Chocolate Covered Strawberries
Prep
10m
Total
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
Optional - For Coating
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 250kcal 12%
-
Fat 10g 15%
-
Saturated Fat 2g 10%
-
Carbohydrates 30g 10%
-
Fiber 4g 16%
-
Sugar 5g 10%
-
Protein 10g 20%
-
Cholesterol 30mg 10%
-
Sodium 600mg 25%
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).
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