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Chocolate Covered Strawberries
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Prep Time
10m
Cook Time
-
Total Time
10m
This decadent recipe for chocolate covered strawberries features fresh, juicy berries dipped in rich, melted chocolate. Add a sprinkle of desiccated coconut, crushed nuts, or colorful sprinkles for a delightful twist. Perfect for a romantic dessert or a sweet treat for special occasions.
Ingredients
Steps
Nutrition Facts
Ingredients
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Optional - For Coating
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories978kcal48%
-
Fat52g2%
-
Saturated Fat29g1%
-
Carbohydrates126g6%
-
Fiber5g0%
-
Sugar111g5%
-
Protein6g0%
-
Cholesterol0mg0%
-
Sodium91mg4%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. This needs to be made with cooking / baking chocolate, not eating chocolate (doesn't melt smoothly).
In Australia, we have chocolate buttons which are larger than chocolate chips. So if using buttons (or breaking up a block of cooking chocolate), go by weight rather than cup sizes (because 1 cup of chocolate buttons / melts weighs less than 1 cup of chocolate chips).
I used dark chocolate but you can use white or milk chocolate - whatever you prefer!
2. The addition of a bit of oil serves 2 purposes: 1) it makes the chocolate once set a bit shiner so it looks better; and 2) the chocolate sets a bit softer so when you bite into the strawberry, the chocolate doesn't shatter and slide off.
3. In Australia, strawberries are typically sold in punnet containers which are 250g / 8oz per punnet. This recipe makes enough chocolate to coat just under 500g/1 lb of strawberries.
4. After 12 hours, the strawberries start to sweat and soften (i.e. juicier). Still lovely, but after 1 1/2 days / 36 hours, I find they are too juicy for my taste. I think they are best served on the day of making them.
5. Nutrition per strawberry, assuming 25 strawberries in total (about 3.5 - 4 cm long, decent size).
In Australia, we have chocolate buttons which are larger than chocolate chips. So if using buttons (or breaking up a block of cooking chocolate), go by weight rather than cup sizes (because 1 cup of chocolate buttons / melts weighs less than 1 cup of chocolate chips).
I used dark chocolate but you can use white or milk chocolate - whatever you prefer!
2. The addition of a bit of oil serves 2 purposes: 1) it makes the chocolate once set a bit shiner so it looks better; and 2) the chocolate sets a bit softer so when you bite into the strawberry, the chocolate doesn't shatter and slide off.
3. In Australia, strawberries are typically sold in punnet containers which are 250g / 8oz per punnet. This recipe makes enough chocolate to coat just under 500g/1 lb of strawberries.
4. After 12 hours, the strawberries start to sweat and soften (i.e. juicier). Still lovely, but after 1 1/2 days / 36 hours, I find they are too juicy for my taste. I think they are best served on the day of making them.
5. Nutrition per strawberry, assuming 25 strawberries in total (about 3.5 - 4 cm long, decent size).