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These beautiful Ganache-Covered Strawberries are a milder, softer alternative to just dipping strawberries in melted 85% dark chocolate! I LOVE the texture of the coating. It’s thick with the perfect amount of bite to encase the fruity pop of a fresh strawberry. If chilled thoroughly first, these Ganache-Covered Strawberries hold up well at room temperature for awhile; they’re perfect for Valentine’s Day parties! A few other cool things about these beauties:
- They’re so easy to make.
- They require only five simple ingredients.
- They taste good.
- They’re pretty.
- They’re THM S and low carb.
Did I mention that they’re perfect for the last minute person like me who wants to do something special for her sweetheart but is kind of out of time since Valentine’s Day is tomorrow?!
PS – Don’t miss the other posts I published today! 5 Ingredient Raspberry Cheesecake Mousse is another handy last minute Valentine’s Day dessert option, and the Perfect Valentine Dinner gives you suggestions for what to make and shares what MY Valentine menu is! (I think it might become a tradition for Ryan and me.)
Sam’s Choice 90% Swiss Dark Chocolate from Walmart is my new favorite on-plan dark chocolate option! 85% Moser Roth from Aldi is also great, but the Aldi closest to me is an hour away and since I’m getting groceries for just two people, the drive isn’t worth it. European-made chocolate is the best! Both of these brands are about $2/bar.
The amount of sweetener in this recipe was good for me but it is a fairly dark chocolate taste. I thought it was perfect paired with the fresh strawberries. Feel free to add more THM Super Sweet Blend, or more of a less concentrated sweetener like THM Gentle Sweet if you’re sensitive to the taste of stevia.
These Ganache-Covered Strawberries keep well overnight, but I don’t recommend making them TOO far in advance. The chocolate might start to “weep.” Edited to add: I made these Tuesday night and served them Thursday night for a special Valentine’s supper for my husband and me, and they were still quite good but the ganache layer was starting to develop little beads of moisture.
If you have leftover ganache, store it in the fridge to eat with a spoon, put in ice cream or milkshakes, or spread on waffles or toast. If you try to reheat it, do so slowly over low heat.
You may also enjoy:
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission (but your price doesn’t change).
- Grind the sweetener in a coffee grinder after measuring. Roughly chop the chocolate bar and place it in a ceramic or glass bowl with the powdered sweetener.
- Heat the cream and coconut oil together until quite hot but not boiling. (I do this in the microwave.) Pour the hot cream over the chocolate and let it sit for a few minutes to soften the chocolate, then whisk until smooth and glossy. If there are a few small chunks of chocolate, just keep whisking and they'll continue melting.
- Dip the cold strawberries in the ganache right after whisking it. Place them on a foil-lined pan and put them in the fridge to harden. When the ganache layer is firm, store the strawberries (not touching each other) in a paper towel lined airtight container in the refrigerator until serving. (The paper towel helps absorb excess moisture.) Refrigerate to chill and firm up completely before serving (a few hours or overnight is great). The strawberries hold up well at room temperature for a little while if they've been thoroughly chilled before serving, so they're perfect for parties.
- TIP: Don't roll the strawberries through the whole bowl of ganache. Lay a strawberry in the ganache on one side, then roll it over to coat the other side and disturb as little ganache as possible so the ganache stays glossy and pretty until you're done dipping all the berries.
-This amount of sweetener was good for me but it is a fairly dark chocolate taste. I thought it was perfect paired with the fresh strawberries. Feel free to add more THM Super Sweet Blend, or more of a less concentrated sweetener like THM Gentle Sweet if you're sensitive to the taste of stevia. Grind granulated sweeteners for best results.
-If you have leftover ganache, store it in the fridge to eat with a spoon, put in ice cream or milkshakes, or spread on waffles or toast. If you try to reheat it, do so slowly over low heat.
-These keep well overnight, but I don't recommend making them TOO far in advance. The chocolate might start to "weep." I actually made these Tuesday night and served them Thursday night and they were still quite good, but the ganache layer was starting to bead up with a bit of moisture.
-I'm sure this ganache would be great on a cake as well! Or cupcakes or donuts...
My cookbooks Necessary Food and Convenient Food contain about 400 low-glycemic recipes each, separated by carbs and fats and free of refined sugar and flour (like all the recipes here on my website). I grew up on my momma’s good cooking, and the recipes in these books are mostly just old family favorites made healthy! Now that I’m married, I’m gravitating even more toward quick and easy, and my newest cookbook definitely reflects that! CLICK HERE to check out my cookbooks in more detail and purchase.
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I thought after making this graphic that “sugar free” may be misleading. There is no added sugar in these strawberries, but the 85% dark chocolate contains a small amount that is within Trim Healthy Mama guidelines.