Chocolate-Covered Strawberries

Chocolate-covered strawberries are a beautiful, elegant dessert that's surprisingly easy to make at home.

While you can use any chocolate you enjoy, I prefer extra dark, 85% cacao chocolate chips.

Much like chocolate and oranges or chocolate and peanut butter, strawberries and chocolate are a classic combination (they are so good when dipped in dark chocolate fondue!).

Considering it's such an elegant dessert, chocolate-covered strawberries are easy to make at home. They are easier to make than cheesecake-stuffed strawberries, for example. In fact, they are one of the desserts I make most often.

Ingredients

You'll only need three ingredients to make this dessert. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Fresh strawberries: Pick 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.
• 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 excellent alternatives.
• I keep this recipe easy by simply dipping the strawberries in chocolate. While the chocolate is still warm, 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 in each chocolate.

Instructions

Making chocolate-covered strawberries at home is easy. The detailed instructions are listed in the recipe card below. Here are the basic steps:

Your first step is to melt chocolate chips in the microwave. You'll need to melt them in a few sessions, stirring the chocolate after each session. Once the chocolate has melted, 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:

Expert Tips

• It's best to use medium-sized strawberries when making this recipe. 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.

Recipe FAQs

Serving Suggestions

Storing Leftovers

You can keep the leftovers in the fridge, in an airtight container, 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.

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Recipe Card

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Chocolate-Covered Strawberries Recipe

Chocolate-covered strawberries are a beautiful, elegant dessert that's surprisingly easy to make at home.

Prep Time50 minutes mins

Total Time50 minutes mins

Course: Dessert

Cuisine: American

Servings: 4 servings

Calories: 107kcal

Author: Vered DeLeeuw

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 8 oz strawberries ripe but firm (12 medium strawberries)
• ▢ 3 oz dark chocolate chips*
• ▢ 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 get rid of any excess chocolate. Place on the wax paper.
• Chill the strawberries in the fridge for 30 minutes before serving.

Video

Notes

*You won't use all the chocolate, but you need all of it to properly dip the strawberries. I usually use about 2 oz 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 they're inside can be white and watery.

You can keep the leftovers in the fridge, in an airtight container, 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.
 

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Nutrition per Serving

Serving: 3strawberries | Calories: 107kcal | Carbohydrates: 9.5g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Sodium: 0.6mg | Fiber: 2g | Sugar: 5.5g

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