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frozen chocolate strawberries on a parchment lined baking sheet

Frozen Chocolate Strawberries

How to make frozen chocolate dipped strawberries that have a glossy finish and perfect chocolate texture every time. Recipe includes directions for plain chocolate covered strawberries, or yogurt and chocolate covered strawberries.
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Prep Time: 15 minutes
Freeze time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 12 servings
Author:Andrea

Equipment

  • Double boiler or make your own with a small sauce pan and glass bowl that fits on top

Ingredients

  • 1 lb Strawberries
  • 230 grams Dark Couverture chocolate or 1.25 cups
  • ½ cup Greek yogurt full fat or low-fat, optional
  • 1 teaspoon Maple syrup optional
  • Flaky sea salt

Instructions

  • Prep the strawberries by giving them a good rinse and then laying them out to dry. Speed up the drying process by gently drying with a paper towel. If strawberries are large, cut them in half or quarters, so you have more bite sized pieces.
    1 lb Strawberries
  • If making a batch of yogurt dipped, chocolate covered strawberries, start with coating the rinsed and dried strawberries in yogurt. In a small bowl, scoop out the Greek yogurt, and if desired, mix in a bit of sweetener. Carefully coat each strawberry piece in yogurt and set on a parchment lined baking try. Freeze for at least 60 minutes.
    ½ cup Greek yogurt, 1 teaspoon Maple syrup
  • Using a double boiler, gently melt the chocolate over medium low heat, stirring with a plastic spatula or wooden spoon, until all chocolate is completely melted.
    230 grams Dark Couverture chocolate
  • For plain chocolate dipped strawberries, using a fork or spoon, dip each strawberry piece in melted chocolate until well coated. Set aside on a parchment lined baking sheet.
  • For the yogurt dipped strawberries, we found the best method to be to dollop melted chocolate over the strawberry pieces and spreading chocolate around on surface till smooth. Dipping the frozen strawberries directly into the melted chocolate will lead to the chocolate seizing up a bit and losing its smooth consistency.
  • If desired, sprinkle chocolate dipped strawberries with a bit of flaky sea salt.
    Flaky sea salt
  • When all strawberry pieces are coated, pop in the freezer for at least 60-90 minutes.
  • When frozen through, remove from the freezer and transfer to an airtight container for storing.
  • When ready to eat, pop a few pieces out of the bag and enjoy! If pieces are on the larger side, it helps to let them sit out for a few minutes to thaw a bit.

Notes

Serving size yields 24 strawberries, or 48 strawberry halves. Serving size is for 4 strawberry half pieces. 

Nutrition

Serving: 4pieces | Calories: 114kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 0.4mg | Sodium: 4mg | Potassium: 71mg | Fiber: 3g | Sugar: 9g | Vitamin A: 5IU | Vitamin C: 22mg | Calcium: 16mg | Iron: 0.2mg
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