Whether or not you’re a fan of conversation hearts and sappy cards, Valentine’s Day is here. And I say: so should be a taste of chocolate dipped strawberries.
I know Valentine’s Day is commercialism at its best. (My husband reminds me every year that it’s a Hallmark holiday.) But, it’s still fun to eat chocolate and watch the kids get excited about heart-shaped candies and a good ol’ fashioned paper Valentine.
Last year, my husband gave me a box of delicious and beautiful chocolate dipped strawberries (yes, despite his insistence that it’s a silly holiday). This year, however, I decided to make him some. While I’ve made chocolate dipped berries before (strawberries, blackberries, blueberries, raspberries, any berry I can get my hands on), I always forget just how simple it is to make this decadent dessert.
How to make chocolate dipped berries
Two ingredients–dark chocolate and berries–are all you really need to make this tasty and nutritious dessert.
I chose strawberries and blackberries (my two favorites) and allergen-free EnjoyLife dark chocolate chips. Melt the chocolate, dip the berries and let them cool. And, the best part of making these indulgent treats at home? You can add whatever (if any) toppings you like. I made a few with some of the toppings below.
Nutrition benefits of chocolate dipped berries
You know strawberries and blackberries are healthful, rich in dietary fiber, vitamin C, phytonutrients and antioxidants. But, dark chocolate is also rich in dietary fiber and antioxidants. Eaten in moderation, dark chocolate (the higher the cacao content, the more nutritious) is good for your body and heart.
- Pint of strawberries
- 1 cup blackberries
- 1 cup dark chocolate chips
- Suggested toppings: Crushed pumpkin seeds, unsweetened shredded coconut, mini chocolate chips, melted white or milk chocolate
- Wash and dry berries. (Let berries dry completely, to ensure that the chocolate clings to the berries.)
- Place parchment paper on baking sheet. Melt chocolate over double-boiler or microwave for about 2 minutes, stirring halfway through.
- Coat strawberries first by holding by its stem and rolling in chocolate until well-coated. If using a topping like pumpkin seeds, chocolate chips or coconut, roll chocolate-coated strawberry in the topping immediately after coating with dark chocolate. (If using melted white or milk chocolate for swirls, let dark chocolate dry completely, then melt white or milk chocolate, place in sandwich baggie, cut a tiny hole and drizzle melted chocolate in thin line over dark chocolate-covered strawberries.) Place coated strawberries on parchment paper to cool.
- Next coat blackberries with leftover melted dark chocolate. Using spatula, roll blackberries in dark chocolate. Spread on parchment paper to cool.
- Serve immediately or keep in fridge for up to 3 days. Enjoy!
PLEASE SHARE: Do you make healthier versions of Valentine’s Day treats? Please share. I’d love to hear from you!