Name: Chocolate Dipped Fruit
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: International
Ingredients: 1 lb pure dark chocolate bars; 30 pieces fresh fruit (strawberries, cherries, grapes, banana slices, apple wedges, etc.)

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Chocolate dipped fruit is one of the simplest, most elegant desserts I love to serve at gatherings. Whether it’s New Year’s Eve, Valentine’s Day, or just a cozy evening at home, this treat brings together the richness of dark chocolate and the freshness of fruit in a combination that never fails to impress. It’s naturally sweet, beautifully customizable, and surprisingly healthy, especially when I use quality dark chocolate.

Why You’ll Love This Recipe

I like this recipe because it’s easy, fun, and versatile. I only need two ingredients—chocolate and fruit—but the result feels luxurious. I can make this for people who want a lighter dessert, and it works great for those with dietary restrictions too. The mix of colors and textures on a platter of chocolate-dipped fruit is stunning, and I can dip anything from strawberries to dried mango for variety.

Tempering the chocolate gives it a perfect snap and glossy finish, but even if I skip that step, the dipped fruit is still delicious. This recipe also lets me get creative with toppings—nuts, sprinkles, crushed cookies, or a drizzle of white chocolate.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb pure dark chocolate bars
30 pieces of fresh fruit (strawberries, cherries, grapes, banana slices, apple wedges, etc.)

Directions

I start by lining a baking sheet with parchment or wax paper.
I wash and thoroughly dry all the fruit. Moisture is the enemy here—it can make the chocolate slide right off.
I coarsely chop the chocolate and reserve 1/4 of it. I finely chop the reserved portion for tempering.
I place the larger chopped portion in a microwave-safe bowl and microwave it for 30 seconds at full power. Then I stir, microwave for another 30 seconds, and stir again. I repeat this in shorter bursts (10 seconds, then 5) until the chocolate is about 70% melted.
I stir to melt the remaining chocolate from residual heat until it’s smooth. Then I add the finely chopped chocolate bit by bit, stirring until it all melts.
Once it takes a few minutes for the added chocolate to melt, I test the temper. I dip a spoon into the chocolate and let it sit for 8 minutes. If it sets with a shine and no streaks, I’m ready to dip.
I dip each piece of fruit into the tempered chocolate, shake off the excess, and place it on the lined baking sheet. Sometimes I sprinkle toppings or drizzle other chocolates once they’re set.

Servings and timing

This recipe makes about 30 pieces of chocolate-dipped fruit and takes approximately 40 minutes from start to finish. Each piece has around 60 calories, depending on the type of fruit used.

Variations

There are endless ways I switch things up with this recipe:

I sometimes use white or milk chocolate instead of dark.
I dip only half of each fruit piece for a more elegant presentation.
I like to coat the chocolate-dipped fruit in chopped nuts, shredded coconut, or crushed candy canes.
For a mixed platter, I add chocolate-dipped dried fruit like mango, papaya, or apricots.
Marshmallows, pretzels, or even candied ginger also work well if I want to go beyond fruit.

Storage/Reheating

I store the dipped fruit uncovered on a parchment-lined tray. If I use fruits like strawberries or cherries, I leave them at room temperature for up to 24 hours. Juicier fruits like pineapple or melon need to be eaten the same day or stored in the fridge for no more than 1–2 days. I always avoid covering them because condensation can make the chocolate sticky.

There’s no reheating needed for this recipe, but any leftover tempered chocolate can be poured onto wax paper, hardened, and saved for another use.

FAQs

Can I use other kinds of chocolate for dipping besides dark chocolate?

Yes, I often use milk or white chocolate too. I just have to remember that they melt at lower temperatures, so I reduce the microwave heating time slightly when tempering them.

Why does my chocolate slide off as I dip my fruit?

This usually happens when the fruit isn’t completely dry. I always make sure to pat everything down with a paper towel before dipping.

Why is there a puddle of chocolate under my fruit?

That puddle is called a “foot,” and it’s caused by excess chocolate dripping off the fruit. I prevent it by gently shaking the fruit and lightly scraping it on the bowl’s edge after dipping.

Is it cheaper to make my own chocolate covered strawberries?

Absolutely. Store-bought versions can cost up to $5 each, but when I make them at home, I get an entire batch for a fraction of the price.

Can I use chocolate chips to make chocolate covered fruit?

I avoid using chocolate chips for tempering because they’re designed to hold their shape and don’t melt smoothly. I stick with chocolate bars for best results.

Conclusion

Chocolate dipped fruit is one of my favorite go-to desserts—quick, classy, and completely customizable. It’s perfect for entertaining, gift-giving, or simply treating myself to something sweet and satisfying. Whether I’m pairing it with champagne or just serving it as a weekday indulgence, I always find that this simple treat delivers both flavor and style.