Let's talk about How to Make Chocolate Covered Strawberries in the microwave. It's easy and they're both beautiful and healthy!
They're a perfect dessert for Valentine's Day, a gift for Mother's Day, to add to Easter baskets, or for any special occasion.
These were inspired by my Healthy Yogurt Fruit Dip recipe, also perfect for spring and summer!
Why I love this Recipe
When you see chocolate covered strawberries recipes, they're a little intimidating, right?
Well, you're in luck, friends, because even though this looks fancy and hard to make, you’ll be happy to know that these little bite-size desserts are actually incredibly easy!
You can pick up fresh strawberries from your grocery store, dip them in chocolate and have an impressive dessert in no time.
Maybe you've looked at recipes that call for a double boiler, or tempering chocolate. Not here! We are taking the easy route because making the easy way can still mean delicious!
In fact, we are going to place chocolate in the microwave to melt. Genius.
I've been dipping everything in chocolate, from these strawberries to chocolate covered dates stuffed with peanut butter. Yum!
Tips First, your strawberries must be completely dry and at room temperature before dipping. Otherwise, the chocolate will not adhere correctly.
I like to rinse them in a strainer and allow them to sit for 10-15 minutes. Then, I lay them on a clean dish towel to air dry.
For best results, allow the strawberries to air dry for at least an hour before dipping in the melted chocolate or dry with paper towels.
If you have small children at home, you may need to guard your strawberries. I hand selected the most beautiful, colorful and large strawberries to make this recipe.
I left the room and when I returned, our kindergartner, Luke had taken one bite out of the best five strawberries.
One bite. Of each. Sheesh.
Anyway, I think you catch my drift. Protect the drying strawberries!
Second, to avoid chocolate that breaks apart and falls off the strawberries when you bite into it, be sure to add some form of oil to your melted chocolate prior to dipping.
I used coconut oil. I promise my grandma never had coconut oil in her kitchen!
If you don’t have coconut oil, you can use a neutral oil, such as canola or vegetable oil. I bet shortening would work, too.
Using oil will keep the chocolate silky, easy to mix and shiny as it dries.
Best Chocolate for dipping strawberries
I like using 60% dark chocolate chips. I bought the Ghiradelli brand and they turned out really nice.
Go for a good quality chocolate here. It’s not like we make these every day!
Do chocolate covered strawberries have to be refrigerated?
Yes, I recommend you store your chocolate covered strawberries in the refrigerator, only for a day or two.
Have you ever bitten into a chocolate covered berry and juice drizzled out? That's what happens when the berries start to sit too long.
If there isn't a refrigerator, keep them in a cool place, away from sunlight which can melt the chocolate.
I don't think it should be a problem. I mean, the fix is totally easy....eat the strawberries!
If you really, really feel it's too hard to make these (and it's not)...hey - you can always buy them! 🙂
More No Bake Desserts
- Oreo Truffle Recipe
- Chocolate Hazelnut Chocolates
- No Bake Bourbon Balls
- No Bake Cheesecake Parfaits
- Overnight Chia Pudding
If you make these delicious chocolate treats, leave a recipe review or rating below. I'd love to hear from you!
How to Make Chocolate Covered Strawberries
Let's talk about How to Make Chocolate Covered Strawberries. We're using the microwave and making these easy peasy!
- 1 16-oz. container strawberries
- ½ cup 60% cacao dark chocolate chips*
- 1½ tablespoon coconut oil, divided
- ½ cup semi-sweet chocolate chips*
- ¼ cup white chocolate chips
- Wash strawberries and pat dry with a paper towel. Place on a baking sheet covered with wax paper or parchment paper and allow to air dry an hour or until completely dry.
- Place dark chocolate chips and one-half tablespoon coconut oil in a medium microwave-safe bowl (I use a cereal bowl). Microwave the chocolate chips 20 seconds at a time and stir chocolate in between increments, until the chocolate has melted and is completely smooth.
- Dip half the strawberries into the dark chocolate until covered. Gently drag the bottom edge of the berry against the side of the bowl to remove excess chocolate before transferring to the baking sheet.
- Place the baking sheet in the refrigerator until the chocolate completely “sets,” approximately 20 minutes.
- Place the white chocolate chips and the remaining coconut oil in a small microwave-safe bowl. Microwave, 20 seconds at a time, stirring in between segments, until the chocolate is completely melted.
- Carefully drizzle the melted white chocolate over half the chocolate dipped strawberries with a spoon. Tip: For better control, use a pastry bag, sandwich bag with a tiny snipped corner of the bag or an empty squeeze bottle for this.
If using two types of chocolate chips, repeat Steps #2 & 3 with the semi-sweet chocolate chips, one-half tablespoon coconut oil, and the remaining strawberries.
*You can use all dark chocolate chips or all semi-sweet chocolate chips (or even milk chocolate), if preferred. There are no wrong choices when it comes to chocolate!
This recipe makes 4-6 servings. Nutrition values are based on 4 servings.
Store your chocolate strawberries in the refrigerator. They'll last just a couple of days, so get eating!!
Amount Per Serving: Calories: 403Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 3mgSodium: 16mgCarbohydrates: 45gFiber: 8gSugar: 29gProtein: 6g
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