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Chocolate Covered Strawberries (3 ingredient dessert!)

20 mins Cook
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Copy of NomNom Recipes 1 49

Chocolate Covered Strawberries stand as the ultimate quick-and-easy three-ingredient dessert solution! All you need are some luscious strawberries, your choice of chocolate, and a tiny dash of oil, which serves to ensure that the chocolate stays intact, eliminating any risk of it cracking or sliding off the strawberries when you take that delectable bite.

Strawberries Chocolate Covered Strawberries

This sweet treat is not only impressive but also a surefire crowd-pleaser – and the best part is that it’s a mere 47 calories per piece!

Chocolate Covered Strawberries

How many times have you dedicated yourself to crafting a dessert masterpiece, only to encounter the following scenarios:

  1. People are too stuffed to handle anything more than a tiny sliver.
  2. Friends announce they’re on a diet (after all, January is synonymous with New Year’s resolutions to embrace a healthier lifestyle).
  3. It doesn’t align with certain dietary requirements.

Hence, the reason why Chocolate Covered Strawberries frequently grace the table at my gatherings – and here’s why:

  • They epitomize the essence of a quick, three-ingredient dessert.
  • They can be effortlessly produced in large quantities.
  • They’re conveniently bite-sized, ensuring there’s always room for at least one, no matter how full you may be.
  • For those mindful of their health, they clock in at just 47 calories each and are gluten-free.
  • There’s no need for plates or utensils.
  • They don’t constitute an overly heavy dessert – offering a delightful blend of sweet indulgence and juicy freshness.

Personally, I’m one of those individuals who tends to become engrossed in the savory aspects of menus, often relegating dessert to an afterthought. This habit may have its roots in my upbringing, as dessert was never a prominent feature in my family’s everyday meals. It made its appearance exclusively on special occasions, perhaps a handful of times each year.

Even today, I can’t seem to shake this tendency. While some folks prioritize dessert and craft towering, visually stunning creations akin to art, I’m all about savoring the savory first and then scrambling to assemble a dessert. This is precisely why Chocolate Covered Strawberries have solidified their place as perhaps the most frequently prepared sweet treat in my repertoire.

Chocolate Covered Strawberries – TIPS

Creating Chocolate Covered Strawberries isn’t a complex task, but I’d like to share two helpful tips:

  1. Ensure the strawberries are thoroughly dry. Chocolate won’t adhere to wet strawberries.
  2. A tiny drop of oil adds a glossy finish and softens the chocolate. My primary reason for incorporating oil into the chocolate is to give it a slight softness. This prevents the chocolate from cracking and slipping off the strawberry when you take that delectable bite (we wouldn’t want a disaster on our hands!). An added bonus is that it imparts a subtle shine to the chocolate (melted chocolate equals super shine, while set chocolate turns matte).

While you might not necessarily require it, I’ve also prepared a brief recipe video – you’ll find it below the recipe. Oh, and naturally, feel free to unleash your creativity when it comes to coatings! I experimented with crushed nuts and coconut, and they ended up tasting like lamingtons!

Chocolate Covered Strawberries (3 ingredient dessert!)

Chocolate Covered Strawberries (3 ingredient dessert!)

Chocolate Covered Strawberries stand as the ultimate quick-and-easy three-ingredient dessert solution! All you need are some luscious strawberries, your choice of chocolate, and a tiny dash of oil, which serves to ensure that the chocolate stays intact, eliminating any risk of it cracking or sliding off the strawberries when you take that delectable bite.
prep time
10 mins
cooking time
20 mins
total time
30 mins



  • 1 cup (175g) chocolate chips (Note 1)

  • 2 tsp vegetable oil (or grapeseed oil, canola, peanut or other neutral oil) (Note 2)

  • 500g / 1 lb strawberries (~25 strawberries, depends on size, Note 3)


  • Desiccated coconut

  • Crushed nuts

  • Spinkles

  • Other coating of choice


Line a tray with parchment paper (baking paper).
Put the chocolate in a microwave-safe bowl.
Microwave the chocolate on high in 30-second intervals, pausing to stir in between, until it becomes smooth (check out the video for a visual guide).
Hold a strawberry by its stem, or gather the leaves around the stem to get a firm grip on the strawberry.
Dip the strawberry into the melted chocolate, rolling it to coat most of its surface (watch the video for a demonstration), and then place it onto the prepared tray.
Repeat this process with the remaining strawberries.
If you plan to use coconut, nuts, or any other coating, dip the chocolate-covered strawberries into the coating and arrange them on the tray.
Refrigerate the strawberries for approximately 30 minutes, or until the chocolate has set firm.
For the best taste and texture, it's recommended to enjoy these within 12 hours of preparation (refer to Note 4).


It's essential to use cooking or baking chocolate for this recipe, as opposed to regular eating chocolate, which doesn't melt as smoothly. In Australia, we often have chocolate buttons, which are larger than chocolate chips. Therefore, if you opt for buttons (or break up a block of cooking chocolate), it's best to measure by weight rather than relying on cup measurements, as 1 cup of chocolate buttons or melts weighs less than 1 cup of chocolate chips. While I used dark chocolate, feel free to select white or milk chocolate based on your preference. The addition of a small amount of oil serves two primary purposes: firstly, it enhances the chocolate's appearance, giving it a more appealing shine once it sets; and secondly, it results in slightly softer-set chocolate. This prevents the chocolate from becoming too brittle, ensuring it remains intact when you bite into the strawberry. In Australia, strawberries are typically sold in punnet containers, with each punnet weighing approximately 250g or 8oz. This recipe yields enough chocolate to coat just under 500g or 1 lb of strawberries. It's worth noting that after around 12 hours, the strawberries may begin to release moisture and soften, becoming juicier. While still delightful, I've found that after approximately 1 1/2 days or 36 hours, they can become overly juicy for my taste. Therefore, I recommend enjoying them on the day they are made for the best experience. Nutrition values are provided per strawberry, assuming a total of 25 strawberries are prepared, each measuring approximately 3.5 to 4 cm in length, a decent size for this delectable treat. Chocolate Covered Strawberries Nutrition Information
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