This is how to make Chocolate Covered Strawberries – my ultimate emergency sweet treat! The little tip that makes all the difference is adding a touch of oil to the chocolate – stops the chocolate cracking when you bite into it and adds a touch of shine. A sweet, impressive crowd pleasing dessert option – and just 47 CALORIES per piece!
For the 5th time this month, I started to write “This will be a familiar recipe to my friends because I make it all the time!”.
I typed it, then deleted then, then typed out how I wrote it then deleted it.? Creative writing certainly isn’t my forte!
In all honesty though, Chocolate Covered Strawberries are a sweet treat I make frequently, for large and small gatherings. They’re super quick to make (brilliant emergency food), and for me, the biggest clincher for me is that they truly are a crowd pleaser. How many times have you slaved away on a dessert only to find that a) people are too full to have more than a tiny slice; b) friends who declare they’re on a diet (and we all know that January is all about NYE resolutions to be healthier!); and c) doesn’t suit certain dietary requirements?
And thus the reason why Chocolate Covered Strawberries frequently make an appearance at my gatherings. ? No matter how full you are, you can always fit in one of these. 47 calories each, gluten free, no need for plates, a little hit of sweet indulgence combined with juicy freshness.
I’m also one of those people who tends to get swept up in the frenzy of the savoury part of menus, leaving dessert as an after thought. Habit from my youth, I think. Dessert was never a big deal in my family. In fact, we never had dessert for every day meals. Dessert only ever made an appearance on special occasions – probably a handful of times every year.
And even today, I can’t kick the habit. I know some people make dessert the priority. I envy those who are inspired to make towering creations, so pretty they are like art.
Me, I’m all about the savoury part, then I’m scrambling to make the dessert. Hence why Chocolate Covered Strawberries are probably the most made sweet treat in my repertoire. Really.❤️
Aren’t they just so pretty?? I just love them!
Chocolate Covered Strawberries aren’t hard to make but I do have two little tips:
1. Make sure the strawberries are dry. Chocolate won’t stick to wet strawberries; and
2. Tiny touch of oil for shine and soften chocolate – The main reason I add oil to the chocolate is to soften it a touch. So when you bite into it, it doesn’t crack and fall off the strawberry (gasp! disaster!). The other incidental benefit is that it makes the chocolate a tiny bit shinier (melted chocolate = super shiny, once set = matte).
You probably don’t need it, but I’ve made a little recipe video – it’s below the recipe. 🙂 Oh! And of course, get as creative as you want with the coatings! I did some crushed nuts and coconut (they taste like lamingtons!).
Happy weekend! – Nagi xx
- 1 cup / 175 g chocolate chips (Note 1)
- 2 tsp vegetable oil (or grapeseed oil, canola, peanut or other neutral oil) (Note 2)
- 500 g / 1 lb strawberries (Note 3)
- Desiccated coconut
- Crushed nuts
- Other coating of choice
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.
Refrigerate for 30 minutes or until chocolate is firm.
Best served within 12 hours of making. (Note 4)
1. 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!
2. 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.
3. 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.
4. 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.
5. Nutrition per strawberry, assuming 25 strawberries in total (about 3.5 - 4 cm long, decent size).
WATCH HOW TO MAKE IT
LIFE OF DOZER
Why does this look so familiar?? ? Oh right. It’s a scene out of JAWS.