Start with fresh, ripe strawberries. Wash them thoroughly and pat them completely dry with a paper towel—any moisture can cause the chocolate to seize.

Remove the stems if desired, but keeping them intact makes dipping easier.

Place the strawberries on a parchment-lined baking sheet and freeze them for at least 1 hour until firm. This helps them hold their shape when dipped in warm chocolate.

Choose your favorite dark chocolate, milk chocolate, or white chocolate and chop it into small pieces for even melting.

Use either of these methods to melt the chocolate:

Microwave Method: Heat the chocolate in a microwave-safe bowl in 20-second intervals, stirring in between, until smooth.

Double Boiler Method: Place a heatproof bowl over a pot of simmering water, stirring gently until the chocolate melts completely.

For a silkier texture, mix in ½ teaspoon of coconut oil or cocoa butter to help the chocolate set with a glossy finish.

Remove the strawberries from the freezer and dip them one by one into the melted chocolate, swirling to coat evenly.

Let the excess chocolate drip off, then place them back onto the parchment-lined baking sheet.

While the chocolate is still wet, sprinkle on crushed nuts, shredded coconut, sea salt, or sprinkles for extra texture and flavor.

For a fun variation, drizzle with melted white or dark chocolate for a decorative touch.

Transfer the dipped strawberries to the freezer for about 10–15 minutes until the chocolate hardens.

Once set, they’re ready to enjoy!