Chocolate-Dipped Strawberries
Fresh strawberries get a glossy chocolate coat for a small treat that feels special.
Let’s make something lovely.
A bowl of melted chocolate and a handful of strawberries are all you need for this easy dessert. The dipping moment in the photograph supplies the inspiration.
The most useful detail is also the simplest: dry the berries thoroughly. A dry surface helps the chocolate cling and keeps stray water out of the bowl.
Chocolate-Dipped Strawberries
What you’ll need
Strawberries and coating
Let’s do this
- 1
Wash and dry
Rinse the strawberries under cool running water. Pat dry carefully, including around the leaves, and let them air-dry on a clean towel while you prepare the chocolate. Line a tray with parchment.
- 2
Melt gently
Put the chocolate and coconut oil in a completely dry microwave-safe bowl. Heat in 20-second bursts, stirring thoroughly between each, until almost melted. Stir until the last pieces melt.
- 3
Dip
Hold a strawberry by its leaves and dip about two thirds of it into the chocolate. Lift, let excess chocolate drip back into the bowl and place on the parchment. Repeat with the remaining berries.
- 4
Set
Refrigerate for 20–25 minutes until the chocolate is firm. Transfer to a plate and serve.
Milk may be present in chocolate, Soy may be present in chocolate. Check every ingredient and substitute for your own needs.
Before the happy first bite.
Use berries that are firm and unbruised, with fresh green leaves.
Keep the chocolate bowl away from splashes and steam.
This quick melted-chocolate coating sets best in the refrigerator; it is not tempered chocolate.
Refrigerate in a single layer in a covered container at 40°F (4°C) or colder for up to 2 days; best within 24 hours. Avoid freezing, which makes the berries watery when thawed.
