Chocolate Dipped Strawberries

Easy chocolate dipped strawberries with a velvety chocolate shell prepared using chocolate chips in the microwave. Only 3 ingredients and 15 minutes of prep time to make.

Course Dessert

Cuisine American

Keyword chocolate dipped strawberries, easy chocolate covered strawberries, chocolate covered strawberries with chocolate chips

Prep Time 15

Cooling time 1

Total Time 1 15

Servings strawberries

Calories 92kcal

Author Jamie

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

The chocolate shell on these strawberries has a velvety, melt-in-your mouth texture. If making these in a warmer climate, see the notes below.

Storage: Chocolate covered strawberries last one day or a little more at room temperature, and up to 3 days in the refrigerator. I think they are best kept at room temperature. If refrigerating, store in a closed container with paper towels above and below the strawberries to prevent extra moisture from building up. Around days 2 or 3 when the strawberries noticeably release their liquid, consume the strawberries quickly because they will soon go bad.

Notes on melting chocolate:

Dark baking chocolate or chocolate chips without lecithin will melt more easily and smoothly. Lecithin is a stabilizer and is intended to prevent melting. I use Enjoy Life Chocolate Chips (no lecithin) and sometimes also add a chopped bar of dark chocolate for refined taste.
It's easier to dip the strawberries in a deep wide-mouthed jar or liquid measuring cup. This is one of the reasons I recommend microwaving the chocolate rather than using a double boiler, since the double boiler would require transferring the chocolate to another container for easy dipping.
A double boiler is a perfectly fine way to melt the chocolate. It is also more reliable since you are less likely to burn the chocolate this way.
I added just a little oil to the chocolate to thin and soften the shell. At room temperature, this makes a really divine creamy chocolate strawberry bite. If making these in a warmer climate, using coconut oil can provide a little extra security against melting since it is solid at room temperature.

Nutrition