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Chocolate Covered Strawberries (3 Ingredients) Recipe

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4.3 from 15 reviews

Delicious and simple Chocolate Covered Strawberries made with just three main ingredients: fresh strawberries, semi-sweet chocolate, and optional desiccated coconut or nuts for an extra crunch. This easy recipe features melted chocolate dipped strawberries that can be enjoyed as a sweet treat or used as elegant toppings for cakes and desserts.

Ingredients

Strawberries

  • 250 grams strawberries (or 18 to 20 medium-sized)

Chocolate Coating

  • 175 grams semi sweet chocolate (or milk chocolate)
  • ½ tablespoon neutral oil (or butter at room temperature)

Optional Topping

  • 3 to 4 tablespoons desiccated coconut (unsweetened) or coarsely ground nuts like almonds, cashews, pistachios

Instructions

  1. Prepping Strawberries: Rinse the strawberries thoroughly using a strainer or colander and drain well. Place them on a tray or plate and pat dry completely with a kitchen towel. It is crucial that the strawberries are fully dry before coating with chocolate to ensure the chocolate adheres properly.
  2. Melting Chocolate in Double Boiler: Chop the chocolate into small cubes and place in a heat-proof bowl with the oil. Heat 1 to 1.5 cups of water in a saucepan until simmering gently. Lower the heat and place the bowl on top, making sure it doesn’t touch the water. Stir continuously with a wooden spoon or spatula until all chocolate is melted. Remove from heat and set aside.
  3. Melting Chocolate in Microwave (alternative): Place chopped chocolate and oil in a microwave-safe bowl. Melt on 80% power in 1-minute bursts, stirring well after each burst, for 2 to 3 minutes total until smooth. Continue microwaving in 30-second bursts if needed, stirring carefully to avoid seizing.
  4. Preparing the Tray: Line a tray or plate with aluminum foil, butter paper, or parchment paper. If using desiccated coconut or nuts, spread some on another small plate.
  5. Dipping Strawberries: Dip each strawberry into the melted chocolate, coating about three-quarters to fully. If using the topping, immediately roll the chocolate-covered strawberry in coconut or nuts. If the chocolate is too runny, let it set slightly on the parchment for a few minutes before rolling in toppings.
  6. Setting the Chocolate: Place the dipped strawberries on the lined tray without moving them to prevent smudging. Once all strawberries are coated, let them cool at room temperature briefly, then refrigerate for 10 to 15 minutes until the chocolate sets completely.
  7. Serving: Serve chocolate covered strawberries plain or use them as an elegant topping for cakes, cupcakes, custards, puddings, or mousse.
  8. Storage Suggestions: Enjoy the strawberries within a couple of hours if kept at room temperature. If refrigerated, consume within one day for best freshness.

Notes

  • Make sure strawberries are completely dry before dipping to help chocolate adhere and prevent seizing.
  • Use a neutral oil or softened butter to smooth out the chocolate and make it easier to coat.
  • The desiccated coconut or nuts are optional but add lovely texture and flavor contrast.
  • Chocolate can be melted either using a double boiler method or microwave; stirring frequently is key to prevent burning or seizing.
  • If chocolate drips too much during dipping, refrigerate coated strawberries briefly before rolling in coconut or nuts.
  • Keep coated strawberries refrigerated if not serving immediately to maintain chocolate firmness.
  • This recipe yields about 20 medium-sized chocolate covered strawberries.

Find it online: https://cozyplatter.com/chocolate-covered-strawberries-3-ingredients-recipe/