Chocolate Dipped Fresh Fruit (Printable)

Fresh fruit coated in rich dark chocolate, topped with nuts or coconut for an elegant touch.

# What You Need:

→ Fruit

01 - 8 large strawberries, washed and dried
02 - 1 small banana, peeled and sliced into 8 thick pieces
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 tablespoons chopped pistachios
06 - 2 tablespoons toasted coconut flakes
07 - 2 tablespoons melted white chocolate (for drizzling)

# Directions:

01 - Line a baking sheet with parchment paper.
02 - Wash and dry strawberries. Slice banana and kiwi into bite-sized pieces.
03 - Melt chopped dark chocolate using a double boiler or microwave in 20-second intervals, stirring until smooth.
04 - Dip each fruit piece halfway into melted chocolate using a fork or skewer, allowing excess to drip off.
05 - Place dipped fruit onto the prepared parchment-lined baking sheet.
06 - Sprinkle dipped fruit immediately with chopped pistachios or toasted coconut flakes if desired.
07 - Drizzle melted white chocolate over the dipped fruit for decoration, if using.
08 - Refrigerate for at least 15 minutes until chocolate hardens.
09 - Serve chilled or at room temperature.

# Expert Tips:

01 -
  • Takes barely 20 minutes from start to finish, which means you can make these even when unexpected guests arrive.
  • The chocolate-and-fruit combo feels indulgent without weighing you down, perfect for that moment when you want dessert but not a whole slice of cake.
  • You can customize the toppings and fruit based on what's in your kitchen, so it never feels repetitive.
02 -
  • Chocolate and water don't mix—one drop of moisture can cause it to seize into a grainy mess, so dry your fruit completely and wipe your utensils clean.
  • Dark chocolate that's too thin will slide right off the fruit, so don't skimp on the quality or it won't cling properly no matter how careful you are.
03 -
  • If your chocolate cracks or looks dull after setting, it likely got too cold too fast—next time let it harden at cool room temperature rather than straight into the freezer.
  • A thin coating is more elegant than a thick one, and it lets the fruit flavor shine through instead of being chocolate-heavy.

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