Ingredients
Scale
- 15 large fresh strawberries (washed and dried completely)
- 200g Belgian milk chocolate (chopped or chips)
- 100g Belgian white chocolate (optional, for drizzling)
- 2 tbsp crushed pistachios
- 1 tbsp edible rose petals (dried)
- 1 tsp edible gold leaf or gold dust (optional)
- 1 tbsp coconut oil (for smoother melting)
- Parchment paper (for lining)
- Skewers or toothpicks (optional, for dipping)
Instructions
- Prep the Strawberries
Gently wash and thoroughly dry the strawberries. They must be completely dry or the chocolate will not stick properly. - Melt the Chocolate
Place the milk chocolate and coconut oil in a heatproof bowl. Microwave in 20-second intervals, stirring each time, until smooth. Alternatively, use a double boiler. - Dip the Strawberries
Hold each strawberry by the stem or with a skewer and dip it into the melted chocolate. Let the excess drip off. - Decorate
Immediately sprinkle crushed pistachios or rose petals on the wet chocolate. For gold dust, use a soft brush once the chocolate sets. - Add a White Chocolate Drizzle (Optional)
Melt the white chocolate the same way and drizzle it over the coated strawberries using a spoon or piping bag. - Set the Chocolate
Place dipped strawberries on parchment-lined tray. Refrigerate for 15–20 minutes until the chocolate is firm. - Serve or Package
Serve chilled or package in elegant boxes for gifting.
Notes
- Storage: Best consumed within 24 hours. Refrigerate in an airtight container if needed.
- Customization: Try dark chocolate, ruby chocolate, or even vegan chocolate alternatives.
- Pro Tip: Use tempered chocolate if you want a crispier shell with a glossy finish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Middle Eastern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 strawberry
- Calories: 95
- Sugar: 8g
- Sodium: 5mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 2mg
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