These chocolate filled strawberries are perfect for special occasions. This fingerfood dessert is a delicious addition to any sweet table. These would make a great school-safe snack for kids to share with their class on Valentine’s Day. Or enjoy these chocolate stuffed strawberries in the summertime during strawberry season.
Main ingredients and substitutions
I like to use chopped dark chocolate when making these treats, but you can substitute any type of chocolate you prefer. Or use chocolate chips if you’d rather skip the step of chopping the chocolate.
Fresh strawberries work best in this recipe. I don’t recommend using frozen strawberries because the end result would be too soggy.
How to make chocolate filled strawberries
Start by using a sharp paring knife to cut a small slice off the tip of the strawberries, creating a flat surface so the strawberries can stay upright. Next you’ll cut another slice off the opposite end of the strawberries to remove the leaves.
Use the knife to carve out the core of the strawberries, creating a cavity, then place the strawberries upright on a plate.
Add the chopped dark chocolate to a pot on the stove set to low heat. Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat.
Next you’ll transfer the melted dark chocolate to a small bowl. Add the coconut oil, then mix well.
Spoon the chocolate mixture into the hollowed out strawberries, filling them completely.
Place the plate of chocolate strawberries in the fridge to chill for at least 45 minutes before serving.
Storage
Store these chocolate strawberries in the fridge for up to 24 hours. They’re still pretty good for an extra day or two beyond that, but the texture of the strawberries is best if eaten the same day you’ve prepared them.
Optional garnish
If you want to fancy these treats up a bit, garnish each strawberry with a fresh mint leaf for an elegant presentation.
More dessert recipes to try
- This buckwheat chocolate cake is nutritious yet decadent.
- This black bean chocolate cake is moist, rich, and delicious.
- These pumpkin seed butter cookies are nut free, gluten free, and vegan
Chocolate Filled Strawberries Recipe
Equipment
- Pot or pan for melting the chocolate
Ingredients
- 12 fresh strawberries
- 1/2 cup chopped dark chocolate (or substitute chocolate chips)
- 1 teaspoon coconut oil
Instructions
- Use a sharp paring knife to cut a small slice off the tip of the strawberries, creating a flat surface so the strawberries can stay upright.
- Cut another slice off the opposite end of the strawberries to remove the leaves.
- Use the knife to carve out the core of the strawberries, creating a cavity, then place the strawberries upright on a plate.
- Add the chopped dark chocolate to a pot on the stove set to low heat.
- Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat.
- Transfer the melted dark chocolate to a small bowl.
- Add the coconut oil, then mix well.
- Spoon the chocolate mixture into the hollowed out strawberries, filling them completely.
- Place the plate of chocolate strawberries in the fridge to chill for at least 45 minutes before serving.
Notes
- These treats are best served within 24 hours of preparing them. Store in the fridge until ready to serve.
Nutrition
