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Chocolate Dipped Fruit Bouquet


1 Hr.
Skill Level:
1 large or 2 small bouquets

A fruit basket is a classic gift for hosts, colleagues and loved ones. There’s just something about the bright colors and juicy bites that makes fresh fruit a cheery choice for any occasion. The only way to bring this delicious gift to the next level is to combine the freshness of fruit with all the smoothness and sweetness of chocolate. This chocolate dipped fruit bouquet does exactly that. Using simple ingredients and supplies, you can create an eye-catching (and mouthwatering) gift. Brighten someone’s day with this thoughtful, handmade fruit arrangement. To find more tips and tricks for fruit desserts, explore our chocolate and fruit dessert recipes.

Ingredients & Directions

Prep Time
1 hour
Chill Time
8 hours


Prevent your screen from going dark while you bake.




Equipment Needed 
Baking Sheet Baking Sheet
Parchment Paper Parchment Paper
Cookie Cutters Cookie Cutters
Skewers Skewers
(2) Saucepans (2) Saucepans
(2) Heat-Proof Bowls (2) Heat-Proof Bowls
Vase Vase

Line baking sheets with parchment paper. Wash and peel the fruit as needed. Make sure your fruit is completely dry before you start the chocolate coating process because it might not stick smoothly if the surface is still a bit wet. 


Cut large fruit into slices or wedges at least 1/2-inch thick to be supported on the skewer. Use cookie cutters to cut shapes out of larger pieces of fruit (if desired). Leave grapes and strawberries whole. Thread the fruit and marshmallows onto the skewers. Chill until ready to dip.


To keep your apple wedges from browning, dip them in a mixture of water and lemon juice, then dry them off completely before coating.


Meanwhile, melt the chocolate using a double boiler. Fill two pots no more than 1 1/2 inches deep with water; bring to a gentle simmer. Place the semi-sweet chocolate chips and white creme chips in separate heat-proof bowls. Set the bowls in the pots and turn off the heat, allowing the chips to gently melt; stir occasionally. Leave the bowls resting over the hot water while dipping to keep the chocolate fluid.


Dip the fruit and marshmallow skewers into the melted chocolates; gently tap off the excess and return to the baking sheets to set. Let stand or chill until the chocolate is completely set.


Trim the iceberg lettuce to fit into the vase (or use half a Styrofoam ball). Use the kale to hide the lettuce and mimic greenery. Arrange skewers decoratively in the vase, inserting firmly into the lettuce to hold in place. Reserve in the refrigerator for up to 8 hours.

Ideas & Inspiration

Get creative with your bouquet design by alternating dipped and undipped fruits. You can also mix and match textures by rolling coated fruits in HERSHEY’S Mini Semi-Sweet Chocolate Chips or HEATH BITS O’ BRICKLE Milk Chocolate English Toffee Bits!

Additional questions?