Chocolate-Covered Strawberries
Updated Feb. 15, 2024
- Total Time
- 40 minutes
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound large strawberries
- 2(3 ½-ounce) bars dark (bittersweet) chocolate (60 to 70 percent cacao) or high-quality white chocolate (see Tip), broken into small pieces
- 1teaspoon olive oil (optional)
Nutritional analysis per serving (10 servings)
125 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 14 grams sugars; 1 gram protein; 18 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the strawberries: Rinse and drain the berries well, then dry them off with paper towels. (If you have time, let them further air-dry in the refrigerator, about 1 hour.)
- Step 2
Melt the chocolate: Fill a small pot with ½ inch of water, bring it to a simmer, then turn off the heat. Place a medium heatproof bowl over the pot. The bowl should not touch the water. Add two-thirds of the chocolate to the bowl and melt completely, stirring occasionally with a flexible spatula. Stir in the olive oil, if using, for a shinier end result. (This oil method is called faux tempering and is great insurance; just note that your final chocolate shell will be less snappy.)
- Step 3
Cool the chocolate: Remove the bowl from the pot and add the remaining chocolate, stirring constantly until melted. Then, keep stirring until cool and starting to thicken (if too thick, return to the hot water to melt again). The mixture should feel slightly warmer than your bottom lip.
- Step 4
Dip the strawberries: Holding each strawberry by its stem, dip it into the chocolate, twisting it to cover completely, then let any excess chocolate run off before placing on a parchment-lined sheet pan. Successfully tempered chocolate should set in 10 to 15 minutes at room temperature. If the chocolate doesn’t set at room temperature, refrigerate until it does. Stored and refrigerated in an airtight container lined with a paper towel, the chocolate-covered berries can keep for up to 2 days.
- For this recipe, it’s important to use a chocolate bar from the candy section of the grocery store, not the baking section. Baking chocolate and chocolate chips have additives, such as stabilizers, that make them harder to temper. When picking white chocolate, go for high-quality bars, such as Lindt or Ghirardelli.
Private Notes
Comments
Start with your largest strawberries, and save the smaller ones for the end when your chocolate level is lower. You'll thank yourself!
Instead of olive oil, I typically use coconut oil. That helps preserve the "snap" of the chocolate.
For the bold folks attempting this recipe - just use a thermometer. Remove the chocolate from the heat at 115 F degrees. Stir in rest of chocolate, then keep stirring until you get to 90 F degrees. Then dip your berries.
Easy and pretty reliable. I had some extra so tried to use it on a banana but it didn't really harden like it did on strawberries. no idea why.
Yes, in Florida we have great strawberries at Valentines Day! Plant City Strawberry Festival now. Lazy way to do this; use semi sweet choc chips in bowl with microwave, about half a bag. Microwave every 25-40 secs and stir. When melted, add approx 1 tbsp oil and stir. Coat strawberries and refrigerate. Adapt to more choc or more strawberries depending on quantity available. Always get rave reviews!
You know there are chocolate shops that carry high quality chocolate couverture like Chocolate Necessities in Wa or similar store for quality chocolate.