% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 4g | 20% |
Cholesterol 6mg | 2% |
Sodium 31mg | 1% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 0g | 1% |
Total Sugars 11g | |
Protein 1g | |
Vitamin C 11mg | 56% |
Calcium 28mg | 2% |
Iron 0mg | 1% |
Potassium 29mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Is there anything better than chocolate-covered strawberries? We think not. They're indulgent and classy, romantic and a little cheesy—just sweet enough to make you and your loved ones smile.
How do you make chocolate-covered strawberries?
The process is simple: You rinse and pat dry strawberries, then melt your chocolate. You can melt chocolate the fancy way in a double boiler (which really only sounds fancy—it's super simple), or you can just melt it in the microwave in a heat-proof bowl.
The key thing here is you must make sure your strawberries are indeed dry before you proceed! If there's too much moisture on your strawberries, the chocolate will not stick properly and the water content will also disturb the crystallization in your melted chocolate. Ever wonder why poorly tempered chocolate looks frosty and streaked? Water or exceedingly high temperatures are probably the culprits.
What kind of chocolate is good for chocolate-covered strawberries?
We recommend using standard semisweet chocolate chips, but you can use dark chocolate, too. If you're a fan of white chocolate, you might enjoy our strawberry ghosts.
Should I refrigerate chocolate-covered strawberries?
You want to refrigerate the strawberries until the chocolate is set, about 30 minutes, but then remove—especially before serving. We like the strawberries to be closer to room temperature for serving. If it's too cold, the chocolate might be too hard and you'll have a difficult time biting through the shell!
Do I need to use coconut oil in the chocolate?
We like to combine coconut oil and melted chocolate so that the chocolate hardens faster and a little thicker. The coconut oil makes the chocolate act like a chocolate magic shell. It's not essential—and doesn't add much flavor at all—but we recommend it because it makes the chocolate much smoother to work with.
If you've made these treats, let us know how you liked 'em and drop us a rating and comment down below! For more ideas on what to pair your strawberries with for a quick snack, check out these things you can dip your strawberries into!
Editor's Note: The introduction to this recipe was edited on December 9, 2021 to include more information.
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Ingredients
- 1 pt.
strawberries
- 2 c.
semisweet chocolate chips
- 2 tbsp.
coconut oil
Directions
- Step 1Line a large baking sheet with parchment paper. Rinse strawberries and pat dry with paper towels.
- Step 2In a small microwave-safe bowl, combine chocolate chips and coconut oil and microwave in 30-second intervals, stirring in between, until completely melted.
- Step 3Dip strawberries in chocolate and place on prepared baking sheet.
- Step 4Refrigerate until chocolate is set, about 30 minutes.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
Makinze is currently Food Editor for Delish, where she develops recipes, creates and hosts recipe videos and is our current baking queen.. Reigning from Oklahoma, she's also our go-to for all things regarding Midwestern cuisine. She's also our expert pie crimper.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.