Chocolate Covered Strawberry Hearts
This easy dessert is also very pretty (and delicious!) for Valentine’s Day, birthdays, or any special occasions.
Servings Prep Time
12hearts 20minutes
Passive Time
35 minutes
Servings Prep Time
12hearts 20minutes
Passive Time
35 minutes
Ingredients
Instructions
  1. Line a baking sheet, cutting board, or your counter with a piece of wax paper large enough to hold 12 half strawberries.
  2. In a small bowl, melt the chocolate chips in the microwave, 30 seconds at a time, stirring between each time, until completely melted.
  3. Remove the leaves from all of the strawberries. Cut the strawberries in half lengthwise, making sure to use the widest part of the strawberry.
  4. In the top center of each strawberry, cut a v-shaped divot to perfect the natural heart shape of the strawberry. Don’t worry about the tops being perfectly smooth – the chocolate will hide imperfections.
  5. Using a paper towel, blot and dry the bottom of each strawberry, then dip the bottom only into the melted chocolate, smoothing the chocolate around with your finger for good coverage. Place immediately onto the wax paper.
  6. Once you have coated all the backs, leaving the strawberries in place on the wax paper, use a small spoon to smooth or “brush” the melted chocolate over the top and sides of each strawberry half. Stop after coating one or two halves and add sprinkles or chopped nuts to the top for decoration before the chocolate has time to begin hardening.
  7. After all of the strawberries have been coated and decorated, let sit for 30 minutes to harden. After the chocolate hardens, use a sharp, warm, dry knife to clean up the edges of each heart, then carefully move each heart to a plate or platter that fits into your freezer.
  8. Place the platter of finished hearts into the freezer for 5 minutes for a final hardening. Transfer to the refrigerator until ready to serve. Any leftover hearts can also be kept in the fridge for up to two days.
Recipe Notes

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