Instructions
- Step 1: Prepare the strawberries Gently rinse the strawberries, leaving on the green caps. Do this a few hours before you plan to dip the berries, so they’re completely dry.
- Step 2: Cover a cookie sheet Cover a cookie sheet with wax paper.
- Step 3: Melt the chocolate Melt the chocolate in a microwave-safe dish using the ‘defrost’ setting. Microwave it in 10-second increments, stirring with a wooden spoon in between. Take care not to burn it.
- TIP: If the melted chocolate is too thick, add vegetable oil a few drops at a time until you have the right consistency for dipping.
- Step 4: Start dipping Spear the cap of each strawberry with a toothpick, and use it to dip the bottom two-thirds of the berry into the melted chocolate. Lift it out of the chocolate, rotate it clockwise, and wait until the strawberry is no longer dripping before laying it gently on the wax paper.
- TIP: For fancier strawberries, dip the ends into coconut flakes, crushed pistachios, or sprinkles before putting them on the cookie sheet. Or let them harden for 10 minutes before drizzling some melted white chocolate over them with a fork.
- Step 5: Chill Chill the strawberries in the refrigerator for at least an hour and up to eight hours before serving. They will last about two hours at room temperature before they start to melt.
- FACT: Tom Kron, who made chocolate for Jacqueline Kennedy Onassis, invented the chocolate-covered strawberry.
You Will Need
- 12 large strawberries
- ripe but firm
- with green stems and leaves attached
- 12.0 oz semisweet chocolate chips or morsels or a 10-ounce bar of dark chocolate
- A cookie sheet
- Wax paper
- A microwave-safe dish
- A wooden spoon
- Toothpicks
- Coconut flakes (optional)
- Crushed pistachios (optional)
- Sprinkles (optional)
- Melted white chocolate (optional)
- A fork (optional)
