Ingredients
- 1 lb strawberries washed and fully dried
- 1 1/2 cups 12 oz chocolate or chocolate chips, high quality-with cocoa butter is best
- 1/2 - 1 Tbs oil vegetable or coconut oil (*see notes)
- white chocolate or sprinkles optional but highly recommended
Method
- Melt chocolate and oil in the microwave for 30 seconds at a time. Stirring in between until melted and smooth. (usually takes 60-90 seconds).
- Holding the stem of the strawberry, carefully dip strawberry into chocolate. Slowly turn berry until coated as desired. Please on waxed paper or parchment paper for easy release after cooling.
- Immediately sprinkle with sprinkles or colored sugar OR let cool if drizzling with white chocolate.
- If drizzling with white chocolate, melt chocolate in microwave 20-30 seconds at a time, stirring in between. (*see notes). Pour melted white chocolate into a disposable piping or ziploc bag. Snip a small hole in the tip then pipe drizzle the white chocolate over the chocolate covered strawberries (after the chocolate has set and hardened).
- Store in the refrigerator for up to 5 days (note though that fresh is best) or enjoy immediately.
Notes
- *vegetable oil will make the chocolate coating softer and melt quicker when it's warm. Coconut oil will allow chocolate to set just as hard when chilled but will allow some additional softness at room temperature.
- I typically like to use vegetable oil as it allows the chocolate to be slightly softer even at chilled temperatures. We usually serve our chocolate-covered strawberries chilled (right from the refrigerator).
- For easier dipping, pour melted chocolate into a narrow bowl or cup. This allows you to easily dip the whole strawberry without having to turn it as much.
- If using white chocolate to drizzle, for one pound of strawberries you'll only need 1/4 cup white chocolate chips or less depending on how heavy your drizzle is.