Photo of Chocolate strawberries with custard sauce by WW

Chocolate strawberries with custard sauce

Total Time
18 min
10 min
8 min
Do you love creamy, custardy desserts? Then, this is the right one for you! Sweetened cocoa-covered strawberries are served with a sauce that’s similar in taste and consistency to that of vanilla pudding. We recommend serving it with strawberries that still have their stems and leaves because they make great “handles” for dipping. Don’t be intimidated by tempering the egg substitute because it’s actually very easy and nearly foolproof! Simply stir some of the hot cream mixture into the egg substitute and slowly add the warm egg mixture to the milk in the pan. Whisk quickly and you’ll have a silky, smooth sauce.


Fat free skim milk

½ cup(s)


2 Tbsp, granulated

Liquid egg substitute

¼ cup(s)

Vanilla extract


Unsweetened cocoa powder

1 Tbsp

Powdered sugar (confectioner's)

2 Tbsp


1 pound(s), not hulled (1 pound = 8 very large strawberries)


  1. Bring milk and granulated sugar to a simmer in a small pot. Place egg substitute in a small bowl, pour in about 1/4 cup of the hot milk and stir well; pour egg mixture back into pot. Cook over low heat, stirring constantly, until mixture is as thick as pancake batter, about 5 minutes. Remove from heat and stir in vanilla extract; set aside.
  2. Mix together cocoa and powdered sugar on a plate.
  3. To serve, place cocoa mixture and custard sauce into 2 separate small bowls. Dip each strawberry into cocoa mixture and then spoon on 1/8 of custard sauce. Yields 1 strawberry per serving.