Baking and desserts · American
Salted Chocolate-Dipped Strawberries with Lemon
Dark chocolate-dipped strawberries finished with flaky salt, fresh lemon zest, and a thin white-chocolate drizzle.
Jump to recipe25 min prep · 5 min cook
Before you start
- Water makes melted chocolate seize, so dry the berries and utensils completely.
- Use unwaxed lemons and grate only the fragrant yellow zest.
Complete recipe
Salted Chocolate-Dipped Strawberries with Lemon
6 servings
Ingredients
- 1 pound large strawberries
- 8 ounces dark chocolate, finely chopped
- 2 ounces white chocolate, optional
- 1 teaspoon neutral oil, divided
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon flaky sea salt
Step-by-step instructions
- Wash the strawberries and dry them exceptionally well, including around the leaves. Line a sheet with parchment.
- Melt dark chocolate with 1/2 teaspoon oil in short microwave bursts, stirring often, or over barely simmering water.
- Hold each berry by its leaves, dip three-quarters into chocolate, let excess drip away, and place on parchment.
- Melt white chocolate with remaining oil and drizzle it over the berries. Immediately add tiny pinches of lemon zest and flaky salt.
- Let set at cool room temperature for 30 minutes or refrigerate for 10 minutes. Serve the same day.
Tips for the best results
- Water makes melted chocolate seize, so dry the berries and utensils completely.
- Use unwaxed lemons and grate only the fragrant yellow zest.
Make ahead, storage, and leftovers
Refrigerate in a single layer for up to 24 hours. Condensation may form after longer storage.
Frequently asked questions
Why is the chocolate sliding off?
The berries were likely damp or too cold. Bring them to cool room temperature and dry thoroughly.
Can I temper the chocolate?
Yes. Tempered chocolate gives the snappiest, glossiest shell, but careful melting works for same-day serving.