamboo skewers work best as they are sturdy and hold multiple strawberries securely.

Method
 

  1. Start by washing the strawberries gently under cold water and patting them completely dry. Any moisture can cause the chocolate to seize, so I always make sure they’re fully dry. Once dry, thread three to four strawberries onto each skewer, leaving a little space between them.
  2. Place the semi-sweet chocolate chips and oil into a microwave-safe bowl. Microwave in 30-second intervals, stirring each time, until the chocolate is smooth and glossy. I always take my time here to avoid overheating, which can ruin the texture.
  3. Hold each skewer and gently spoon melted chocolate over the strawberries or roll them carefully in the bowl. I like coating about three-quarters of each strawberry so the red color still shows. Let the excess chocolate drip off naturally.
  4. Melt the white chocolate separately using the same method. Drizzle it lightly over the dark chocolate using a spoon or piping bag. This step instantly makes the skewers look bakery-worthy with minimal effort.
  5. Place the skewers on a parchment-lined baking sheet. Refrigerate them for about 10–15 minutes until the chocolate is fully set. Once firm, they’re ready to serve or store.

Notes

  • I always dry the strawberries extra well to keep the chocolate smooth
  • I let the melted chocolate cool slightly before dipping for better coverage
  • I use parchment paper instead of foil because nothing sticks to it
  • I chill the skewers briefly before serving for the cleanest finish