Chocolate Covered Strawberries are the ultimate emergency 3 ingredient dessert! Just strawberries, any chocolate and a teeny touch of oil which will stop the chocolate from cracking and sliding straight off the strawberries when you bite into them.
A sweet, impressive crowd pleasing dessert option – and just 47 CALORIES per piece!
Chocolate Covered Strawberries
How many times have you slaved away on a dessert only to find that:
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people are too full to have more than a tiny slice;
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friends who declare they’re on a diet (and we all know that January is all about NYE resolutions to be healthier!); or
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doesn’t suit certain dietary requirements?
And thus the reason why Chocolate Covered Strawberries frequently make an appearance at my gatherings – and here’s why:
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They are the ultimate quick 3 ingredient dessert
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Easy to make vast quantities
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Bite size – No matter how full you are, you can always fit in one of these.
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For the health conscious – just 47 calories each, gluten free
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No need for plates
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Not overly heavy dessert – a little hit of sweet indulgence combined with juicy freshness.
Chocolate Covered Strawberries are the ultimate quick 3 ingredient dessert!
I’m also one of those people who tends to get swept up in the frenzy of the savoury part of menus, leaving dessert as an after thought. Habit from my youth, I think. Dessert was never a big deal in my family. In fact, we never had dessert for every day meals. Dessert only ever made an appearance on special occasions – probably a handful of times every year.
And even today, I can’t kick the habit. I know some people make dessert the priority. I envy those who are inspired to make towering creations, so pretty they are like art.
Me, I’m all about the savoury part, then I’m scrambling to make the dessert. Hence why Chocolate Covered Strawberries are probably the most made sweet treat in my repertoire. Really.❤️
Aren’t they just so pretty?? I just love them!
Chocolate Covered Strawberries – TIPS
Chocolate Covered Strawberries aren’t hard to make but I do have two little tips:
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Make sure the strawberries are dry. Chocolate won’t stick to wet strawberries; and
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Tiny touch of oil for shine and soften chocolate – The main reason I add oil to the chocolate is to soften it a touch. So when you bite into it, it doesn’t crack and fall off the strawberry (gasp! disaster!). The other incidental benefit is that it makes the chocolate a tiny bit shinier (melted chocolate = super shiny, once set = matte).
You probably don’t need it, but I’ve made a little recipe video – it’s below the recipe. 🙂 Oh! And of course, get as creative as you want with the coatings! I did some crushed nuts and coconut (they taste like lamingtons!).
Happy weekend! – Nagi xx
3 Ingredient Desserts
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1 ingredient Dulce de Leche – Slow Cooker Caramel
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Classic Scones – and faster Lemonade Scones – both 3 ingredients!
Chocolate Covered Strawberries
WATCH HOW TO MAKE IT
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Chocolate Covered Strawberries
Ingredients
- 1 cup (175g) chocolate chips (Note 1)
- 2 tsp vegetable oil (or grapeseed oil, canola, peanut or other neutral oil) (Note 2)
- 500g / 1 lb strawberries (~25 strawberries, depends on size, Note 3)
Optional - for coating
- Desiccated coconut
- Crushed nuts
- Spinkles
- Other coating of choice
Instructions
- Line a tray with baking paper (parchment paper).
- Place chocolate in a microwave proof bowl.
- Microwave on high in 30 second bursts, stirring in between, until smooth (see video).
- Pick up a strawberry by its stem, or gather up the leaves around the stem to get a grip hold on the strawberry.
- Dip into the chocolate, rolling to coat most of it (see video), the place onto the tray.
- Repeat with remaining strawberries.
- If using coconut / nuts or other coating, dip into the coating then lay on tray.
- Refrigerate for 30 minutes or until chocolate is firm.
- Best served within 12 hours of making. (Note 4)
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Why does this look so familiar?? Oh right. It’s a scene out of JAWS.
Hi Nagi, Have followed many of your recipes. This one makes no mention of the oil in the written recipie???
Thank you for your recipe. I made these tonight, they were delicious
This is the fastest dessert to make and is delicious for both adults and kids!
I’m surprised it doesn’t have as much traction as other desserts!
Hi Nagi.
Just wondering if I keep these refrigerated until serving or chill until hard then keep at room temp?
Thanks
Made these for family easter gathering, 4 x punnets worth gone in a flash, delicious! As were your vanilla cupcakes, vanilla frosting and mini quiches…these are all I’ve tried so far from your website but omygosh!!! I am sold…..thank you for such terrific beautiful recipes which are easy to follow and work out perfect! I love your style and your little additions over dozer are cute, I will definitely be heading to your site/recipes for inspiration a whole lot more from here on in
Made these today perfect recipe as always!
Just made them for my family although they are at school and work….. might not be any left by the time they come home they look delicious. I may have put in too much oil it came out of the bottle too fast but they still look lovely. Would that be a problem with too much oil? It’s not majorly too much but maybe an extra half a teaspoon?
The chocolate will just be slightly softer Abby 🙂 N x
Made these for my women’s bible study and everyone loved them, and they looked so impressive 😁
Nice Amy! I bet they went down a treat! N x
I am so impressed with all your receipes – so easy to understand and perfect results everytime- thank you
I’m glad you’re enjoying the recipes Janet!
Hi Nagi, just the dessert i was looking for, to make for Xmas!! Easy peasy yet glamorous
Just to check, when do we dip the coating? Is it after chilling 30mins? Or after dipping the choc?
Hi Selene! Straight after dipping in chocolate while it’s wet so the coating sticks!:)
The strawberry covered in chocolate look so amazing, and this is a perfect recipe for San Valentine!
Duh! Didn’t even THINK of that!!!!! 🙂
Oh man these look so good 🙂 Missing the Summer over in Aus!!
You probably really don’t want to hear that I’m spending the day at the beach with friends today? 😉
Thanks for another great recipe, Nagi. Here in Florida, just about 1.5 hours north of me is an area called Plant City–the Strawberry Capitol of the WORLD!!!! While that might all just be a tourist promotion, I do intend to try this recipe as soon as those delicious berries are back in season.
Just wanted Dozer to know never to eat the dark chocolate. It contains some compounds that are lethal to dogs, depending on their size. Looks like he is enjoying the chocolate-free berry. Try him on watermelon (no seeds). My dogs love it, especially during these hot summer days. (It’s winter here now—85F .) Anyway, I always look forward to your fun, imaginative posts. Life is definitely a better place with you and Dozer in it!
Oh WOW I didn’t know about Plant City! I would love to visit some day!!! And YES to no chocolate for dogs. That is one rule I have always abided by strictly from when I was a youngster. Dozer is not even allowed a nibble of chocolate cake! Thank you for the compliment, I’m glad you are enjoying my recipes and cheeky Dozer antics! N xx
Love, love chocolate dipped strawberries. I sometimes inject them with a small amount of liquor, Gran Marnier being a fav
Oooh fancy schmancy! Can’t believe I never thought to do that, I’ll have to give it a go!
I don’t eat sweets anymore but these will now be on my menu. Two of my favourite things – chocolate & strawberries.
And not too bad for you either! 🙂 Happy weekend Joanna! N x
Hi Nagi
I just love all of your recipes or most of them anyway!
How do you pronounce your name is with a soft g sound?
Or a long a sound!
Love Dozer too!
I am from Alberta Canada so we are not having the type of weather you are! However we are avid watchers of the Oz Open tennis and hope to see it in real time next year!!! Keep those recipes coming!!!! Jean-e
Hi Jean-e! Oooh!!! Did you watch the Williams game last night? Watching the back story was so good, they truly are inspiring! And tonight!! EPIC final! This has been such a great Aus Open 🙂 N xx PS The “g” is pronounced like the “g” in “goat” 🙂 I should put a little video in my sidebar with audio – ba ha ha!!! N xx
Wow, notyBUT NICE!! Even Dozer agree! Keep Cool , calm and Carey on. On Monday having38C yuk, oh NO.
Ha ha YES! Dozer definitely approved!!!!
A desert … even I can make…thanks
YES YOU CAN!!!! ❤️
Used to make these for sale. I also inject an expensive balsamic into strawberries and present both on a platter.
Oh WOW! That sounds amazing Karen, thanks for the tip!!
I made these long time ago but they were not as pretty as yours! Not even close! Love the addition of nuts and coconut and the tips – will try make them again as they are a great treat!
They are, aren’t they?? I do hope you do, they’re SO YUM!!!
Another great recipe! Thanks Nagi! I don’t know if you can find them in Australia, but here in the US, I’ve found that Ghiradelli (?spelling?) 60% Cocoa baking chips are ideal for melting to coat cookies, fruit, etc. They melt extremely smoothly and give a rich, chocolaty shell that doesn’t have any traces of botterness. Our other readily available brand, Nestles, doesn’t melt well because it is coated. The Ghiradelli chips cost a bit more (about 50 cents per bag), but I think that they are well worth the expense.
As always, love, love, love your blog! I’m a major fan of savory offerings, and you’ve NAILED IT!
Kisses for Dozer……..XOXOXO
Kisses passed onto Dozer!!!! 🙂 Ghirardelli is the best, I brought some back with me last time I was in the states! Thank you for the kind words, I’m very flattered. 🙂 Have a great weekend! N xx