Chocolate-Covered Strawberries
Stemmed strawberries dipped in dark chocolate. A quick Valentine’s dessert in twenty minutes.
- Time
- 20 min
- Serving
- 298 kcal
- Ingredients
- ≈ $2.07
- Protein
- 4 g
Ingredients
- 1 Strawberriespack 400 g ≈ $3.50 100 g
- 2 Dark chocolatepack 90 g ≈ $2.50 35 g
- 3 Milk chocolatepack 90 g ≈ $1.80 10 g
- 4 Butterpack 180 g ≈ $1.58 3 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Wash the strawberries1 and pat them *completely* dry—chocolate won’t stick to wet berries; leave the stems on.
Melt dark2 chocolate with butter4 in 20-second bursts in the microwave, stirring between each; melt milk3 chocolate separately for drizzling.
Hold each berry by the stem and dip it two-thirds into the chocolate, let excess drip off, then place on parchment.
Pipe or drizzle milk3 chocolate in zigzags using a corner of the wrapper.
Chill for 15 minutes until set; eat the same day.
Tips
- Why it works
- Pat strawberries dry so chocolate adheres evenly. Wet spots cause clumping or sliding off. Use a paper towel to wipe each berry.
- Substitutions
- Replace butter with 3g coconut oil for melting chocolate; swap milk chocolate for white chocolate if needed.
- Common mistakes
- Over-microwaving chocolate burns it. It smells acrid and looks grainy; stir between bursts to check.
- Storing and reheating
- Eat fresh; chocolate softens in the fridge after 1 day. Store in an airtight container if needed.
- Serve with
- Pair with a glass of chilled red wine or serve as a gift with a box of chocolates for birthdays.
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