5 from 12 votes
Chocolate Covered Strawberries
Fresh strawberries are dipped in melted chocolate almond bark and optionally coated with nuts, coconut, or sprinkles for a sweet, crunchy treat. The key to success is drying the strawberries thoroughly to ensure the chocolate adheres well, resulting in a smooth, crisp chocolate shell. These chocolate covered strawberries are elegant and simple to make for desserts or snacks, with the flexibility of different toppings for added texture and flavor contrast.
Prep Time
10 mins
Total Time
10 mins
Servings:
30
Strawberries
Calories:
86 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 lbs strawberry stems attached, fresh
- 16 oz chocolate almond bark or vanilla almond bark, package
Optional Toppings
- chocolate sprinkles
- Sprinkles white
- nuts chopped
- coconut shredded
Instructions
- Line a baking sheet with parchment paper or a silicone mat.
- Wash strawberries. Make sure to dry them very thoroughly. If they are wet at all the chocolate does not stick to them. This is VERY important.
- Add Almond Bark to a microwave safe bowl. The amount will depend on how many strawberries you are coating.*
- Microwave chocolate starting with 1 minute, stir. Heat for 20-30 second intervals, stirring after each time. Stop just before chocolate is completely melted, then stir the chocolate until it’s completely melted. This is to prevent the chocolate from burning and seizing.
- Hold the strawberry by the stem, dip strawberries in melted chocolate. Lift the strawberry and twist slightly letting the excess chocolate fall back into the bowl.
- If you are using sprinkles, nuts, coconut dip it into the topping. Then place the strawberry on the parchment paper or silicone mat. Repeat until all strawberries are dipped.
- For drizzling the chocolate, melt Almond Bark in the microwave, then fill a plastic squeeze bottle or place in a resealable plastic bag and cut tip off to drizzle the strawberries
Cup of Yum
Notes
- Dry strawberries thoroughly before dipping to ensure chocolate sticks properly.
- Store coated strawberries in an airtight container with wax paper between layers; keep refrigerated up to two days.
- Use fresh, unblemished strawberries to prevent leaking and moisture loss after coating.
- Keep strawberries chilled until serving to avoid sweating and softening from room temperature exposure.
- Adjust chocolate quantity according to number of strawberries; about 3–4 squares almond bark cover 10–12 strawberries.
Nutrition Information
Calories
86kcal
(4%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Sodium
3mg
(0%)
Potassium
90mg
(2%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
4IU
(0%)
Vitamin C
18mg
(20%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30 Strawberries
Amount Per Serving
Calories 86
% Daily Value*
| Calories | 86kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Sodium | 3mg | 0% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 18mg | 20% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.