Lighter Chocolate Covered Strawberries
- Ready In:
- 10 ounces dark chocolate chips (or milk)
- 2 tablespoons canola oil
- 1 lb fresh strawberries, with leaves
- Insert toothpicks into the tops of the strawberries.
- In a double boiler, melt the chocolate and oil, stirring occasionally until smooth.
- Holding them by the toothpicks, dip the strawberries halfway into the chocolate mixture.
- Do not completely cover Strawberries.
- Place on a cookie sheet and let strawberries chill and set in refrigerator until ready to serve.
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I always used butter for my chocolate covered strawberries, so this was a nice change and so quick to put together! I used mint chocolate chips and they worked wonderfully, and the mintiness is just as refreshing as the strawberry! The chocolate didn't come out glossy for me, but I think that just depends on the chocolate. (I think my chips were a little older anyway) Still very pretty and very tasty! Thanks!
The canola oil worked very well for making the dipping chocolate. I used semisweet. I also microwaved it on 50% power, which was easier for me than double boiling, though I've done that before and it works too. The chocolate hardened nicely, but wasn't too crunchy. I used small strawberries, which was nice because they were more flavorful than large ones, and had a higher chocolate to strawberry ratio. These were really easy and quick!
Great recipe Little Bee - Thank you! I used Hershey's Cacao Reserve 65% cacao Extra Dark Chocolate in order to maximize the health benefits from the antioxidants and flavonoids. It was quite good with the strawberries and satiating with only a couple of berries per person. I used a skewer instead of toothpicks and let me say this method is BRILLIANT! I've dipped strawberries before just holding the stem and they were messy. These looked like they came from a professional confectioner. This will be a new standard in my spring kitchen! Thank you.