Description
Delight in these elegant and easy-to-make Chocolate-Covered Strawberries, perfect for parties, romantic occasions, or a luxurious everyday treat. Fresh, juicy strawberries are dipped in rich, smooth semi-sweet chocolate, setting into a glossy, irresistible coating with just a few simple steps and minimal ingredients.
Ingredients
Scale
Strawberries
- 1 pound fresh strawberries (washed and dried)
Chocolate Coating
- 8 ounces semi-sweet chocolate chips
- 1 tablespoon coconut oil (optional, for smoother melting)
Instructions
- Prepare baking sheet: Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Melt chocolate: In a microwave-safe bowl, combine the chocolate chips and optional coconut oil. Heat in 30-second intervals, stirring thoroughly after each, until the chocolate is completely melted and smooth.
- Dip strawberries: Hold each strawberry by its green stem and dip into the melted chocolate until fully coated. Gently allow any excess chocolate to drip off to avoid clumps.
- Set chocolate: Place the dipped strawberries on the prepared baking sheet, ensuring they don’t touch each other for even cooling.
- Chill: Refrigerate the strawberries for 15 to 30 minutes, or until the chocolate coating is firm and set.
- Serve or store: Enjoy immediately or store the chocolate-covered strawberries in an airtight container in the refrigerator for up to two days to maintain freshness and texture.
Notes
- For best results, use fresh, firm strawberries that are completely dry before dipping.
- Coconut oil is optional but helps create a shinier and smoother chocolate coating.
- Chocolate chips can be substituted with chocolate bars chopped finely if preferred.
- For a decorative touch, drizzle white chocolate or sprinkle nuts before the coating sets.
- Consume within two days for optimal freshness as strawberries release moisture over time, which may affect chocolate texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
