Chocolate Dipped Fruit
A simple, elegant, and crowd-pleasing treat that combines fresh, juicy fruit with a crisp, decadent chocolate shell.
Ingredients
- •1 pound fresh strawberries, washed and thoroughly dried
- •2 large bananas, sliced into 1-inch rounds
- •1 cup semi-sweet chocolate chips (6 ounces)
- •1 tablespoon coconut oil
- •1/4 cup white chocolate chips for drizzling (optional)
- •2 tablespoons finely chopped nuts or sprinkles (optional)
Instructions
- 1
Wash all fruit and pat it completely dry with paper towels; moisture is the enemy of chocolate and will prevent it from sticking.
- 2
Line a large baking sheet with parchment paper or wax paper.
- 3
Place the semi-sweet chocolate chips and coconut oil in a microwave-safe bowl.
- 4
Microwave the chocolate in 30-second intervals, stirring thoroughly after each interval, until the chocolate is smooth and fully melted.
- 5
Dip each piece of fruit into the melted chocolate, using a fork to lift it out and letting the excess chocolate drip back into the bowl.
- 6
Place the dipped fruit onto the prepared baking sheet.
- 7
If using toppings, sprinkle them over the fruit immediately before the chocolate sets.
- 8
Place the baking sheet in the refrigerator for 20 to 30 minutes to allow the chocolate to harden completely.
- 9
If desired, melt the white chocolate and use a fork to drizzle thin lines over the set fruit for a professional finish.
💡 Chef tips
- Ensure your fruit is at room temperature and perfectly dry before dipping, otherwise the chocolate will seize or slide off.
- For best results, consume the fruit within 24 hours as the moisture from the fruit will eventually cause the chocolate to soften.
- You can swap semi-sweet chocolate for dark or milk chocolate depending on your preference, provided the chips are certified kosher.
✅ How it should turn out
The finished fruit should have a glossy, firm chocolate coating that snaps when bitten, revealing fresh, sweet fruit inside.