Chocolate Covered Strawberries



1 cup semi-sweet chocolate chips

½ – ¾ cup heavy whipping cream

⅛ – ¼ tsp teaspoon cinnamon

⅛ tsp grated nutmeg

small pinch cayenne pepper (optional)

15- 20 strawberries



1.  Make a double boiler by filling a saucepot with 1-2 inches of water and set to medium heat to simmer.

2.  Add a glass bowl inside saucepot.  It should sit down in the pot but not touch water.

3. Melt chocolate chips in glass bowl and mix with heavy whipping cream until smooth.  Add cinnamon, nutmeg and cayenne pepper (optional).

4.  Stir often while chocolate is melting.  Once melted, remove glass bowl from saucepot.

5.  Dip strawberries into chocolate until covered.  Reapply as necessary.

6.  Set aside on wax or parchment paper to cool.  Serves 4-6.


–  If you cannot make a double boiler, pour cream into a saucepot and simmer on stovetop.  When cream has started to simmer, pour it over the chocolate chips/chopped chocolate in a large bowl and stir until melted and creamy.

–  For a quick way to make this dessert, simply put chopped chocolate in a microwave bowl and melt until smooth.  Then dip strawberries in melted chocolate.

–  To maintain longer freshness and to prevent having water-logged strawberries, do not wash them until you’re ready to eat them.  To maximize freshness, store in refrigerator by putting them in a dish and placing paper towels in between each layer of strawberries.


Original Ingredient: Replace With:
semi-sweet chocolate chips dark chocolate chips , non-dairy chocolate, or any type of chocolate chopped with a serrated knife
heavy whipping cream whole milk, soy milk, coconut cream, evaporated milk and 1 Tbsp cocoa powder and 1 Tbsp sugar, other non-dairy milk, or butter
cinnamon allspice (only use ¼ cinnamon measurements)
nutmeg ginger or mace