If it’s a quick, simple and delicious dessert that you’re after, then look no further than these chocolate coated strawberries. They’re so easy that it’s almost embarrassing blogging about them but seeing as it’s almost Valentine’s Day, I thought I’d do it anyway. Though we do chocolate covered strawbs most years, these photos were from Valentine’s Day 2012… Ev bought me a fish – as in a live fish, in a bowl. It only lasted 1 year 😦
- Good quality dark chocolate over 70% should be lactose free but it always pays to read labels.
- Strawberries are low in FODMAPs, so safe to consume.
- The cream cheese icing I suggest to pair with this dessert is not lactose free.
Chocolate Coated Strawberries
- 10 large strawberries – washed, dried and topped if you wish
- 1 cup dark chocolate – in chip or chunk form
Melt the chocolate slowly over a double boiler, until it’s smooth and creamy. With a tray with wax or baking paper ready and nearby, dip each strawberry in the chocolate and, after letting some of the excess drip off, place it on the tray. Repeat this for all the strawberries and let them set, so that the chocolate hardens (the fridge can help hasten this), before placing them on the serving platter.
If you have foam and skewers, you could skewer the strawberry before dipping it and then poke the other end of the skewer in the foam to let them harden without a flat side.
Cream Cheese Icing
- 6 oz/170 g cream cheese
- 1 tbsp. softened unsalted butter
- 1 tsp. vanilla extract
- 3 oz/85 g icing sugar (more or less to your personal taste)
Make sure all the ingredients are properly softened (or the icing will be lumpy) before blending them all together. Done!
I like to surround the dip with the coated strawberries but there is no right or wrong way to serve them. I hope you enjoy them! Just go ahead and dip the strawberry in the cream cheese icing and forget about the calories for one night.
And have a great Valentine’s Day this Friday with whomever you spend it with. Xx