Chocolate Dipped Fruit Treat (Printable Version)

Fresh fruit pieces coated in smooth dark chocolate with optional crunchy toppings.

# What You Need:

→ Fruit

01 - 8 large strawberries, washed and dried
02 - 1 small banana, peeled and cut into 8 thick slices
03 - 1 kiwi, peeled and cut into bite-sized pieces

→ Chocolate

04 - 5 oz good-quality dark chocolate (minimum 60% cacao), chopped

→ Optional Toppings

05 - 2 tbsp chopped pistachios
06 - 2 tbsp toasted coconut flakes
07 - 2 tbsp white chocolate, melted for drizzling

# How to Make It:

01 - Line a baking sheet with parchment paper.
02 - Wash and dry strawberries. Slice banana and kiwi into bite-sized pieces.
03 - Place chopped dark chocolate in a heatproof bowl over simmering water and stir until smooth, or melt in 20-second microwave intervals, stirring each time.
04 - Using a fork or skewer, dip each piece of fruit halfway into the melted chocolate, allowing excess to drip off.
05 - Place chocolate-coated fruit onto the prepared baking sheet.
06 - Immediately sprinkle with chopped pistachios or toasted coconut flakes as desired.
07 - Drizzle melted white chocolate over the dipped fruit for decoration, if desired.
08 - Refrigerate for at least 15 minutes or until chocolate hardens.
09 - Serve chilled or at room temperature.

# Expert Advice:

01 -
  • They look restaurant-worthy but take barely twenty minutes from start to table, so you can actually enjoy your guests instead of panicking in the kitchen.
  • Fresh fruit and rich chocolate is the kind of simple pairing that never gets old, no matter how many times you make it.
  • You can prep everything ahead and just dip moments before serving, or even keep them chilled for a few hours.
02 -
  • Wet fruit and chocolate do not mix—even a tiny bit of moisture will cause the chocolate to seize and go grainy, and there's no saving it once that happens.
  • The double boiler is genuinely better than the microwave if you want foolproof results, because it's nearly impossible to overheat chocolate when it's gently warmed by steam.
03 -
  • Keep a small bowl of warm water nearby when dipping to dip your fork between each fruit so old chocolate doesn't build up and make your coating look messy.
  • If your chocolate starts to thicken while you're working, set the bowl back over the warm water for a minute—it'll loosen right up without burning.

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