Chocolate-covered strawberries are not just for Valentine's Day! It's a beautiful, elegant dessert that's surprisingly easy to make.
While you can use whatever chocolate you enjoy, I prefer to use extra dark, 85% cacao chocolate chips.
Strawberries and chocolate - such as classic combination (strawberries are so good when dipped in dark chocolate fondue!). Much like chocolate and oranges or chocolate and peanut butter.
Considering it's such an elegant dessert, chocolate-covered strawberries are surprisingly easy to make. They are easier to make, for example, than ice cream or cheesecake-stuffed strawberries. In fact, they are one of the desserts I make most often.
You'll only need three ingredients to make this wonderful dessert. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Fresh strawberries: Try to pick medium-sized strawberries that are not too ripe and have a deep red color. 🍓
- Dark chocolate chips: The darker you can go and still enjoy it, the better. I typically use 85% cacao chocolate.
- Avocado oil: This neutral-tasting oil helps make the chocolate coating shiny and prevents it from being too brittle as it hardens.
Making chocolate-covered strawberries at home is really very easy. The detailed instructions are listed in the recipe card below. Here are the basic steps:
Your first step is to melt the chocolate chips in the microwave, then stir the oil into the melted chocolate. You'll need to melt them in a few microwave sessions.
Now, dip each strawberry into the melted chocolate mixture, then lift up and twist it around to get rid of any excess chocolate.
Place the coated strawberries on a wax paper-lined platter.
Chill the strawberries before serving, to allow the chocolate to set.
I prefer to use medium-sized strawberries when making this recipe. The really big ones may seem impressive, but they're often not very tasty. Their inside can be white and watery.
Frequently asked questions
You can use any chocolate that you like and enjoy - dark, milk, or white. I use dark chocolate chips and I actually prefer extra-dark chocolate with 85% cacao.
Whether you use chocolate chips or chopped chocolate is up to you. Both work.
You can melt it on the stovetop over very low heat. But it's easiest to melt it in the microwave. Simply microwave it in 30-second sessions and stir 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. Just stir the chocolate until it's completely melted.
The reason for mixing oil into the chocolate is to make it shinier and prettier. And also to make it a bit less brittle when it hardens.
This way, it won't shatter - but will rather melt - as you bite into the strawberries. I use avocado oil because it has a neutral flavor. Melted coconut oil or ghee would also work well here.
I keep this recipe truly easy by simply dipping the strawberries in chocolate. You could, while the chocolate is still warm, sprinkle it with toppings such as unsweetened shredded coconut or finely chopped nuts.
You can also attempt pretty white chocolate swirls, although the fail potential here is significant.
Another fun variation that I sometimes do with the kids is to melt three types of chocolate - dark, milk, and white - and then dip a third of the strawberries in each of the chocolates.
These tasty strawberries are best served on their own as an indulgent dessert. If you'd like to pair them with something, they go well with cheesecake and with this rich, buttery pound cake.
You can also balance out their sweetness if you serve them with a snacking cheese such as sharp cheddar, gruyere, or parmesan.
Leftovers will keep in the fridge, in an airtight container, for one, maybe two days at most. But it's best to eat them on the day you make them or they could become mushy.
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- 8 oz firm strawberries (12 medium strawberries)
- 3 oz dark chocolate chips*
- 1 teaspoon avocado oil
- 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 get rid of any excess chocolate. Place on the wax paper.
- Chill the strawberries in the fridge for 30 minutes before serving.
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