By:Nagi
36 Comments
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:
people are too full to have more than a tiny slice;
friends who declare they’re on a diet (and we all know that January is all about NYE resolutions tobe healthier!); or
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:
They are the ultimatequick 3 ingredient dessert
Easy to make vast quantities
Bite size – No matter how full you are, you can always fit in one of these.
For the health conscious – just 47 calories each, gluten free
No need for plates
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 areprobably 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:
Make sure the strawberries are dry. Chocolate won’t stick to wet strawberries; and
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
3 ingredient Peanut Butter Chocolate Bars
3 ingredient Peanut Butter Cookies
1 ingredient Dulce de Leche – Slow Cooker Caramel
Parmesan Shortbread Biscuit (3 ingredients)
Classic Scones– and fasterLemonade Scones– both 3 ingredients!
Chocolate Covered Strawberries
WATCH HOW TO MAKE IT
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Chocolate Covered Strawberries
Author: Nagi | RecipeTin Eats
Prep: 10 minutes mins
Total: 10 minutes mins
Sweet
Dessert
5 from 7 votes
Tap or hover to scale
Recipe video above. These are the ultimate 3 ingredient dessert! Bite size, low cal, easy to make vast quantities - FAST!
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:
1. This needs to be made with cooking / baking chocolate, not eating chocolate (doesn't melt smoothly).
In Australia, we have chocolate buttons which are larger than chocolate chips. So if using buttons (or breaking up a block of cooking chocolate), go by weight rather than cup sizes (because 1 cup of chocolate buttons / melts weighs less than 1 cup of chocolate chips).
I used dark chocolate but you can use white or milk chocolate - whatever you prefer!
2. The addition of a bit of oil serves 2 purposes: 1) it makes the chocolate once set a bit shiner so it looks better; and 2) the chocolate sets a bit softer so when you bite into the strawberry, the chocolate doesn't shatter and slide off.
3. In Australia, strawberries are typically sold in punnet containers which are 250g / 8oz per punnet. This recipe makes enough chocolate to coat just under 500g/1 lb of strawberries.
4. After 12 hours, the strawberries start to sweat and soften (i.e. juicier). Still lovely, but after 1 1/2 days / 36 hours, I find they are too juicy for my taste. I think they are best served on the day of making them.
5. Nutrition per strawberry, assuming 25 strawberries in total (about 3.5 - 4 cm long, decent size).
Nutrition Information:
Serving: 27gCalories: 47cal (2%)Carbohydrates: 5.7g (2%)Protein: 0.7g (1%)Fat: 2.5g (4%)Saturated Fat: 1.5g (9%)Cholesterol: 2mg (1%)Sodium: 6mgPotassium: 57mg (2%)Fiber: 0.6g (3%)Sugar: 4.6g (5%)Vitamin C: 16.5mg (20%)Calcium: 20mg (2%)Iron: 0.2mg (1%)
Keywords: Chocolate covered strawberries
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Why does this look so familiar?? Oh right. It’s a scene out of JAWS.
Hi, I'm Nagi!
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
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36 Comments
Paul saysHi Nagi, Have followed many of your recipes. This one makes no mention of the oil in the written recipie???
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- Rahul Yadav says
Thank you for your recipe. I made these tonight, they were deliciousReply
- Tash says
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!
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- Mieks says
Hi Nagi.
Just wondering if I keep these refrigerated until serving or chill until hard then keep at room temp?
ThanksReply
- Fran says
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
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- Ange says
Made these today perfect recipe as always!Reply
- Abby Strathdee-cook says
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?
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- Nagi says
The chocolate will just be slightly softer Abby 🙂 N x
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- Amy Morgan says
Made these for my women’s bible study and everyone loved them, and they looked so impressive 😁Reply
- Nagi says
Nice Amy! I bet they went down a treat! N x
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- Janet Fownes says
I am so impressed with all your receipes – so easy to understand and perfect results everytime- thank you
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- Nagi says
I’m glad you’re enjoying the recipes Janet!
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- Selene says
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?Reply
- Nagi says
Hi Selene! Straight after dipping in chocolate while it’s wet so the coating sticks!:)
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The strawberry covered in chocolate look so amazing, and this is a perfect recipe for San Valentine!Reply
- Nagi says
Duh! Didn’t even THINK of that!!!!! 🙂
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Oh man these look so good 🙂 Missing the Summer over in Aus!!
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- Nagi says
You probably really don’t want to hear that I’m spending the day at the beach with friends today? 😉
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- Michelle Stephenson says
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!
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- Nagi says
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
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- Debi says
Love, love chocolate dipped strawberries. I sometimes inject them with a small amount of liquor, Gran Marnier being a fav
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- Nagi says
Oooh fancy schmancy! Can’t believe I never thought to do that, I’ll have to give it a go!
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- Joanna says
I don’t eat sweets anymore but these will now be on my menu. Two of my favourite things – chocolate & strawberries.
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- Nagi says
And not too bad for you either! 🙂 Happy weekend Joanna! N x
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- Jean-e says
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-eReply
- Nagi says
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
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- Vera says
Wow, notyBUT NICE!! Even Dozer agree! Keep Cool , calm and Carey on. On Monday having38C yuk, oh NO.
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- Nagi says
Ha ha YES! Dozer definitely approved!!!!
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- Lyn says
A desert … even I can make…thanks
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- Nagi says
YES YOU CAN!!!! ❤️
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- Karen says
Used to make these for sale. I also inject an expensive balsamic into strawberries and present both on a platter.
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- Nagi says
Oh WOW! That sounds amazing Karen, thanks for the tip!!
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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!
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- Nagi says
They are, aren’t they?? I do hope you do, they’re SO YUM!!!
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- Heather Lampman says
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……..XOXOXOReply
- Nagi says
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
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