Ingredients
Scale
- 12–15 fresh strawberries (preferably large and firm)
- 200g (7 oz) high-quality chocolate (dark, milk, or white chocolate, based on preference)
- 1–2 teaspoons vegetable oil or coconut oil (optional, for smoother chocolate)
- Optional toppings:
- Chopped nuts (e.g., almonds, hazelnuts, or pistachios)
- Sprinkles
- Shredded coconut
- Crushed cookies (e.g., Oreos or graham crackers)
- Edible glitter
Instructions
- Prepare the Strawberries:
Wash the strawberries carefully and pat them dry with paper towels. It’s important to ensure they are completely dry to avoid the chocolate seizing when dipped. - Melt the Chocolate:
Chop the chocolate into small, uniform pieces and place it in a heatproof bowl. Melt the chocolate using a microwave or a double boiler.- Microwave method: Heat the chocolate in 30-second intervals, stirring between each, until fully melted and smooth.
- Double boiler method: Place the chocolate in a heatproof bowl over a pot of simmering water, stirring constantly until melted.
- Optional Step – Add Oil:
If you want a smoother texture, add 1-2 teaspoons of vegetable or coconut oil to the melted chocolate. This helps it thin out and results in a glossy finish. - Dip the Strawberries:
Hold each strawberry by the stem and dip it into the melted chocolate, swirling it gently to coat evenly. Let any excess chocolate drip off. - Add Toppings (Optional):
If you’d like to add toppings, sprinkle them over the chocolate-coated strawberries immediately before the chocolate sets. Options include chopped nuts, sprinkles, shredded coconut, or crushed cookies. - Let the Chocolate Set:
Place the dipped strawberries on a parchment-lined tray. Allow the chocolate to harden at room temperature for about 15-20 minutes. If you want to speed up the process, you can refrigerate them for about 10-15 minutes. - Serve and Enjoy:
Once the chocolate has fully set, your chocolate-covered strawberries are ready to enjoy! Serve immediately or store them in a cool, dry place for up to two days.