Easy Chocolate Covered Strawberries Passover Dessert Recipe

Posted on March 18, 2014 by Mara Strom

Chocolate Covered Strawberries

Passover desserts have come a long way since my childhood. Who else remembers those impossibly dry “sponge” cakes and glow-in-the-dark jelly fruit slices?

While we can now enjoy all kinds of flourless cakes and fruit sorbets, my all-time favorite Passover dessert is actual quite simple and humble: Chocolate Covered Strawberries.

I first made these for dessert at a seder the year my husband and I were married. They were such a hit that I’ve been making them ever since (this will be the 12th year!).

My kids have grown up on these — and while there’s nothing that would preclude you from making these during the year, they have become known as a special Pesach treat for my family.

(In fact, as I was working on this post, my oldest asked, “Oooooh! Pesach strawberries for your blog?”)

Making chocolate covered strawberries is really quite simple (you know I wouldn’t do it if it weren’t!), but since I often get asked for the “recipe”, I wanted to share it with you.

Chocolate Covered Strawberries

Easy Chocolate Covered Strawberries (Kosher for Passover)

IngredientsKosher for Passover Chocolate Covered Strawberries.jpg

  • 10 ounces Kosher for Passover semisweet or dark chocolate (or 1 1/2 cups of chocolate chips)
  • 1 Tbsp Kosher for Passover oil or margarine (I like to use Coconut Oil)
  • 2 lbs of strawberries
  • 3 ounces or 1/2 cup Kosher for Passover white chocolate chips for garnish (optional – KFP white chocolate is hard to find, but thankfully this is just as good without it.)

Instructions

1. Melt semisweet chocolate together with oil in a double boiler or in the microwave. The oil will help to maintain the viscous consistency of the chocolate, which makes dipping easier.

2.  Meanwhile, wash and pat dry the strawberries. Be sure to leave the stems on to make it easier to dip them.

3. Dip strawberries into the hot chocolate while holding onto the leaves. Twist gently over the pot to remove the excess chocolate. Lay the strawberries on a waxed paper-covered cookie sheet and chill in the refrigerator until the chocolate is hardened. If the pot of chocolate starts to thicken up as you’re dipping, add a bit more coconut oil and rewarm gently.

4. If desired, melt white chocolate in a double boiler or the microwave. You can add 1 tsp of coconut oil during melting to help with consistency. Pour into a ziploc bag, then clip a small hole in the corner of the bag and drizzle over the chilled strawberries.

5. Keep strawberries refrigerated until ready to serve.

What’s your favorite Passover dessert recipe?

Check out the rest of KOAB’s favorite Passover recipes.

{ Leave a Comment }

Leave a Comment

*