“Hey, Mom and Dad, we wanted to do something nice for you, so we took the organic strawberries you picked up at CostCo and the unsweetened cacao you had in your pantry and the butter and maple syrup from your fridge and, look! We made you chocolate-covered strawberries!
Sorry they’re not that sweet. I like chocolate dark.”
Give me three days at my parents’ house and there I am, 10 years old again, wandering through Walgreen’s with the $5 my mom has given me, looking for something to buy for her for Mother’s Day. (I picked some sort of bath salts. She probably still has them.)
My parents are pretty open-handed with their kids, always outgiving us in every physical way, from putting me through college to paying for my braces to covering my and Tim’s entire wedding costs, right down to the honeymoon that we still talk about once a week.
When we come home to visit them, even as 30-something adults, their kitchen is like a grocery store, filled with food we can play with (and we have).
This July 4th weekend I’ve been thankful for how both my parents and my country have filled my life with a lot of freedom to learn and to grow and to see things that I might not have been able to see without their help. I’m also thankful they are the ones God has given me, specifically, sovereignly, because of nothing I have asked for or done on my own.
These are the strawberries we gave them yesterday, with the ingredients they gave us, and, if we’re being fully transparent, we ate more of them than they did.
Chocolate-covered strawberries feel so impressive and decadent but they are SO quick to make. We’re talking 15 minutes.
You can always just melt your favorite chocolate bar, but we enjoyed making our own in this version. The same chocolate will work well as a topping on ice cream, FYI, and while you may use coconut oil instead of butter, we are partial to the rich flavor butter imparts.Print
Although they taste and look like you’ve expended considerable effort, these easy chocolate-covered strawberries can be made in 15-minutes. Not too sweet but as decadent as a box of Swiss chocolates – they are much better for your waist line.
- 4 ounces cacao (i.e., unsweetened chocolate, like Baker’s)
- 1/2 stick butter
- Organic maple syrup, to taste (start with 3 oz)
- A dash of sea salt
- Up to 1 pint organic strawberries, washed and dried
- In a small saucepan over medium heat, melt together the chocolate and butter until smooth. Add maple syrup to taste and remove from heat when you like the sweetness level. Add a dash of sea salt.
- Arrange strawberries on a parchment-lined dish or baking sheet. Holding them by their greens, dip into chocolate, rolling to cover around the sides. Lift, let chocolate drip off, and place on parchment.
- Repeat until you’re out of chocolate or out of strawberries, whichever comes first (the size of your strawberries will affect how many you can make).
- Chill in refrigerator until set, about an hour or so. Enjoy!
- Category: Fruit
- Method: Stovetop
- Cuisine: Dessert
Keywords: chocolate, strawberries, fresh fruit, maple syrup
Did you make and love these too? Let us know your thoughts in comments below and please rate the recipe.
And if you love strawberry recipes, some of these will tingle the tummy:
- Yogurt Parfait
- Healthy Four-Ingredient Strawberry Lemonade Popsicles
- Easy Rhubarb Strawberry Crumble
Photos by Shanna Mallon, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on July 7th, 2014. Last updated: January 9, 2019 at 8:52 am.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.