Homemade Chocolate Covered Strawberries
Use coconut oil and coconut milk in this traditional recipe to create old-fashioned chocolate dipped strawberries with a lighter nutritional profile. There won't be a strong coconut flavor but dipping in shredded coconut will certainly add that flavor and complete the treat.
Prep Time:
20 minutes, plus cooling
Cook Time:
0 minutes
Serves:
16 strawberries
Perfect for:
Chocolate Covered Strawberries
Afternoon Snacks
Healthyish Sweets
Packable Snacks
Mothers Day
Ingredients
- 1 Package (16 ounces) Driscoll's Long Stem Strawberries (regular Driscoll's Strawberries work too)
- 12 Ounces ounces semisweet chocolate (chips, chunks or chopped bar chocolate)
- 6 Tablespoons full fat coconut milk
- 1 Tbsp. virgin coconut oil
- 1/2 Cup sprinkles, decorating sugar, or shredded coconut (optional)
Directions
- HOLD one strawberry by stem or green leaves.
- DIP strawberry downward into melted chocolate up to its stem.
- SWIRL berry until evenly coated.
- SLOWLY lift berry from chocolate.
- SHAKE berry gently to remove excess chocolate.
- DIP berry in sprinkles, decorating sugar, or coconut if desired.
- PLACE berry onto baking sheet.
- REPEAT with remaining berries.
- CHILL berries in refrigerator for 15 to 30 minutes or until chocolate is set.
- SERVE within 8 hours of dipping OR STORE in refrigerator for up to two days.
- ALLOW berries to come to room temperature for 30 minutes before serving.
- BLOT with paper towel to remove condensation.
- Recipe provided by Marla Meridith from the Family Fresh Cooking blog. Click here to read what inspired Marla to create this recipe.
- LINE a baking sheet with wax paper, parchment paper, or aluminum foil.
- RINSE strawberries.
- DRY strawberries thoroughly with a soft cloth.
- SET ASIDE strawberries.
- PLACE sprinkles or decorating sugar into a shallow bowl.
- SET ASIDE sprinkles.
- PLACE chocolate into a glass bowl.
- MICROWAVE at medium power for 30 seconds.
- STIR chocolate.
- MICROWAVE at medium power for 15 seconds.
- STIR chocolate.
- MICROWAVE at medium power for 10 seconds.
- STIR chocolate.
- CONTINUE microwaving chocolate in brief intervals WHILE STIRRING between intervals until chocolate is completely melted and smooth.
- ADD coconut milk.
- ADD coconut oil.
- STIR to combine ingredients.
- FILL a medium saucepan with water.
- HEAT water to barely simmering.
- PLACE chocolate into a glass or metal bowl that is larger than the saucepan.
- PLACE bowl on top of saucepan to form a double boiler.
- ALLOW water to continue simmering at low heat so that steam touches bottom of bowl above.
- STIR chocolate constantly and gently to allow chocolate to melt evenly.
- ADD coconut milk.
- ADD coconut oil.
- STIR to combine ingredients.
