To make chocolate-covered strawberries, follow these steps:
- Prepare the strawberries
- Wash the strawberries thoroughly and dry them very well. It is crucial that the strawberries are completely dry because any moisture will prevent the chocolate from sticking properly
- Melt the chocolate
- Use chocolate chips (bittersweet, semi-sweet, milk, or white chocolate) according to your preference.
- Melt the chocolate using a microwave or a double boiler. For microwave: heat at 50% power in 30-second intervals, stirring in between, until about half the chocolate is melted. Then stir continuously until fully melted without overheating
* Optionally, add a small amount of coconut oil or vegetable oil to the chocolate to make it smoother and help it harden faster
- Dip the strawberries
- Hold each strawberry by the stem or use toothpicks inserted at the top for easier handling.
- Dip the strawberry into the melted chocolate, covering it almost to the stem. Lift and twist slightly to let excess chocolate drip off.
- If desired, immediately dip the strawberry into toppings like crushed nuts or coconut flakes before the chocolate sets
- Set the chocolate
- Place the dipped strawberries on parchment or wax paper-lined baking sheets.
- Chill in the refrigerator for about 15 to 30 minutes until the chocolate hardens
- Optional decoration
- For a decorative drizzle, melt a different type of chocolate (e.g., white chocolate) and drizzle it over the set chocolate-covered strawberries using a fork or a piping bag with a small cut corner
- Storage
- Store the chocolate-covered strawberries in the fridge, loosely covered, and consume within 24 to 48 hours for best freshness
This simple process yields delicious, elegant chocolate-covered strawberries perfect for special occasions or treats
