Chocolate covered strawberries are a beautiful, elegant dessert that's surprisingly easy to make at home. You can use any chocolate you enjoy, but I prefer extra dark, 85% cacao chocolate.
To make these chocolate covered strawberries, simply melt dark chocolate in the microwave, dip the strawberries, and chill them to set the chocolate. This dessert is so easy, in fact, that my kids often help me make it! And while it works perfectly when I host (it's a crowd pleaser, for sure), my kids and I make it almost weekly as a family dessert that we all enjoy.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Fresh strawberries: Select medium-sized strawberries that are not too ripe and have a deep red color. Those are the most flavorful.
- Dark chocolate chips: The darker you can go and enjoy it, the better. I typically use 85% cacao chocolate chips. You can also use a chocolate bar and chop it with a chef's knife.
- Avocado oil: This neutral-tasting oil helps make the chocolate coating shiny and prevents it from being too brittle as it hardens.
Variations
- I use avocado oil because it has a neutral flavor. Melted coconut oil or ghee are great alternatives.
- I keep this recipe easy by simply dipping the strawberries in chocolate. While the chocolate is still warm, you can sprinkle it with toppings such as unsweetened shredded coconut or finely chopped nuts.
- Another fun variation I sometimes do with the kids is to melt three different types of chocolate - dark, milk, and white - and dip a third of the strawberries into each chocolate. As mentioned above, if you have kids, this is a great recipe to make together! The photos below show my young daughters (then 10 and 12 years old) making this recipe with minimal supervision. The results were imperfect yet delicious!
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Melt chocolate chips in the microwave. Stir in avocado oil. Dip each strawberry into the melted chocolate, then lift it and twist it around to eliminate excess chocolate.
Place the coated strawberries on a wax paper-lined platter.
Chill the strawberries to allow the chocolate to set before serving them.
Made these for new years along with your chocolate pie. Yum! And sooo easy. Thank you!
Marian
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Made these for new years along with your chocolate pie. Yum! And sooo easy. Thank you!Recipe Tips
- It's best to use medium-sized strawberries. The big ones may seem impressive, but are often not as tasty. Their inside can be white and watery.
- If you're impatient and don't want to chill the strawberries for 30 minutes, place them in the freezer for 10-15 minutes to achieve the same effect.
- You can melt it on the stovetop over very low heat, but it's easiest to melt it in the microwave in two or three 30-second sessions, stirring after each session. The chocolate chips won't completely melt after the last session, but don't microwave them any longer, or you might burn the chocolate. Simply stir the chocolate until it is completely melted.
- The oil makes the chocolate shinier and prettier. It also makes it less brittle when it hardens, so it won't shatter as you bite into the strawberries. If you use melted coconut oil, the oil also flavors the chocolate.
- You can store these strawberries in an airtight container in the fridge for up to two days. But it's best to eat them on the day you make them, or they could become mushy. I don't recommend freezing them.
Recipe Card
Dark Chocolate Covered Strawberries
Video
Ingredients
- 8 ounces strawberries - ripe but firm; 12 medium strawberries
- 3 ounces dark chocolate chips - see notes below
- 1 teaspoon avocado oil
Instructions
- Line a plate or a tray with wax paper. Wash the strawberries and pat them dry with a paper towel.
- Place the chocolate chips in a microwave-safe bowl. Melt them in the microwave in 30-second sessions, stirring after each session. They should be mostly melted after three such sessions.
- Stir the oil into the melted chocolate.
- Dip each strawberry into the melted chocolate. Lift up and twist around to remove any excess chocolate. Place on the wax paper.
- Chill the strawberries in the fridge for 30 minutes before serving.
Notes
- You won't use all the chocolate, but you need all of it to properly dip the strawberries. I usually use about 2 ounces of chocolate. The nutrition info reflects that.
- I prefer to use medium-sized strawberries when making this recipe. The big ones may seem impressive, but their inside can be white and watery.
- You can keep the leftovers in an airtight container in the fridge for up to two days, but it's best to eat them on the day you make them, or they could become mushy. I don't recommend freezing the leftovers.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Marian says
Made these for new years along with your chocolate pie. Yum! And sooo easy. Thank you!
Vered DeLeeuw says
You're very welcome, Marian!