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Chocolate-Covered Strawberries

Chocolate-Covered Strawberries
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Makes 20| Hands-On Time: | Total Time:


  1. Line a baking sheet with wax paper. In a microwave-safe glass bowl, microwave the chocolate, stopping and stirring every 30 seconds, until melted and smooth.
  2. Holding a strawberry by the stem end, dip it in the melted chocolate, letting the excess drip off, then transfer to the prepared baking sheet. As you set the strawberry down, slide it ½ inch to the side to prevent the formation of a chocolate “foot.” Repeat with the remaining berries.
  3. Refrigerate the strawberries on the baking sheet until the chocolate is firm, at least 30 minutes.
By February, 2012

Nutritional Information

  • Per ServingServing Size: 1 strawberry
  • Calories 35
  • Fat 2g
  • Sat Fat 1g
  • Cholesterol 0mg
  • Sodium 0mg
  • Protein 1g
  • Carbohydrate 5g
  • Sugar 4g
  • Fiber 0g
  • Iron 0mg
  • Calcium 3mg
What does this mean? See Nutrition 101 .

Quick Tip

Microwave and refrigerator in the kitchen
The chocolate-covered strawberries will keep for up to 3 days, covered, in the refrigerator.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.