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Double Dipped Chocolate Strawberries

Eat and enjoy this simple to make dessert treat by Elise Mercurio, as featured in series 2 of Mercurio's Menu.

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  • 1 or 2 Punnets of large strawberries

  • 250g (I used milk chocolate buds from Mornington Peninsula Chocolates but if you can’t make it there a block of Cadburys will do just as well!) Dark or milk chocolate

  • 125g (1/2 block) white chocolate

  • Handful of mint leaves


  • 1.

    Wash and dry the strawberries keeping the leafy part intact (you’ll need this to act as a handle for the dipping later)

  • 2.

    Grab a saucepan and fill it with water about a third of the way up and put it on a low heat

  • 3.

    Get a bowl that can rest easily on the top without touching the water and place it over the saucepan

  • 4.

    Add the dark chocolate and melt, stirring occasionally

  • 5.

    When the chocolate is melted take the strawberries (holding them by the leaves) and dip 1 at a time into the chocolate. If it gets a bit fiddly or the leaves pull away use a toothpick inserted into the strawberry to help dip more efficiently. Place dipped strawberries onto a plate that is covered with baking paper so the strawberries are easy to peel off when set

  • 6.

    Leave the strawberries to set in a fridge or cool place before dipping into the white chocolate

  • 7.

    Repeat previous steps with white chocolate and for an added touch press a mint leaf on the flat side of the dipped strawberry before being left to set. Leave in the fridge so the chocolate hardens

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