Tangy, juicy strawberries coated in a sweet matcha white chocolate shell, a bittersweet combo that never tasted better!
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Why make these matcha strawberries?
I absolutely love chocolate-covered strawberries, but then it occurred to me the other day that I could coat them in my favorite kind of chocolate ever, matcha chocolate.
The tangy strawberries work so well with the sweet white chocolate and the matcha just adds a bittersweet flavor dimension that is honestly too good to be true. If you're looking for an easy treat to make for valentines day there isn't anything that gets much better than this!
What is matcha?
Matcha is essentially ground-dried green tea leaves. Originating in Japan, this tea is smooth, bitter, and a great antioxidant. It has so many great health properties with abilities to promote heart and liver health, prevent cancer, boost brain health and metabolism, etc. And on top of all that it tastes delicious!
Whether it be in matcha lattes or truffles, once you fall for the slightly bitter taste of matcha there is no going back.
Ingredients
- White chocolate: Make sure you use high-quality white chocolate for the best flavor. I like to use bars of white chocolate as they are typically much higher in quality than white chocolate chips or melts.
- Matcha powder: Personally I use high-quality culinary-grade matcha. The higher the grade of the matcha the brighter green the chocolate will turn out and the better the flavor. If you have ceremonial grade matcha available they'll be the best matcha strawberries you'll ever eat.
- Coconut oil: Coconut oil thins out the chocolate to a dippable consistency. It also helps the chocolate set once the strawberries have been dipped.
- Large strawberries: I like to use big strawberries when coating them in chocolate so they get a nice shell. Feel free to use whatever strawberries you have on hand. If they are smaller you will end up with more dipped strawberries.
Frequently Asked Questions
How long do chocolate-coated strawberries last?
These strawberries will last up to 4 days when stored in an airtight container in the fridge. Make sure the strawberries are fresh and completely intact before dipping them in the chocolate to ensure they last longer.
How should I store chocolate-covered strawberries?
Make sure you keep them in an airtight container in the fridge. As the chocolate isn't tempered properly it won't last if stored at room temperature. If stored at room temperature for too long the chocolate will draw water out of the strawberries causing the shells to get soggy and melt.
Why isn't the chocolate sticking to the strawberry?
The chocolate won't stick to the strawberries if they either:
- The strawberries haven't been washed: The chocolate will stick to the dust and fur on the outside of the strawberry.
- The strawberries weren't dried enough: The drier the strawberries are, the easier it will be for the chocolate to stick to the surface of it.
How come my chocolate isn't setting?
There are a couple of reasons why the chocolate isn't setting:
- Not enough coconut oil was added
- They hadn't been chilled for long enough
Let's Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.
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Print📖 Recipe
Matcha Strawberries
Tangy, juicy strawberries coated in a sweet matcha white chocolate shell, a bittersweet combo that never tasted better!
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Total Time: 17 minutes
- Yield: 8 Strawberries 1x
- Category: Chocolate
- Method: Easy
- Cuisine: Asian Fusion
Ingredients
- 100g White chocolate, high-quality
- 1 tsp Matcha powder
- 2 tsp Coconut oil
- 8 Large strawberries
- Matcha powder, for dusting
Instructions
- Line a baking sheet with parchment paper
- Melt the white chocolate over a double boiler (in a bowl over a saucepan over hot water) or in the microwave at 30-second intervals, stirring in between to prevent it from burning
- Scoop 1 tablespoon of melted white chocolate into a small bowl and mix in the matcha powder until it becomes a smooth green paste
- Add the matcha mixture back into the melted white chocolate and stir until smooth
- Add the melted coconut oil and mix until completely incorporated
- Transfer the matcha chocolate mixture into a small deep ramekin
- Make sure your strawberries are completely dry, then dip the strawberries into the chocolate
- Allow any excess chocolate to drip off, then place the dipped strawberries on the prepared baking tray
- Place the tray in the refrigerator to chill for 30 mins or until completely set
- Sprinkle with matcha powder and enjoy!
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Julia
Recipe came out great! My only comment is that if you use good white chocolate such as Lindt, you may want to cut down on the coconut oil since the consistency of my chocolate got too liquid and took longer than 30 minutes to set. I also had to do the dipping process twice because it was too thin.
Catherine Zhang
Love the tip! Glad they turned out great 🙂