Ripe, sweet, in season strawberries are dipped into darkest dark chocolate. Left in lonely solitude, the chocolate hardens into a shell around the strawberry. A bite takes you through the bitter chocolate to the sweet strawberry for a heavenly match.
Lest you think that having fruit for dessert always has to be a non-decadent treat, I thought I would feature this fruit based dessert first. Strawberries are in season where I live right now, in all of their beautiful red glory, and it’s time to enjoy them in as many ways as we can! If you get tired (if that’s possible) of eating them plain, with cream, or in smoothies, this is another wonderful way to enjoy them.
Read below for recipe and cost analysis!
We always think of dark chocolate strawberries for Valentine’s Day, but that’s really out of season! Now is the time to enjoy them.
This is also a fun start to my $5 Dollar Dish feature. I really hated to put that in the title because knowing that it was frugal to make, made it seem less decadent somehow! But it was nice on my budget that this was not expensive to make (at least it’s not this time of year with strawberries in season and cheaper!).
Local Strawberries-1.50 (with coupon)
4 ounces of unsweetened chocolate-1.50 (Trader Jo’s brand)
1 teaspoon fair trade vanilla extract-.50
raw honey .11 cents per tablespoon
1/2 tablespoon coconut oil, .7 cents
Total Cost: $3.68
Pretty good, huh? To make the chocolate go even further, just dip one side of the strawberry in, and then you can do two pints worth of strawberries! I made a few of mine that way, to try it out, and they were great that way too.
Dark Chocolate Strawberries
My daughter and I love unsweetened chocolate and will eat it straight, so I didn’t feel the need to over sweeten ours and only used a 1/2 tablespoon of honey. But my long suffering husband said it could have used just a wee bit more. 2 tablespoons would still make a very dark chocolate, but be a bit sweeter. I also find that some brands of chocolate are more bitter and therefore need a bit more sweetener.
1 pint of strawberries
4 ounces of unsweetened chocolate
1-4 tablespoons raw honey (see note above)
1 teaspoon vanilla extract
1/2 tablespoon high quality coconut oil
Dash of sea salt
1-Gently wash and dry strawberries. Set aside.
2-Chop chocolate up into small chunks. Place a few inches of water into the bottom of a double boiler and bring to a low simmer. (if you don’t have one, like me, then create your own by using a pot with a heat proof bowl that rests on top of it. The bowl should never touch the water).
3-Place the chopped chocolate and the rest of the ingredients in the top part of the double boiler (or in my case, my heat proof bowl). Using a heat proof spatula or spoon, stir everything together just a bit, and then place over the simmering water. Continue to stir while everything melts, and take off when there are just a few pieces of chocolate left to melt. Make sure you don’t burn the chocolate!
4-Line a baking sheet with parchment paper. Take your washed and dried strawberries, and holding their stems, dip into the chocolate. Tips: If the chocolate rolls off the strawberries too quickly, let it cool and thicken a few minutes. If it starts to get too thick to dip, then place over simmering water to melt again. Place the dipped strawberry onto the baking sheet and continue the process until all of the strawberries are dipped. Leave at room temperature in a cool house or place in the refrigerator to solidify for a few hours and enjoy! Eat within 24 hours or less.