Chocolate-covered strawberries are one of my favorite desserts for three reasons. First, they are easy to make, even in the tiniest one-butt kitchen. Second, they are delicious. Finally, think of all the health benefits — antioxidants, vitamins, and other good stuff — of dark chocolate and strawberries. Google “health benefits of dark chocolate” if you need further convincing.
Get some big ripe strawberries and dark chocolate, and you’ll have an elegant and healthy way to end your meal. Any kind of dark chocolate will do for this recipe: chocolate chips, fèves (discs for cooking) or bar chocolate chopped in uniform pieces. I recently tried using a Chocolove bar with crystalized ginger.
Since I hate to waste the chocolate at the bottom of the bowl, I always throw in a few cashews or almonds to make some nut clusters.
Chocolate-covered strawberries can supposedly be kept in the refrigerator for 2 or 3 days, but I think they are best eaten that day, or maybe for breakfast the following day.
- Nothing special for this one
Active Time: 10 minutes Total Time: 45 minutes
Serves 4 to 6
- 12 large strawberries with stems, washed and dried very well
- 4 ounces dark chocolate
- 1/2 cup cashews, almonds, or other favorite nuts
Put the chocolate in a glass bowl. Melt the chocolate in the microwave at half power for 30 to 45 seconds. Stir, then repeat the process until the chocolate is melted and smooth.
Set a piece of waxed paper or parchment on the countertop. Holding each strawberry by its stem, dip it in chocolate. Turn until it’s evenly coated. Let the strawberries rest on the waxed paper until the chocolate sets.
Drop several nuts at a time in the chocolate remaining in the bowl. Lift them out with a spoon, and let them rest along with the strawberries.
Lick the bowl. Smile.