Chocolate Covered Strawberries

Name: Chocolate Covered Strawberries
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 1 cup (175g) chocolate chips; 2 tsp vegetable oil; 500g / 1 lb strawberries; desiccated coconut; Crushed nuts; Sprinkles; Other coating of choice

User Reviews

5.0

21 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Calories
47 kcal
Course
Dessert
Cuisine
International

Chocolate Covered Strawberries

Paige Becker

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Recipe video above. These are the ultimate 3 ingredient dessert! Bite size, low cal, easy to make vast quantities - FAST!

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Ingredients

1 cup (175g) chocolate chips (Note 1)
2 tsp vegetable oil (or grapeseed oil, canola, peanut or other neutral oil) (Note 2)
500g / 1 lb strawberries (~25 strawberries, depends on size, Note 3)

Optional - for coating

desiccated coconut
Crushed nuts
Sprinkles
Other coating of choice

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Instructions

Line a tray with baking paper (parchment paper).
Place chocolate in a microwave proof bowl.
Microwave on high in 30 second bursts, stirring in between, until smooth (see video).
Pick up a strawberry by its stem, or gather up the leaves around the stem to get a grip hold on the strawberry.
Dip into the chocolate, rolling to coat most of it (see video), the place onto the tray.
Repeat with remaining strawberries.
If using coconut / nuts or other coating, dip into the coating then lay on tray.
Refrigerate for 30 minutes or until chocolate is firm.
Best served within 12 hours of making. (Note 4)

Notes

This needs to be made with cooking / baking chocolate, not eating chocolate (doesn't melt smoothly).
In Australia, we have chocolate buttons which are larger than chocolate chips. So if using buttons (or breaking up a block of cooking chocolate), go by weight rather than cup sizes (because 1 cup of chocolate buttons / melts weighs less than 1 cup of chocolate chips).
I used dark chocolate but you can use white or milk chocolate - whatever you prefer!
The addition of a bit of oil serves 2 purposes: 1) it makes the chocolate once set a bit shiner so it looks better; and 2) the chocolate sets a bit softer so when you bite into the strawberry, the chocolate doesn't shatter and slide off.
In Australia, strawberries are typically sold in punnet containers which are 250g / 8oz per punnet. This recipe makes enough chocolate to coat just under 500g/1 lb of strawberries.
After 12 hours, the strawberries start to sweat and soften (i.e. juicier). Still lovely, but after 1 1/2 days / 36 hours, I find they are too juicy for my taste. I think they are best served on the day of making them.
Nutrition per strawberry, assuming 25 strawberries in total (about 3.5 - 4 cm long, decent size).

Nutrition Information

Show Details

Serving 27g Calories 47cal (2%) Carbohydrates 5.7g (2%) Protein 0.7g (1%) Fat 2.5g (4%) Saturated Fat 1.5g (8%) Cholesterol 2mg (1%) Sodium 6mg (0%) Potassium 57mg (2%) Fiber 0.6g (2%) Sugar 4.6g (9%) Vitamin C 16.5mg (18%) Calcium 20mg (2%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 47 kcal

% Daily Value*

Serving	27g
Calories	47cal	2%
Carbohydrates	5.7g	2%
Protein	0.7g	1%
Fat	2.5g	4%
Saturated Fat	1.5g	8%
Cholesterol	2mg	1%
Sodium	6mg	0%
Potassium	57mg	1%
Fiber	0.6g	2%
Sugar	4.6g	9%
Vitamin C	16.5mg	18%
Calcium	20mg	2%
Iron	0.2mg	1%