Sophisticated. Fresh. Indulgent. These Simple Chocolate Covered Strawberries are the perfect, no-fuss dessert, that can be mastered in minutes!
Chocolate and strawberries are such a wonderful flavour combination! I especially love the freshness and decadence that comes with a perfectly ripened strawberry, covered in chocolate! My Simple Chocolate Covered Strawberries recipe makes foolproof chocolate covered strawberries that use one simple and stress-free baking hack – read on for more!
Whether they are made with dark chocolate, milk chocolate, or semi-sweet chocolate – a dollop of coconut oil melts together with your favourite chocolate to create a rich and smooth chocolate coating. My Simple Chocolate Covered Strawberries are made from 3 ingredients and will leave you craving these treats whenever perfectly ripe strawberries are within your reach. And – who says chocolate covered strawberries are only for Valentine’s Day?! These delicious treats are sure to show your loved ones just how much you care, any time of year! Come along as we make these simple and show stopping strawberries!
What kind of chocolate is used for dipping these strawberries?
These chocolate covered strawberries can be made with your favourite chocolate! I have used dark, semi-sweet, milk, and white chocolate – all with great results (note: just remember that white chocolate and milk chocolate melt a little bit faster than dark chocolate varieties so keep a close eye!). This recipe will work well with chopped chocolate or chocolate chips.
Why is coconut oil listed as an ingredient in this recipe?
The addition of coconut oil to the chocolate coating creates a glossy exterior that clings to each chocolate covered strawberry making each bite effortless. Coconut oil also allows your chocolate coating to harden within minutes of being placed in the cold (such as a refrigerator or outside on a cold day). If you don’t have coconut oil on hand, simply use 1/2-1 tablespoon of another oil product such as canola oil or vegetable shortening. Oh and DON’T WORRY!! Adding such a small amount of coconut oil to your chocolate will not make your strawberries taste like coconut!
Fun Fact
Ice cream companies add coconut oil to chocolate to create the chocolate coating on ice cream bars!
Can I make these Chocolate Covered Strawberries in advance?
These Chocolate Covered strawberries are at their best when they are made on the same day as you need them! This is because perfectly set chocolate covered strawberries do continue to release moisture during storage. Having said that, even with some moisture beads on the surface of your chocolate covered strawberries the next day, they are equally delicious!
What can I do with the leftover chocolate?
So many things! I don’t like to waste any chocolate in The Mindful Meringue kitchen! Since chocolate covered strawberries require more chocolate for dipping purposes than to cover the strawberries, the leftover chocolate you have an be used for hot chocolates, dipping/drizzling over other fruit/desserts, or even storing in the fridge until melted again for the next batch of chocolate covered strawberries!
To make my Simple Chocolate Covered Strawberries, you will need:
Large Strawberries (As many as you have! This recipe can make at least 1 pound of chocolate covered strawberries.)
Chocolate Chips or roughly chopped (Dark, Semi-sweet, or Milk chocolate)
Coconut Oil (about 1/2 tablespoon for each 1 cup of chocolate)
Let’s make my Simple Chocolate Covered Strawberries!
Wash your strawberries and pat dry with a paper towel. Gently pull leaves on strawberry stem away from strawberry flesh (note: this is to allow more “dip-able” surface area for your strawberries, make sure not to remove the stems during this process!)
Chocolate Dipping 101:
If your strawberries do not have long, sturdy stems * like those pictured here * you can use two toothpicks/skewers poked into each strawberry base to allow for good grip during the chocolate dipping process. The toothpicks/skewers can be removed once chocolate is set, before serving.
Line a baking sheet (or other flat, clean surface) with parchment paper or a silicone mat. Set aside.
If only using one type of chocolate, load all of the chocolate chips into a small-medium sized heat-proof container. If using 2 types of chocolate chips, fill 2 smaller heat-proof bowls/glasses with the two different chocolates. Add 1/2-1 tbsp of coconut oil to each heat proof container (note: you are adding 1/2 tbsp coconut oil for each cup of chocolate).
Heat chocolate and coconut oil in the microwave, in 30 second increments. Stir after each 30 second interval and repeat until chocolate is 3/4 melted. Remove from microwave and continue stirring chocolate until all chocolate is melted and chocolate is runny.
Dip strawberry in melted chocolate, gently shake off excess chocolate, and lay flat onto surface lined with parchment/wax paper.
Chocolate Dipping 101:
If you notice that stirring the chocolate has caused air bubbles, simply hit the chocolate on a flat surface/counter (or your palm) a few times to break the air bubbles.
Optional: Take 2 tbsp of remaining chocolate and fill into piping bag. Cut off tip of piping bag and drizzle dipped chocolate covered strawberries with additional chocolate.
Allow strawberries to set in a cool location (refrigerator, cold cellar) for 5 min or in the freezer for 1-2 min. Strawberries will be not tacky, and be hard to the touch when done.
1pound (or pint)Strawberrieswashed, dried, and with stems intact
2tbspCoconut Oil
Instructions
Wash your strawberries and pat dry with a paper towel. Gently pull leaves on strawberry stem away from strawberry flesh (note: this is to allow more "dip-able" surface area for your strawberries, make sure not to remove the stems during this process!)
Line a baking sheet (or other flat, clean surface) with parchment paper or a silicone mat. Set aside.
If only using one type of chocolate, load all of the chocolate chips into a small-medium sized heat-proof container. If using 2 types of chocolate chips, fill 2 smaller heat-proof bowls/glasses with the two different chocolates. Add 1/2-1 tbsp of coconut oil to each heat proof container (note: you are adding 1/2 tbsp coconut oil for each cup of chocolate).
Heat chocolate and coconut oil in the microwave, in 30 second increments. Stir after each 30 second interval and repeat until chocolate is 3/4 melted. Remove from microwave and continue stirring chocolate until all chocolate is melted and chocolate is runny.
Dip strawberry in melted chocolate, gently shake off excess chocolate, and lay flat onto surface lined with parchment/wax paper (note: you may need to swirl your strawberry in chocolate to cover all surfaces).
Optional: Take 2 tbsp of remaining chocolate and fill into piping bag. Cut off tip of piping bag and drizzle dipped chocolate covered strawberries with additional chocolate.
Allow strawberries to set in a cool location (refrigerator, cold cellar) for 5 min or in the freezer for 1-2 min. Strawberries will be not tacky, and be hard to the touch when done.
Serve and enjoy!
Video
Notes
Sofia’s Tips:
Don’t have coconut oil? No problem. Any type of flavourless oil can be used in place of coconut oil.
Is the chocolate in this recipe tempered? Not quite. While these Chocolate Covered Strawberries are not technically tempered, allowing some chocolate chips continue to melt into your chocolate mixture after heating does allow the surface of your chocolate to have more shine then it would have otherwise. The addition of the coconut oil also gives you a lovely crack without the need for the chocolate to be tempered.
Missing strawberry stems? If your strawberries do not have long, sturdy stems, you can use two toothpicks/skewers poked into each strawberry base to make dipping easier.
Is this recipe gluten-free? Yes. The only ingredients in this recipe are chocolate, strawberries, and coconut oil. If you are particularly sensitive or allergic to gluten make sure the chocolate you are using is made without any possibility of contamination with gluten.
Leftover chocolate covered strawberries can be stored in an airtight container in the refrigerator for up to 2 days.
Have you tried this recipe!? I would love to know what you think! Leave a comment below!
Keyword 10 minute recipe, chocolate covered strawberry, date night dessert, raspberry chocolate desserts, valentine’s day desserts
