Easy 3-Ingredient Chocolate Strawberries (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
16 oz. fresh strawberries
02 -
8 oz. semi-sweet chocolate chips (good quality)
03 -
1 Tbsp coconut oil
→ Optional Toppings
04 -
Crushed pretzels
05 -
Crushed Oreos
06 -
Chopped nuts (pistachios, hazelnuts, or pecans)
07 -
Finely shredded coconut
08 -
Crushed Biscoff cookies or graham crackers
09 -
Sprinkles
10 -
Mini chocolate chips
→ For Optional Chocolate Drizzle
11 -
2 oz. chocolate chips (dark, milk or white)
12 -
3/4 tsp coconut oil
# Let's Cook!:
01 -
For organically grown strawberries place in a colander and rinse well under cold running water, tossing occasionally, drain well. For conventionally grown strawberries soak in a solution of 4 parts water 1 part vinegar for 5 minutes. Rinse and drain well in a colander
02 -
Dry each strawberry individually very well with paper towels, then set aside to continue to dry while melting chocolate. If strawberries are wet chocolate won't stick and you don't want any water in the chocolate mixture
03 -
Add chocolate chips and coconut oil to a small microwave safe mixing bowl. Heat mixture in microwave in 20 second intervals, stirring well between each interval until melted and smooth. If chocolate is runny let it cool just briefly to thicken up slightly before you begin to dip berries
04 -
Place chocolate chips and coconut oil in a heat proof bowl (such as glass or stainless steel bowl) that sits well over a saucepan. Bring about 1-inch of water to a simmer in saucepan, reduce heat to low, set bowl with chocolate over saucepan. Heat, stirring constantly until chocolate has melted. Remove from heat
05 -
Set a sheet of parchment paper over a baking sheet. Working with one strawberry at a time dip, hold the strawberry by the leaves and dip into melted chocolate, coating nearly to the top. Tilt bowl as needed to pool chocolate to one side, and rotate strawberry to coat all sides as needed
06 -
Lift and let excess chocolate run off, slide strawberry across the inside edge of the bowl to remove just some of the chocolate then set that side facing down on parchment paper (if dipping in toppings then dip before transferring to baking sheet). Repeat with remaining strawberries
07 -
Transfer dipped strawberries to refrigerator and let chocolate harden, about 15 minutes
08 -
Melt 2 oz. chocolate chips (dark, milk or white) with 3/4 tsp coconut oil as directed in step 3 or 4 above. Transfer melted chocolate to a small resealable bag, seal bag and cut a tiny corner from one point. Drizzle over chocolate set strawberries, return to fridge to solidify
# Cook's Notes:
01 -
Use larger strawberries if possible
02 -
Choose strawberries that are vibrantly red with green leaves
03 -
Store in a single layer in refrigerator for up to 12 hours
04 -
Shortening can be used instead of coconut oil