Fridge Friend Recipes
Chocolate Covered Strawberries for Two recipe
Juicy strawberries dipped in smooth melted chocolate for an easy romantic dessert.
15 min · Easy · British Jump to method
Ingredients
- 12 large strawberries
- 150 g dark chocolate
- 25 g white chocolate
- 1 tsp vegetable oil
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 335 kcal |
| Protein | 4.4 g |
| Carbohydrates | 35.7 g |
| Fat | 20.5 g |
| Saturated fat | 11.8 g |
| Fibre | 5.3 g |
| Sugar | 29.4 g |
| Sodium | 4 mg |
Why this works
A sweet, energy-dense dessert that provides some fruit and fibre, but is high in saturated fat and sugar per serving.
Vitamin C from strawberries. Strawberries contribute vitamin C and antioxidant compounds, although the chocolate dominates the overall energy content.
Cocoa polyphenols. Dark chocolate provides flavanols and some minerals such as iron and magnesium, depending on cocoa content.
High in saturated fat and sugars. The chocolate coating contributes notable saturated fat and added sugars, so this is best enjoyed as an occasional treat.
Method
- 10 mins: Line a tray with baking paper and wash 12 strawberries, then dry them very well.
Make sure the berries are completely free of water droplets, especially around the stem end, as even a little moisture can stop the chocolate clinging properly and make it seize later.
- 5 mins: Put 150 g dark chocolate in a heatproof bowl and melt it gently over a pan of simmering water, stirring until smooth.
Keep the water at a very gentle simmer so the bowl never touches the water, and stop heating as soon as the chocolate is mostly melted; a few small lumps will disappear with residual heat and avoid scorching the chocolate.
- 3 mins: Hold each strawberry by the stalk and dip it into the melted chocolate, letting any excess drip back into the bowl.
Tilt the bowl slightly and rotate each strawberry for an even coating, but do not let the fruit sit in the chocolate for long or the coating will become too thick and heavy.
- 2 mins: Place the coated strawberries on the lined tray and, if you like, drizzle with 25 g melted white chocolate.
If drizzling, let the white chocolate cool slightly so it flows in thin lines rather than pooling, and leave a little space between the berries so they do not stick together as the coating sets.
- 5 mins: Leave the strawberries at room temperature for 5 minutes, then chill for 5 minutes until set.
Watch for a dull, firm surface before moving them; if they go into the fridge while still very warm, condensation can form and leave the dark chocolate streaky or patchy.
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