Formal Chocolate Strawberries

A classic, easy dessert to make for any special occasion. The key to making these great is to use high quality chocolate. There are only three ingredients, so you need them all to be top notch. Decorating them with the little tuxedos and pearl necklaces is a fun way to spruce up any formal event. I also love the Rocky Mountain Chocolate Factory versions that have chopped pistachios, ice cream sprinkles, or chopped bits of toffee. The more creativity the better on this one! One of the best tricks I learned in culinary school was how to make a paper cone using wax paper. It’s a great way to cheaply having a small, precise decorating tool. I also prefer it to a squeeze bottle because you just toss the cone after and don’t have to clean up any mess. For a great instructional video on paper cone making, see this video. Super easy, and you can cut the tip for a variety of thicknesses depending on the size of the strawberries and the designs you want to make.

Chocolate Covered Strawberries.jpg

Chocolate Covered Strawberries
Makes: 12 strawberries
Prep and Decorating Time: 30 minutes  Cooling Time: 30 minutes   Total Time: 1 hour

1 cup semisweet chocolate chips
1 cup white chocolate chips
12 strawberries


  1. Put the dark chocolate and white chocolate in separate metal bowls.
  2. Fill a small sauce pot with an inch or two of water and put over medium high heat. Bring the water to a very light simmer and put the chocolate bowls over the water one at a time, until the chocolate is melted. Stir the chocolate as it melts, and once you’ve removed it from the water, to help distribute the heat evenly.
  3. To make tuxedo strawberries, dip half the strawberries in white chocolate. Place them on parchment for at least 5 minutes so the chocolate can set.
  4. Take the strawberries and gently dip one side, and then the other, in dark chocolate. You want a “V” shape in the center.
  5. Use a paper cone to decorate the strawberries with bow ties. Let the strawberries sit for at least 30 minutes so the chocolate can set. Serve slightly chilled or at room temperature.

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