Marie Saba

From My Kitchen To Yours

Chocolate Covered Strawberries

These Chocolate Covered Strawberries are so much fun! Skip the candy store this Valentine’s Day and make your own chocolate covered strawberries for someone you love!

All you need are fresh strawberries (the larger the better), some good chocolate and a tablespoon of a neutral-flavored oil. For the strawberries, you’ll want some firm, bright red berries with leaves. Wash and dry them well (otherwise the chocolate won’t stick).

For the chocolate, any chocolate will work. My favorite chocolate is the Ghirardelli 60% Cacao bar or some semi-sweet chunks. For the oil, we used refined coconut oil with no coconut flavor. Another vegetable oil like avocado oil or light flavored olive oil would also be fine.

If you’re looking for another delicious chocolate dessert, check out my Dark Chocolate Tart. Also, if you have leftover melted chocolate, add a bit more coconut oil and turn it into Chocolate Shell Sauce for ice cream!

Chocolate Covered Strawberries

Ingredients

10 ounces semi-sweet chocolate chunks
1 Tablespoon refined coconut oil (no coconut flavor)
1 pound fresh strawberries with leaves, washed and dried

For decorating: 1 cup white chocolate chips and candy sprinkles

Instructions

In a double boiler over medium-low fire, melt the semi-sweet chocolate chunks and coconut oil, stirring occasionally until smooth. Then turn-off the fire, as the residual heat from the warm water will keep the chocolate warm while you dip the strawberries.

Working with one strawberry at a time, hold the strawberry by the leaves, dip the fruit into the chocolate, swirl it around and then wipe off any excess along the edge of the bowl. Place covered strawberries on a baking sheet lined with parchment paper, and finish dipping remaining strawberries. Let the chocolate set at room temperature for 10 minutes.

To melt the white chocolate, use the double boiler again over a medium-low fire, stirring occasionally. When chocolate is melted, turn off the fire. Cut the very tip of one corner off of a plastic sandwich bag. Spoon the melted chocolate into the corner with the cut tip, and then use the bag to drizzle the warm white chocolate onto the chocolate-covered strawberries. Leave strawberries at room temperature until chocolate hardens.

Alternatively, if you prefer to decorate with sprinkles, simple shake sprinkles on the (still wet) chocolate-covered strawberries. Strawberries are best enjoyed the same day, but will keep in the refrigerator for 24 hours if needed.

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