Ingredients
Equipment
Method
Preparation
- Line a baking sheet or the counter with parchment or wax paper. Ensure strawberries are completely dry before beginning.
- Add the chocolate to a microwave safe bowl. Melt at 50% power for 30 second intervals, stirring in between. When chocolate is almost melted, remove from microwave and stir until the chocolate is melted and smooth.
Dipping Strawberries
- Dip each strawberry into the chocolate, turning to coat all sides. Lift and let the chocolate drip for a moment, then place on the prepared baking sheet.
- Complete with remaining strawberries. Refrigerate for 5-10 minutes, or until the chocolate has hardened.
Finishing Touch
- While the chocolate is hardening, melt the white chocolate according to the same directions as the milk chocolate.
- Pour the melted white chocolate into a pastry bag (or a ziptop bag) and cut a small piece off the tip of the bag. Drizzle back and forth over the strawberries.
- Refrigerate until firm. Store strawberries in the refrigerator.
Nutrition
Notes
For additional flavor, feel free to experiment with caramel or different chocolate types. These strawberries are best enjoyed fresh but can last up to two days in the refrigerator.
