February 13, 2026 Ellen 0 Comments

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Chocolate Covered (Drizzled) Strawberries, Bananas and Cookies

When I dip, you dip, we drizzle…

Chocolate Drizzled Strawberries, Bananas, Cookies

This classic and elegant chocolate covered strawberries and bananas dessert is decadent, gorgeous and simple to make! Gone are my days of dipping fruit in a bath of chocolate. I drizzle now and I have to say that it is so much easier to drizzle than it is to dip. Dipping in chocolate uses A LOT of chocolate, it’s often messy and the results taste more like chocolate than fruit. By drizzling, we get to bring the fruit forward and taste more of the fruit, enhanced with chocolate and not the other way around. I like to use squeeze bottles but a spoon works well here too, just not as neat, but still pretty. Any kind of chocolate works well here- milk, semi-sweet, dark or white chocolate. Here, I use a combination of milk chocolate and white.

Double Boiler for melting chocolate — Double boiler for melting chocolate.

Chocolate drizzled cookies — Drizzle extra chocolate on cookies, hot cocoa or ice cream.

What’s needed

strawberries
bananas
chocolate callets
coconut oil

Chocolate Covered Strawberries and Bananas

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When I dip, you dip, we drizzle.

This easy, elegant treat features ripe, juicy strawberries and creamy banana slices lightly laced with ribbons of rich dark and velvety white chocolate. Unlike heavy chocolate-covered fruit, this delicate drizzle strikes the perfect balance of sweetness without overpowering the natural freshness of the fruit.

Author: Ellen
Category: Dessert

Ingredients

Units Scale

1 to 2 pounds strawberries, washed and dried
2 to 4 bananas, sliced in 1 inch rounds
1/2 cup (100 grams) chocolate callets
1 teaspoon coconut oil
1/3 cup (70 grams) white chocolate callets (optional)

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Instructions

Wash strawberries and let them sit on a clean dry towel for 30 minutes. This will take the chill out of the strawberries and allow them to dry completely. You do not want the contrast of cold strawberries and warm chocolate as that will cause sweating and condensation. In addition, if the strawberries are not completely dry, the chocolate will slide off.
Melt the chocolate and coconut oil over a double boiler. Add about 1/2 inch of water in a pot and place a glass or metal bowl over the pot. Make sure the bottom of the bowl does not touch the water. Over low heat, slowly melt the chocolate. Stir frequently. Alternately, you can melt the chocolate in the microwave checking after 20 second intervals until the chocolate is melted.
Arrange strawberries and/or bananas on a baking sheet lined with parchment paper. If using a squeeze bottle for drizzling, add the chocolate into the squeeze bottle using a funnel.
Using a light swinging motion, hold the squeeze bottle over the fruit and drizzle with chocolate. Alternately, you can use a small spoon by taking a spoonful of chocolate and swinging the spoon lightly over the fruit while tilting the spoon slightly to let the chocolate drizzle down from the spoon.
Refrigerate for 5 minutes to let the chocolate set.
Repeat steps 2 to 5 if also using white chocolate.
Best if eaten the same day.