Chocolate Dipped Strawberries

large stawberries dipped in chocolate on parchment paper

Chocolate Dipped Strawberries

Juicy strawberries dipped in a glossy chocolate shell, a simple three-ingredient dessert that looks far more impressive than the effort involved. Perfect for Valentine's Day, celebrations and party platters.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Keyword chocolate covered strawberries, chocolate dipped strawberries, easy dessert, Valentine's dessert, chocolate strawberries, no bake dessert, easy chocolate dessert

Prep Time 5

Cook Time 5

Total Time 25

Servings strawberries

Calories 43kcal

Author Nicole Shroff

Ingredients

24 medium strawberries
170 g chocolate (1 cup) dark, milk or white - cut into small pieces
2 teaspoon butter

Metric - US Customary

Instructions

Wash 24 medium strawberries under cold water, dry well and lay them on a dry kitchen towel. Line a tray with parchment paper.
Fill ⅓ of a small saucepan with water. Once it starts to simmer, place a pyrex glass bowl to sit on top of the pan, and pour in 170 g chocolate pieces.
When most of the chocolate has melted, stir in 2 tsp butter and mix well. Remove from heat and set aside to cool down.
After the chocolate has cooled, and is only slightly warm, holding each strawberry by its leaves, dip ¾ into the chocolate and twirl to fully coat it. Hold over the bowl and twirl it so any excess drips fall into the bowl. Then place the strawberry on the parchment paper to set. Do the same with the rest of the strawberries.
Keep in a cool part of the kitchen to set or chill in the fridge for 10-15 minutes, till the chocolate has hardened. Serve the same day.

Notes

Strawberries - use room-temperature strawberries, selecting those that are ripe and firm (not soft and bruised). Medium size strawberries often taste better than the very large ones, wash them under cold water.

Chocolate - for best flavour use a good quality chocolate.

Keep everything dry - a single drop of water will make melted chocolate seize turning it thick and grainy. Dry the strawberries thoroughly and never let the bowl touch the simmering water.

Don't overheat the chocolate - overheated chocolate goes thin, takes longer to set and dries dull or streaky. Melt it gently and take it off the heat while a few pieces are still visible, letting the residual warmth finish the job.

Use room-temperature strawberries - chilled strawberries sweat as they warm and that moisture stops the chocolate sticking making slide off.

Nutrition