Easiest Chocolate Covered Strawberries! Dessert doesn't get much better than this! These only require 3 basic ingredients, they take minutes to prepare and they're always sure to impress.
Ready in: 30minutes
8oz.semi-sweet chocolate chips**(good quality)
To clean strawberries: for organically grown strawberriesplace in a colander and rinse well under cold running water, tossing occasionally, drain well. For conventionally grown strawberries soak in a solution of 4 parts water 1 part vinegar for 5 minutes. Rinse and drain well in a colander.
Dry strawberries: Dry each strawberry individually very well with paper towels, then set aside to continue to dry while melting chocolate. If strawberries are wet chocolate won't stick and you don't want any water in the chocolate mixture.
How to melt chocolate microwave option: Add chocolate chips and coconut oil to a small microwave safe mixing bowl. Heat mixture in microwave in 20 second intervals, stirring well between each interval until melted and smooth.
If chocolate is runny let it cool just briefly to thicken up slightly before you begin to dip berries.
How to melt chocolate stovetop directions: Place chocolate chips and coconut oil in a heat proof bowl (such as glass or stainless steel bowl) that sits well over a saucepan.
Bring about 1-inch of water to a simmer in saucepan, reduce heat to low, set bowl with chocolate over saucepan. Heat, stirring constantly until chocolate has melted. Remove from heat.
To dip strawberries in chocolate: Set a sheet of parchment paper over a baking sheet. Working with one strawberry at a time dip, hold the strawberry by the leaves and dip into melted chocolate, coating nearly to the top. Tilt bowl as needed to pool chocolate to one side, and rotate strawberry to coat all sides as needed.
Lift and let excess chocolate run off, slide strawberry across the inside edge of the bowl to remove just some of the chocolate then set that side facing down on parchment paper (if dipping in toppings then dip before transferring to baking sheet).
Repeat with remaining strawberries. Transfer dipped strawberries to refrigerator and let chocolate harden, about 15 minutes.
To finish with a chocolate drizzle (optional): Melt (1/2 cup) 2 oz. chocolate chips (dark, milk or white) with 3/4 tsp coconut oil as directed in step 3 or 5 above.
Transfer melted chocolate to a small resealable bag, seal bag and cut a tiny corner from one point. Drizzle over chocolate set strawberries, return to fridge to solidify.
How to Store Strawberries: Store strawberries in a single layer an airtight container in refrigerator, for best results enjoy within about 12 hours.
*Preferably use larger strawberries if possible. To pick the best strawberries look for those that are vibrantly red and plump with vibrantly green leaves, avoid those that are bruised, blemished or molding.
**Good quality milk chocolate or white chocolate chips work here too. Chopped chocolate bars work well too. If chocolate is thin upon melting let it cool just briefly to thicken up slightly.
**8 oz. Chocolate melting wafers (such as Ghirardelli) work well too - no coconut oil is necessary with this option. If using melting wafers refer to melting directions on the back of the package.
***Shortening can be used in place of coconut oil if that's what you have on hand.
If you have any leftover melted chocolate don't toss it! Use it to dip pretzels, marshmallows, Oreos, banana chips, toss with almonds, or simply fill into lightly greased ice cube trays. Let set in fridge.
Topping ideas:Of course these strawberries are delicious as is no toppings necessary but if you want to spruce them up you can dip in:
Crushed pretzels (my favorite with white chocolate)
Chopped nuts (pistachios, hazelnuts, or pecans are great choices)