Ingredients
Equipment
Method
- Begin by ensuring your strawberries are completely dry. Moisture is the enemy of smooth chocolate! Gently pat each strawberry with paper towels, paying close attention to the leaves. For easier handling, you can leave the green stems on. Arrange them on a baking sheet lined with parchment paper or a silicone baking mat.1 pound fresh strawberries
- Place your chopped chocolate in a heatproof bowl. You can melt the chocolate using a double boiler or in the microwave.Double Boiler Method: Fill a saucepan with about an inch of water and bring it to a gentle simmer over low heat. Place the bowl with chocolate on top of the saucepan, ensuring the bottom of the bowl doesn't touch the water. Stir the chocolate frequently until it's completely smooth and melted.Microwave Method: Heat the chocolate in a microwave-safe bowl in 30-second intervals, stirring well after each interval. Continue this process until the chocolate is almost entirely melted, then stir until smooth. Be careful not to overheat, as chocolate can burn easily.8 ounces high-quality chocolate
- If you find your melted chocolate is too thick, stir in the tablespoon of coconut oil or vegetable oil. This will help create a smoother, thinner coating that’s easier to dip the strawberries in and will set up beautifully without being too brittle.8 ounces high-quality chocolate, 1 tablespoon coconut oil or vegetable oil
- Holding a strawberry by its stem or green leaves, dip it into the melted chocolate, tilting the bowl to coat about two-thirds of the berry. Let any excess chocolate drip back into the bowl.1 pound fresh strawberries, 8 ounces high-quality chocolate
- Carefully place the dipped strawberry back onto the prepared baking sheet, ensuring it doesn't touch other strawberries.
- If you’re using toppings, now is the time. While the chocolate is still wet, sprinkle on your desired toppings like chopped nuts, colorful sprinkles, shredded coconut, or crushed cookies. For a more intricate look, you can use a fork to drizzle contrasting chocolate over the dipped strawberries once the initial coating has set slightly.
- Let the chocolate-covered strawberries sit at room temperature for about 10-15 minutes, or until the chocolate begins to set. For faster setting, you can place the baking sheet in the refrigerator for about 5-10 minutes, but be mindful that condensation can form on the chocolate if they are left too long in extreme cold.
Notes
For the best quality, store your Chocolate Strawberries in a single layer in an airtight container in the refrigerator. Place parchment paper between layers if you must stack them to prevent sticking. They are best enjoyed within 1-2 days of making them as the strawberries can release moisture and soften the chocolate over time.
While not ideal for optimal texture, you *can* freeze chocolate-covered strawberries. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag. To thaw, place them in the refrigerator for a few hours. Be aware that the strawberries might be softer and more watery after thawing, and condensation can affect the chocolate coating.
