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Double Chocolate Dipped Strawberries

Plump, ripe and juicy strawberries coated in our luxurious Swiss chocolate - our Lindt Master Chocolatiers’ favourite way to reach their 5 a-day… 


Chocolatier’s Tip

You can use this technique with a variety of fresh fruits slotted onto wooden skewers; try sliding bite-sized pieces of kiwis, melon or pineapple for a tropical twist. To make these dairy-free and vegan-friendly, simply omit the white chocolate drizzle. If making this recipe for someone following a gluten free diet, always check the manufacturer's label to ensure your ingredients are free from gluten.



  • 12-14 large, ripe strawberries
  • 300 g Lindt EXCELLENCE 70% Dark Chocolate, chopped
  • 50 g Lindt EXCELLENCE White Chocolate with a Touch of Vanilla, chopped


Step 1.

Wipe the strawberries with a damp cloth and pat dry. Do not wash them. Line a large baking sheet with greaseproof paper.

Step 2.

Pop the chopped Lindt EXCELLENCE 70% Dark Chocolate chocolate in a heatproof bowl and set over a pan of barely simmering water, stirring until melted. Leave to cool for 5 minutes.

Step 3.

Hold the strawberry by its green stem and carefully dip into the melted dark chocolate. Carefully shape off the excess and place onto the baking sheet. Repeat with the remaining strawberries.

Step 4.

Place the baking sheet into the fridge for about 5 minutes - or until the chocolate coating has just set.

Step 5.

Meanwhile, melt the chopped Lindt EXCELLENCE White Chocolate with a Touch of Vanilla, as above and spoon into a piping bag. Snip a very small tip.

Step 6.

Remove the dipped strawberries from the fridge and pipe contrasting chocolate drizzles onto the dark chocolate coating. Return to the baking sheet to set.


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