How To Make Chocolate-Dipped Strawberries
What You Need
1 pint basket (1 pound) fresh strawberries
2 cups (12 ounces) dark chocolate chips or chopped chocolate
1/2 cup (3 ounces) white chocolate, optional for drizzling
Double-boiler or heatproof bowl and saucepan
Parchment, wax paper, or Silpat
Small plastic bag
- Wash and dry the strawberries. Rinse the strawberries under cool running water and gently pat dry. The strawberries need to be completely dry before dipping, so spread them out and let them air-dry if necessary.
- Melt the dark chocolate. Fill the bottom of the double-boiler or saucepan with an inch or two of water and bring the water to a simmer over medium-high heat. Transfer all the chocolate into the top of the double-boiler or the heatproof bowl and set this over the simmering water. Let the chocolate melt, stirring occasionally, until no more lumps remain. Remove the bowl with the chocolate from heat. (See Recipe Notes)
- Prepare your workspace. Set the bowl of melted chocolate in front of you on a towel. Place the dried strawberries to your left. Line a baking sheet with parchment and place this on your right. (Reverse if you are left-handed.)
- Dip the strawberries. Working with one strawberry at a time, grasp the strawberry by the top leaves and dip it into the chocolate. Turn or swirl the strawberry as needed to completely coat it in chocolate. Lift the strawberry out and shake gently to remove excess chocolate.
- Lay dipped strawberries on the baking sheet. Carefully lay the dipped strawberry on its side on the baking sheet. Repeat with dipping the remaining strawberries.
- Let the chocolate set. Let the strawberries sit until the chocolate coating is set and dry to the touch. You can put the baking sheet in the fridge to speed this along.
EAT AND ENJOY with Champagne of course.