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Chocolate Coated Strawberries

Two posts on the trot with strawberries… don’t worry, I’m still working with other ingredients, I promise! February always does this to me… I just want to eat as many strawberries as I possibly can before the season ends. As I write this, I have a boxful of strawberries in my fridge, not waiting to be turned into anything fancy, but just enjoyed as is. Simple. And with Valentine’s Day just days away, these chocolate coated strawberries are all about KISS (keep it simple, silly)! Strawberries, chocolate butter – that’s it.

If you are looking for something intensely chocolaty to make this Valentine’s Day, I have my favourite recipe for Chocolate Mousse up on Get Curried, it’s decadent, and so silky! There’s also this recipe for an egg-free version from last year. Right, so back to these Chocolate Coated Strawberries, I’m a bit traditional about melting chocolate and butter together – always prefer the double boiler method where I can see exactly how the two are melting (maybe that’s just the control freak in me). You can easily do this in the microwave too, in bursts 10 seconds and stir each time you pull it out of the microwave. Sounds tedious, right? Maybe I’m just getting you to ditch the microwave!

Once the melted chocolate cools slightly, just dip the strawberries in the chocolate, and let them cool in the refrigerator on a parchment-lined tray. I had some chocolate mixture to spare so I dipped some almonds in the chocolate and let them cool the same way as the strawberries. In no time, you’ll have some very fancy Chocolate Coated Strawberries Almonds! Pair it with some champagne, and you’ve got yourself a fancy evening! Strawberries, Chocolate and Champagne – I’m so inspired by the ‘90’s! But it’s a timeless combination, right?

I haven’t made any fancy plans yet for V-Day, but I definitely know that I’m going to be vegetating all day on the 15th, glued to the India-Pakistan World Cup match. I really hope it’s worth all the hype, and it doesn’t just come down to a Virat Kohli v/s Pakistan match. Le Sigh!

Print Recipe
Chocolate Coated Strawberries
Two posts on the trot with strawberries… don’t worry, I’m still working with other ingredients, I promise! February always does this to me… I just want to eat as many strawberries as I possibly can before the season ends. As I write this, I have a boxful of strawberries in my fridge, not waiting t
Servings
Ingredients
  • 250 gms strawberries , about 15 of varying sizes
  • 100 45 gms dark chocolate % , chopped up
  • 2 tablespoons butter
  • Handful almonds of (optional)
Servings
Ingredients
  • 250 gms strawberries , about 15 of varying sizes
  • 100 45 gms dark chocolate % , chopped up
  • 2 tablespoons butter
  • Handful almonds of (optional)
Instructions
  1. Wash and dry the strawberries. Set them aside. Line a tray with parchment paper and set it aside.
  2. Place the chopped up chocolate and butter in a heat resistant bowl. In a saucepan, add about 1 inch of water and bring it to a simmer. Place the bowl with chocolate and butter over the simmering water (at no point should the bottom of the bowl touch the water, or else it will burn), and melt the two. Stir every now and then to combine. Once melted, let it cool slightly.
  3. Dip the strawberries in the chocolate and place them on the parchment paper-lined baking tray. Place the tray in the refrigerator for about 30 minutes so that the chocolate can harden & set. If you have some melted chocolate left, you can dip some almonds in them & let them set the same way as the strawberries.
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