Ingredients:
- 1 pound (about 18-20) fresh strawberries, large and firm
- 12 ounces semisweet or dark chocolate chips (or your preferred type of chocolate)
- 1 teaspoon vegetable shortening or coconut oil (optional)
- Optional toppings: chopped nuts, sprinkles, shredded coconut, white chocolate for drizzling
Equipment:
- Baking sheet
- Parchment paper or wax paper
- Double boiler or microwave-safe bowl
- Toothpicks (optional)
Instructions:
Prep the strawberries:
- Wash the strawberries gently under cool water.
- Pat them completely dry with paper towels. Any moisture will prevent the chocolate from adhering properly.
- Leave the green stems intact for easy handling.
Line your baking sheet:
- Line a baking sheet with parchment paper or wax paper. This will be where you set your dipped strawberries.
Melt the chocolate:
Double boiler method:
- Fill the bottom pan of a double boiler with an inch or two of water and bring to a simmer over medium-low heat.
- Place chocolate chips (and shortening, if using) in the top pan of the double boiler. Make sure the top pan doesn’t touch the simmering water.
- Stir constantly until the chocolate is melted and smooth. Remove from heat.
Microwave method:
- Place chocolate chips (and shortening, if using) in a microwave-safe bowl.
- Microwave in 30-second intervals, stirring thoroughly between each interval, until melted and smooth. Be careful not to overheat the chocolate.
Dip the strawberries:
- Holding a strawberry by the stem, dip it into the melted chocolate, covering about 3/4 of the berry.
- Swirl gently to coat evenly, and let excess chocolate drip back into the bowl/pot.
- Optional toppings: If you’d like, immediately dip the chocolate-covered strawberry into your chosen topping (chopped nuts, coconut, sprinkles, etc.)
- Place the dipped strawberry on the prepared baking sheet.
- Repeat with the remaining strawberries.
Set the chocolate:
- Refrigerate the tray of strawberries for at least 30 minutes, or until the chocolate has fully hardened.
Optional: Drizzle with white chocolate:
- Melt a small amount of white chocolate using the same method as before.
- Drizzle the melted white chocolate over the hardened chocolate-covered strawberries for decoration.
Tips:
- High-quality chocolate: The taste of your chocolate will directly affect the strawberries, so choose a brand you love.
- Shortening/Oil: A small amount of shortening or coconut oil helps make the chocolate coating smoother and less prone to cracking.
- Room temperature strawberries: Let the strawberries sit at room temperature for a bit before dipping for better chocolate adhesion.
- Work quickly: Chocolate starts to harden fast, so dip the strawberries in succession. If needed, gently reheat the chocolate as you work.
- Storage: Chocolate-covered strawberries are best enjoyed the day they are made but can be stored in an airtight container in the refrigerator for up to 2 days.
Enjoy your delicious homemade treats!
