Chocolate Covered Strawberries
Delicious chocolate-dipped strawberries feature plump strawberries enveloped in luscious melted chocolate. My method for crafting these delectable treats calls for only three straightforward ingredients and can be prepared in a mere 15 minutes!
Ingredients
- 250 grams strawberries or 18 to 20 medium-sized
- 175 grams semi sweet chocolate or milk chocolate
- 3 to 4 tablespoons desiccated coconut – unsweetened or coarsely ground nuts like almonds, cashews, pistachios – optional
- ½ tablespoon oil (any neutral oil) or butter at room temperature
Instructions
Prepping Strawberries
- Rinse the strawberries well with water in a strainer or colander. Drain all the water.
- Place the strawberries on a tray or plate. Pat dry them with a kitchen towel. Set aside. Make sure that the strawberries do not have any water on them before you coat them with the chocolate.
Melting Chocolate In Double Boiler
- Chop the chocolate first in small cubes. Take the chopped chocolate and oil in a heat-proof bowl or small frying pan or skillet.
- Heat 1 to 1.5 cups water in a saucepan. On a medium heat boil or gently simmer the water.
- Lower the heat and place the bowl containing the chocolate and oil on top of the pan. Make sure that the bowl does not touch the bubbling hot water.
- Stir with a wooden spoon or spatula non-stop so that all of the chocolate melts.
- When all of the chocolate is melted, remove the bowl from the pan and set aside.
Melting Chocolate In Microwave
- Take the chopped chocolate and oil in a microwave safe bowl.
- On a microwave 80 power, melt the chocolate for a total of 2 to 3 minutes.
- Microwave in bursts of one minute. First microwave for a minute. Remove bowl and give a good stir. Microwave the second time for a minute. Remove and again mix and stir with a wooden spoon until the chocolate is melted.
- Even after removing the bowl, the chocolate will continue to melt, so be careful as you don't want the chocolate to seize.
- If some cubes or chunks are not melted, then continue to microwave for about 30 seconds or upto a minute.
Making Chocolate Covered Strawberries
- Place an aluminium foil or butter paper or parchment paper on a tray or plate.
- If using desiccated coconut then spread some coconut on another small plate.
- Dip each strawberry in the chocolate and cover it ¾ or fully. The melted chocolate can be lightly hot or warm when you dip the strawberries in it.
- This is an optional step. Now roll the strawberry in the desiccated coconut. Place it on the parchment paper or aluminium foil. Don't move or disturb them.
- If the chocolate is too flowing to coat in the coconut, then set the chocolate coated strawberries aside on the parchment paper for some minutes and let the chocolate set a bit. Then roll them on the desiccated coconut.
- Use up the remaining strawberries by coating them with chocolate.
- Let the chocolate cool at room temperature. Keep this tray in the fridge for 10 to 15 minutes and refrigerate till the chocolate sets.
- Serve chocolate covered strawberries plain or use them as a topping for cakes, cupcakes, custards, puddings or mousse.
Storage Suggestions
- Enjoy them as a sweet treat within a couple of hours if you keep them at room temperature. When refrigerated, then use them up within one day.
Nutrition
Calories: 63kcalCarbohydrates: 6gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 1mgPotassium: 73mgFiber: 1gSugar: 4gVitamin A: 6IUVitamin C: 7mgCalcium: 8mgIron: 1mg
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