The other day I invited my 2-year-old grandson to come over so we could make a dessert. Oliver is a typical toddler who is a very picky eater, but when it comes to combining strawberries and chocolate together, he couldn’t wait.

Strawberries are at their prime now, so I thought it would be fun to make chocolate-covered strawberries. I worked on my recipe to make it easy and kid-friendly before I embarked on our cooking class together, selecting perfectly medium-large ripe strawberries and excellent chocolate. I chose Guittard bittersweet chocolate chips — the less additives the better. I am a dark chocolate lover, but you can also use semi-sweet chocolate chips.

This recipe is a basic one. If you want to embellish the strawberries further, feel free to roll them in your favorite topping like crushed nuts, toffee, toasted coconut or crushed cookies like Oreos. To ensure the coating sticks, roll the berries in the coating immediately after dipping them in the chocolate. These chocolate fruit gems are a lovely ending to any meal. They are not bad with a glass of champagne either.

This dessert is truly Seriously Simple and was easy enough for a 2-year-old, who loved making them. These are best enjoyed the day they are prepared.

Chocolate-Dipped Strawberries

Makes about 20 (depending upon the size of the berries)

Notes: The strawberries need to be perfectly dry and room temperature after washing. If there is just a spot of moisture on the berry, the chocolate will not stick. I use a tablespoon of coconut (or other neutral) oil to the melted chocolate to help harden the chocolate. It also produces a smooth texture. I use the microwave to melt the chocolate, which takes little time.

1 pint of medium-large ripe strawberries with stems attached

2 cups bittersweet or semi-sweet chocolate chips

1 tablespoon neutral oil

1. Rinse the strawberries, making sure to keep the stem attached. Place on dry paper towels and dry them thoroughly. Use more towels if necessary. Place the strawberries on a paper-towel line sheet pan. Make sure they are totally dry.

2. Line another sheet pan or baking sheet with parchment paper. Place the strawberries on the sheet.

3. Combine the chocolate chips and oil in a microwave-safe bowl and microwave in 30 second increments, stirring with a rubber spatula, until melted and shiny, about a minute.

4. Holding the stem carefully, dip each strawberry in the chocolate and then place on the parchment-lined sheet pan. Once all finished, transfer to the refrigerator for about 45 minutes or until set. Once set, remove from the fridge a half hour before serving so they will be at their optimum temperature. To serve, arrange on a metal or white platter.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2025 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.