Dark chocolate-covered strawberries – a beautiful, elegant dessert that’s actually good for you and surprisingly easy to make.
Considering it’s such an elegant dessert, dark chocolate covered strawberries are surprisingly easy to make. They are easier to make, for example, than homemade strawberry ice cream or cheesecake-stuffed strawberries. In fact, they are one of the keto desserts I make most often.
The ingredients used in this recipe
You’ll only need three ingredients to make this yummy dessert (exact measurements are listed in the recipe card below):
Fresh strawberries: A nutritious ingredient. Try to pick medium-sized strawberries that are not too ripe and have a deep red color. Not those pale ones that have no flavor. 🍓
Dark chocolate chips: The darker you can go and still enjoy it, the better.
Avocado oil: This neutral-tasting oil helps make the chocolate coating shiny and prevents it from being too brittle as it hardens.
How to make chocolate covered Strawberries
It’s really very easy. The detailed instructions are in the recipe card below. Here are the basic steps:
Melt the chocolate chips in the microwave.
Stir the oil into the melted chocolate.
Dip each strawberry into the melted chocolate mixture. Place them on a wax paper.
Chill the strawberries before serving, to allow the chocolate to set.
What kind of chocolate do you use?
You can use any chocolate – dark, milk or white. But if you make them with dark chocolate, it’s truly as nutritious as a dessert can get. I use dark chocolate chips. It’s best to use baking chocolate because it melts well.
Melt the chocolate in the microwave
When making this recipe, it’s easiest to melt the chocolate in the microwave. Simply microwave it in 30-second increments and stir after each microwave session.
The chocolate chips won’t completely melt after the last session. But don’t microwave any more or you might burn the chocolate. Just stir the chocolate until completely melted.
Why add oil to the melted chocolate?
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 chocolate-covered strawberries. I use avocado oil because it has a neutral flavor. Melted coconut oil would also work here.
Bigger is not always better
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.
Extra toppings are optional
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 might not be worth the effort.
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 chocolate.
How long can you keep them?
Leftovers will keep 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.
They are perfect for Valentines’ Day!
Dark chocolate-covered strawberries are a classic Valentine’s Day dessert. But it’s really a wonderful dessert to make all year long. Or at least during strawberry season. Which seems to be all year long here in California!
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Chocolate Covered Strawberries
- 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 dry with a paper towel.
- Melt the chocolate chips in the microwave, in 30-second increments, stirring after each microwave session. My chocolate chips were 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.