Ingredients
Scale
- 1 lb fresh strawberries
- 10 oz chocolate (bittersweet, semi-sweet, milk or white chocolate)*
- 3 oz white chocolate, optional
- Pink gel icing color, optional
- Sprinkles, optional
- Oreo crumbs, optional
- Any additional toppings, optional
Instructions
- Wash the strawberries and dry them completely. Use several paper towels to dry them individually. Any water that’s left can cause the chocolate to not stick or seize.
- Set out parchment paper to set the dipped strawberries on and prepare any toppings you might want to add after dipping.
- Add the chocolate to a microwave-safe bowl and heat in 10–20 second intervals, stirring well between each interval to use the residual heat to continue melting the chocolate. Do not overheat the chocolate—it can seize or streak.
- Holding each strawberry by the stem, dip it into the melted chocolate and gently shake off any excess.
- Dip the strawberry into any prepared toppings you’d like to use, then place it onto the parchment paper to dry and firm up.
- If adding a white chocolate drizzle, melt the white chocolate as above and add gel icing color if desired. Drizzle the chocolate over the strawberries using a piping bag or a ziplock bag with a small corner cut.
- Allow the chocolate to firm up, then serve. Best served the same day. You can make them a day ahead, but condensation may form, affecting appearance and texture.
Notes
- I like to use Ghirardelli dark chocolate melting wafers (which also come in white and milk chocolate) because they are pretty foolproof. You can also use Baker’s baking bar chocolate. Avoid regular chocolate chips or eating chocolate bars, as they don’t melt properly for dipping.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American