Chocolate-Covered Strawberries
Chocolate-Covered Strawberries [The Sweet Seduction Remix]
Elegant strawberries dipped in rich dark chocolate that melt in your mouth. This is romance on a plate, perfect for special occasions or just because.
Makes
24 pieces
Total Time
1 hr 10 min (12 min prep)
Ingredients
For Dipping:
2 lbs (900g) fresh strawberries, washed and completely dried
12 oz (340g) dark chocolate (70% cacao), chopped
2 tbsp (30ml) coconut oil or coconut cream
For Toppings:
1/4 cup (30g) chopped almonds, toasted
1/4 cup (20g) unsweetened coconut flakes
2 tbsp (30g) freeze-dried strawberries, crushed
1 tsp (5g) sea salt flakes
Make it Good For The Gut (Optional)
Choose raw dark chocolate with live enzymes or add 1/4 tsp probiotic powder to melted chocolate for gut-friendly bacteria. Sprinkle with prebiotic-rich cacao nibs instead of regular toppings. Use coconut cream instead of oil for medium-chain fatty acids that support digestive health. Roll finished strawberries in finely ground freeze-dried ginger for anti-inflammatory benefits.
Remix Options
White Chocolate Drizzle: Melt 4 oz (115g) white chocolate with 1 tsp coconut oil, drizzle over dark chocolate coating. Spiced Chocolate: Add 1/2 tsp cinnamon and pinch of cayenne to melted chocolate for warmth. Citrus Twist: Add zest of 1 orange to chocolate for bright flavor. Nutty Crunch: Roll in crushed pistachios, hazelnuts, or macadamia nuts instead of almonds. Double Dip: First dip in dark chocolate, chill 15 minutes, then dip halfway in white chocolate. Tuxedo Style: Dip 3/4 in dark chocolate, then dip tip in white chocolate for elegant presentation.
Good To Know
Strawberry Selection: Choose firm, unblemished berries with bright green stems for best results. Avoid overripe or soft spots. Drying is Critical: Strawberries must be completely dry or chocolate won’t adhere properly – pat dry with paper towels and let air dry 30 minutes after washing. Chocolate Temperature: Let melted chocolate cool to 88-90F (31-32C) for proper tempering and glossy finish. Storage: Best consumed within 24 hours. Store in refrigerator up to 2 days in single layer, covered loosely. Serving Tips: Bring to room temperature 15 minutes before serving for best flavor and texture. Make-Ahead: Can be made morning of serving, but avoid making more than 1 day ahead as strawberries release moisture.
steps
Prep:
Line large baking sheet with parchment paper. Wash strawberries and pat completely dry with paper towels, leaving stems intact.
Melt:
Combine chopped chocolate and coconut oil in double boiler or microwave-safe bowl. Heat gently, stirring every 30 seconds until smooth and glossy.
Cool:
Let chocolate cool to 88-90F (31-32C) for proper consistency – should be fluid but not hot to touch, about 5 minutes.
Dip:
Hold strawberry by stem and dip at slight angle into chocolate, rotating to coat evenly. Allow excess to drip back into bowl.
Garnish:
Immediately place on parchment-lined sheet and sprinkle with desired toppings while chocolate is still wet.
Set:
Refrigerate 30-45 minutes until chocolate is completely firm and set. Serve chilled or let come to room temperature 15 minutes before serving.