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Long-Stem Strawberry Roses with White Chocolate Fondue
Ryan Scott
Nathan Congleton/TODAY
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Strawberries with chocolate is so timeless (and effortless) for Valentine's Day, you can't go wrong. Taking the time to cut the strawberries into roses adds that extra touch that your sweetheart will notice for sure.

Technique tip: Always let your ganache/fondue sit before whisking it. The chocolate needs a chance to start melting from the heat of the cream. If you whisk to soon, you risk breaking the ganache/fondue.

Swap option: Try with milk chocolate or dark chocolate and different spices like smoked chili or cinnamon.


    • 12 long wooden skewers
    • 12 large strawberries
    • 1/2 cup heavy cream
    • 1 cup white chocolate chips


1. Stick a berry onto a fork, stem side down. Using a paring knife, make a vertical cut about 1/3 up the side of the berry to create a petal. Use the knife blade to gently bend the petal outward. Make 3-4 of these large petals around the base of the strawberry.

2. Make a second row of petals by making slices above and between the larger petals, bending them outward like the first row.

3. Make one slice into the tip of the berry and bend it outward slightly for the "bud" at the center of the rose.

4. Remove the berry from the fork and place each berry rose onto a long wooden skewer. Display the skewered roses in a vase.

5. In a small pot, bring the cream to a boil. Immediately pour over the white chocolate in a medium bowl. Let it sit for 5 minutes to melt.

6. Whisk the fondue to completely melt and until smooth. Let cool at room temp to thicken slightly, 5-10 minutes. Serve in a ramekin or bowl with your skewered strawberry roses.

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