Impatient? Recipe’s here

Last night, at about 10:00PM I was seriously considering walking to a petrol station to pick up a half dozen pack of doughnuts.

I wanted sugar, badly, but I really didn’t want to brave the hordes of mosquitoes enjoying themselves at sundown.

So, I did what everyone does when they’re contemplatively hungry and went and stood in front of the fridge for a little while.

I had about half a pound (or 450g) of strawberries left in the fridge, and they were looking a little sad. I didn’t want to throw them away, because they were still edible, but they were getting dry.

And all at once, I realised what I had to do.

Chocolate-covered strawberries.

It was perfect — it would hit my sweet spot while using up everything I already had in the fridge and had been meaning to use. And just like that, bathed in the light of the fridge, life felt a lil more harmonious.

I set up a saucepan with a couple of inches of water in it and a heatproof bowl on top. You can melt chocolate in the microwave, but I don’t trust it — chocolate is liable to split and burn super easily, so I always use a bain marie, which uses the steam from the water to melt the chocolate.

I put the chocolate chips in, along with some coconut oil and stirred it until it was melted. The coconut oil gives the chocolate a wonderful coconut-y undertone, but if you don’t have any coconut oil or you don’t like coconut, you can use vegetable shortening or butter.

Once the chocolate is melted, dip your strawberries in it till it’s coated. If you need more chocolate, no problem, just melt more chocolate. If you have more strawberries, just double the quantity.  I love this recipe because it’s super flexible but it feels so fancy.

I put the finished strawberries down on some baking parchment and put them in the fridge to set. You can also leave them out of the fridge if you don’t have any room, but they will take longer to set. The chocolate’s ready when it looks matte and not shiny or silky. You can eat them as soon as they’re set, or leave them in your fridge for longer so the chocolate is not as soft.

You can also roll them in shredded coconut or nuts or whatever you think will work.

… that’s it!

Go forth, dip things in chocolate, live easily, live sumptuously.

Chocolate-Covered Strawberries

Chocolate-Covered Strawberries


Cooking Time 20 mins
Chilling Time 15 mins – 2-3 hours


Category: Misc

Servings: 12-20 strawberries

Author: Lydia (lydia1879) at the New Chef



  • ½ pound of strawberries
  • 1 cup chocolate chips
  • ½ tablespoon coconut oil


What You’ll Need

  • Double broiler or small heatproof bowl and saucepan
  • Heatproof / baking spatula or wooden spoon
  • Baking parchment and baking sheet
  • Cup measure and measuring spoons



  1. First, prepare your double broiler or small heatproof bowl and saucepan. Fill the saucepan with a few inches of water and put the heatproof bowl on top.
  2. Turn on the stove to a low heat.
  3. Add the chocolate chips and coconut oil to the heatproof bowl.
  4. Stir the chocolate chips and coconut oil together until melted and silky.
  5. Dip your strawberries into the melted chocolate one by one, turning them by the stem until coated.
  6. Put the strawberries down on the baking parchment to set.
  7. Leave the strawberries to set or put them in the fridge for 15 mins or 2-3 hours, depending on how hard you like your chocolate.


Check out the .pdf version here, and thanks for stopping by. ❤