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Chocolate-Dipped Strawberries

Course Brunch, Dessert, Snack
Cuisine American
Keyword breakfast, holidays, brunch,, dessert
Author Sandra | Sandra's Easy Cooking

Ingredients

  • 1 pint  about 20 medium-large strawberries with stems
  • 6 ounces semisweet chocolate chips or white vanilla baking chips Chocolate bark for dipping fruits
  • 1 teaspoon Coconut oil or unsalted butter 1 teaspoon shortening for substitute
  • *You can use additionally 2 ounces of dark chocolate or white chocolate for the drizzle
  • *You can use crushed nuts or sprinkles
  • *Almond Bark Chocolate Baking Bar -- you can find these similar chocolate barks which are fantastic for dipping at almost any store baking aisle.

Instructions

  1. Gently rinse strawberries and dry on paper towels (strawberries must be completely dry). Line cookie sheet with waxed paper or use a cookie rack.
  2. In 1-quart saucepan, melt chocolate chips and coconut oil or unsalted butter (you can use about 1 teaspoon of shortening as a substitute) over low heat, stirring frequently. Remove from heat. I used XTREMA double broiler. Place water in the bottom of the double boiler so the top of the water is about 1/2 inch below the upper pan. Then place the double boiler over low heat. Stir the chocolate constantly until it is melted. The water in the bottom of the double boiler should not come to boiling while the chocolate is melting. Stir until it is completely melted.
  3. Dip lower half of each strawberry into chocolate mixture; allow excess to drip back into the saucepan. Place on waxed paper-lined tray or cookie rack.
  4. Refrigerate uncovered about 30 minutes or until chocolate is firm, or until ready to serve.
  5. Store covered in refrigerator so the chocolate does not soften.

Recipe Notes

This is so much easier when you have 6-inch lollipop sticks. You can get them at your craft store, such as Michaels if you are in the USA or Amazon. This is fun for the kids, and adults so you can set a couple of topping options if you have a party, such as nuts, sprinkles, coconut, etc. My favorite is with walnuts, but hazelnuts are fantastic too.