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Chocolate-Dipped Strawberry Skewers Recipe
Ash Tyrrell

Chocolate-Dipped Strawberry Skewers Recipe

I have to admit, I’m a little obsessed with chocolate-dipped strawberries. They feel fancy, yet they’re so easy to make at home. One day, I decided to take it up a notch and make chocolate-dipped strawberry skewers, and I couldn’t believe how fun and simple they turned out.
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Prep Time 10 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • Fresh strawberries 1 lb – Pick firm, ripe strawberries for the juiciest results. Avoid frozen ones—they release water and ruin the chocolate coating.
  • Semi-sweet chocolate chips 8 oz – I find these melt smoothly and balance sweetness with a slight bitterness.
  • White chocolate chips optional, 4 oz – Perfect for drizzling or decorating. I always use fresh white chocolate, not the pre-melted kind in a squeeze bottle, for better flavor.
  • Coconut oil 1 tsp – Helps the chocolate coat the strawberries evenly and gives a shiny finish.
  • Wooden skewers 8–10 – Choose sturdy skewers to hold multiple strawberries without bending.

Method
 

  1. I always start by washing the strawberries and patting them completely dry. Moisture is the enemy here—it prevents chocolate from sticking properly. Remove the stems if you want bite-sized pieces or leave them for a more elegant look.
  2. I melt the semi-sweet chocolate with coconut oil over a double boiler, stirring gently until smooth. You can also microwave it in 20-second intervals, stirring each time, to avoid burning. The coconut oil makes the chocolate glossy and easier to coat the strawberries.
  3. I thread 3–5 strawberries onto each skewer, depending on size. Then I dip each strawberry into the melted chocolate, letting excess chocolate drip off. I like to alternate chocolate-coated and plain strawberries for visual appeal.
  4. If I want a fancy look, I drizzle white chocolate over the dark chocolate-coated strawberries. Then I lay the skewers on parchment paper and refrigerate for 15–20 minutes until the chocolate sets completely.

Notes

  • I always choose the freshest strawberries—they make a huge difference in taste and texture.
  • When dipping strawberries, I swirl slowly and lift straight out to prevent dripping chocolate mess.
  • I like to add a light sprinkle of sea salt over the chocolate before it sets; it enhances the flavor beautifully.
  • I never melt the chocolate too quickly or at high heat; it can seize and become grainy.
  • I sometimes let the skewers sit at room temperature for a few minutes before chilling—it helps the chocolate stick better.