Chocolate-covered strawberries
Juicy strawberries dipped in glossy melted semisweet chocolate and striped with white chocolate. Set in the freezer, they're ready in 20 minutes.
- Prep
- 8 min
- Cook
- 12 min
- Serves
- 2
- Per serve
- 420 kcal
Ingredients
Method
Rinse the strawberries and dry them completely with paper towels, including around the leaves. Any water left on them makes the chocolate seize and slide off. Line a small tray or plate that fits in your freezer with parchment paper.
Put the semisweet chocolate and coconut oil in a small, deep microwave-safe bowl. Microwave in 30-second bursts, stirring well after each, until almost melted, then stir until smooth and glossy.
Holding each strawberry by its leaves, dip it about three-quarters of the way into the chocolate, twist to coat, let the excess drip back, then lay it on the parchment.
If using the white chocolate, microwave it in 15-second bursts, stirring each time, until just melted. Drizzle it over the strawberries in thin stripes with a spoon or fork.
Freeze the strawberries until the chocolate is set and no longer tacky, then serve.
Tips
- Take them out of the freezer as soon as the chocolate is set. Left longer, the berries start to freeze and go watery as they thaw. Keep any leftovers in the fridge and eat within a day.
- Room-temperature strawberries work best. Very cold berries from the fridge can make the chocolate crack or bloom with condensation.
- Semisweet and white chocolate usually contain milk, so these aren't dairy-free. Most plain chocolate is gluten-free, but check the label for may-contain warnings if it matters.
