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Double luscious chocolate-covered strawberries.
I first posted this chocolate-covered strawberries recipe back in February 2011. At that time, I used to melt a chocolate bar, and covered the strawberries with a chocolate mixture made with cream and a splash of rum. I also remember melting the chocolate in a bain-marie.
Over time, I discovered that chocolate chips are super efficient and melt faster and more evenly (plus, you don’t have to chop anything.) I also learned that coconut oil gets along very well with chocolate and that melting them together helps the chocolate coat to be smooth and shiny.
I also discovered that microwave ovens can be a great ally when it comes to melting chocolate. If we put the chocolate together with the coconut oil for 30 seconds, stir it with a fork and repeat until it forms a uniform, smooth and bright mixture, it is not necessary to resort to the classic bain-marie
And now let’s go back to the story of these chocolate covered strawberries that also come with a very dear ingredient, so close to my heart: the superb Venezuelan rum and orange liqueur: Rhum Orange Liqueur.
Chocolate-covered strawberries are made to impress and the truth is nobody can resist such temptation. They are beautiful to look at and a delicious treat to eat. The combination of red fleshy strawberries, covered with dark chocolate infused with rum liquor is a match made in heaven!
Strawberries and chocolate are a classic. They can be served as dessert or as a snack. They pair perfectly with sparkling wines including Champagne, cava and Prosecco, of course, or simply with red or white wines and even with a cup of tea. They can also be used to top a cake.
Plus, these chocolate-covered strawberries are so easy to make that once you finish reading this post you will be running to the grocery store to get ready to impress someone!
How to make chocolate-covered strawberries
- Buy the nicest strawberries you can get, if they don’t have a pedicle, it doesn’t matter, but make sure the sepal is green and looks fresh.
- Once you have purchased your strawberries, make the recipe immediately: keep in mind that these are very perishable fruits.
- Make sure the strawberries are at room temperature and dry enough for the chocolate to adhere.
- You can insert a toothpick through the center of each strawberry’s sepal. This will prevent the sepal from breaking or falling off, especially if the strawberry is a large one.
- Once the chocolate is melted, cover the strawberries immediately.
- If the chocolate begins to thicken, put it in the microwave for about 15-30 seconds, stir and continue.
- When you finish you will notice that half of the chocolate mixture remains: it does not matter because it can be stored refrigerated for another use. But it’s important that you have plenty of chocolate to partially submerge the strawberries in it
- 20 large strawberries rinsed and dried
- 1 ¼ cup dark chocolate chips
- ½ cup of organic coconut oil
- 2 tablespoons of Rhum Orange Liqueur
- Have the strawberries at room temperature.
- Cover a tray with parchment paper.
- In a bowl put the chocolate with the coconut oil and melt in the microwave for 30 seconds, stir with a fork and repeat a couple of times until a smooth and shiny mixture is formed.
- Add the rum liquor and stir until it is incorporated.
- One at a time, take the strawberries, by the sepal and immerse them in the chocolate, turn them around so that they cover evenly.
- Place the strawberries in the tray and refrigerate for 30 minutes until the chocolate hardens.
- Serve at room temperature.
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