Over-the-Top Chocolate Dipped Strawberries

With Valentine’s Day being only one week away, I thought I would share our favorite Valentine’s Day treat. These strawberries aren’t your ordinary dipped berries. These are Over-the-Top Chocolate Dipped Strawberries; strawberries taken to the next level; chocolate overload strawberries. Okay, I think you get the picture.

What sends these berries over-the-top is the Chocolate Mousse Filling. My Chocolate Mousse recipe is one of Mr. SBF’s favorite treats and so are Chocolate Dipped Strawberries, so one year I thought to myself, why not combine the two? They turned out to be a hit with everyone at the Farm!

This recipe is for one pound of strawberries but there will most likely be enough mousse to make more. If you wish to make more, simply double the ganache recipe and you should be set for two pounds of berries. But around here no one complains when there’s leftover mousse to snack on!

For the strawberries, begin by washing and drying them. Drying is very important, otherwise, the Chocolate Ganache won’t stick. It will simply slide off of the wet berries and what’s the point of that?



The second step in the strawberry prep is to hull them deeply. You really want to hollow out the centers but be careful not to go all the way to the bottom.

Then cut off the bottom tip of each berry. Reserve each tip because later they will cap the berries.

For the ganache, place semisweet chocolate, heavy cream and butter in top of double boiler over low heat, stirring until melted. Whisk until smooth.

I’m not in the habit of using my microwave but if I’m in a hurry, I have found that it melts just as well in the microwave. Simply place the chocolate, cream, and butter in a glass bowl and microwave for fifteen seconds at a time, whisking in between intervals until the chocolate is melted. Remove approximately one-third of the chocolate and place into a separate, medium-sized bowl. Set it aside to cool.

Line a flat pan or baking sheet with parchment paper.

Whisk remaining two-thirds of chocolate until smooth, then dip each strawberry in chocolate. Place each berry on parchment paper then place pan in the refrigerator to set the chocolate.

Whip heavy cream in a large bowl with an electric mixer until soft peaks form. Then add vanilla and powdered sugar. Continue whipping until stiff peaks form.


Once stiff peaks form, Gently fold about one-third of whipped cream into the reserved third portion of chocolate. Fold until incorporated. Then fold that batch of mousse into the remaining whipped cream. Folding gently until it is all incorporated together. You now have your chocolate mousse!

Place mousse into a piping bag with whatever decorative tip you choose. Remove strawberries from the refrigerator and pipe mousse into each one. Place a reserved strawberry bottom on the top of each one.

You have now completed your Over-the-Top Chocolate Dipped Strawberries!





Print Recipe
Over the Top Chocolate Dipped Strawberries
Chocolate Mousse filled, Chocolate Dipped Strawberries
Course Dessert
Cuisine Sweets
Prep Time 20 minutes
Cook Time 10 minutes
Course Dessert
Cuisine Sweets
Prep Time 20 minutes
Cook Time 10 minutes
  1. Wash & dry strawberries. Hull them deeply but be careful not to go all the way to the bottom. Cut the bottoms off and reserve for later.
  2. Place chocolate, 3T of heavy cream amd 1T butter in the top of a double boiler over low to medium heat until melted whisk until smooth. *option to place ingredients in a small glass bowl and microwave for 15 minute intervals, whisking between each interval until melted.
  3. Place 1/3 of melted chocolate into a medium-sized bowl and allow to cool. Reserve for later.
  4. Line a pan or baking sheet with parchment paper.
  5. Dip each strawberry into remaining 2/3 of chocolate. Place on parchment lined pan. Once all of the berries are dipped, place pan in refrigerator to allow chocolate to set.
  6. Place 1/2 cup heavy cream in large bowl and whip with electric mixer until soft peaks form. Add vanilla and powdered sugar and whip until stiff peaks form.
  7. Once stiff peaks have formed, remove 1/3 of whipped cream and gently fold into reserved, cooled chocolate. Fold until incorporated and then fold that batch of mousse into the rest of the whipped cream. Gently fold this until incorporated.
  8. Place chocolate mousse into piping bag with small decorative tip.
  9. Remove strawberries from the refrigerator, fill each one with mousse. Place a reserved strawberry bottom on the top of each berry.
  10. Refrigerate until ready to serve.