Citrus Chocolate Dipped Strawberries



Chocolate covered strawberries are delicious, but time consuming and messy. I kicked these up a notch by adding lemon and making them in easy to assemble (and eat!) mini muffin pans.

Visit my food blog at

Featured Pinch Tips Video

★★★★★ 1 vote
15 Min
15 Min


12 medium
strawberries, fresh
10 oz
bittersweet chocolate
6 oz
white chocolate
1 Tbsp
true citrus crystallized lemon


1Line a mini muffin tin with 12 paper liners and spray them lightly with non-stick spray

Step 2 Direction Photo

2Rinse and pat dry 12 small to medium-sized strawberries. Trim the tops off and place one strawberry into each liner, cut side down.

Step 3 Direction Photo

3Sprinkle each berry with a little True Lemon.

4In a small bowl over a double boiler, melt the bittersweet chocolate. You can use semi-sweet or milk chocolate if you’d like, but the sweetness from the strawberries is complimented really well with a bittersweet chocolate.

5Pour the melted chocolate over each strawberry, filling the liners almost to the top. Place the pan in the fridge for about 20-30 minutes, until the chocolate has set.

Step 6 Direction Photo

6Melt the white chocolate chips or candy coating over a double boiler and drizzle a little bit over each berry Chill until set and enjoy!

About this Recipe