Chocolate Covered Strawberries
Easy chocolate covered strawberries with a thin, velvety chocolate shell made with chocolate chips or dark chocolate. Just 3 ingredients and 15 minutes of prep.
Servings 18 strawberries
Calories 92kcal
Ingredients
- 1 ½ cups semi-sweet chocolate chips or chopped dark chocolate (300 grams)
- ¾ teaspoon vegetable oil , avocado oil, or other neutral tasting oil
- 18-20 medium fresh strawberries
Instructions
- Prepare the strawberries: Rinse and dry the strawberries completely with a towel or paper towel. They need to be at room temperature for dipping, so allow them to warm up (and pat dry a second time) if they were stored in the refrigerator. The chocolate will only stick to the strawberries if they are completely dry.
- Melt the chocolate: In a microwave safe bowl or liquid measuring cup, combine the chocolate and oil. Microwave in 20 second increments, stirring well in between, until the chocolate is melted and smooth. Use a thermometer if possible to keep the temperature around 100 degrees F or lower to prevent burning.
- Dip the strawberries: Line a baking sheet or pan with parchment paper or a silicone liner. One at a time, hold the strawberry leaves in a small bundle between your fingers and dip the strawberries into the chocolate. Pull straight out, allow the excess chocolate to drip off briefly, and set on the prepared pan. Leave a little room between the strawberries. Once dipped, drizzle any excess chocolate over the strawberries and allow to cool at room temperature until the chocolate hardens completely.
Notes
Chocolate: Semisweet chocolate chips or chopped dark chocolate both work. I often use chocolate chips for convenience.
Oil: The small amount of neutral oil makes the coating thinner and softer to bite through. You can omit it for a firmer shell.
Gluten-Free/Dairy-Free: Use chocolate that meets your dietary needs and check the label for cross-contact if necessary.
Make Ahead: Chocolate covered strawberries are best the day they're made. They can also be prepared the night before.
Storage: Refrigerate leftovers for up to 3 days. I like placing paper towels in the container to absorb excess moisture as the strawberries release liquid.
Freezing: I don't recommend freezing chocolate covered strawberries; the berries become soft and watery after thawing and the chocolate can separate from the fruit.
Nutrition
Calories: 92kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 103mg | Fiber: 1g | Sugar: 6g | Vitamin A: 9IU | Vitamin C: 7mg | Calcium: 11mg | Iron: 1mg