I remember the first time I made chocolate covered strawberries. I was making them for a friend that I was having over. I thought—just add some chocolate to a pan and dunk them—let’s just say I was embarrassed.
They turned out soggy and the chocolate was thin. She was kind, but they weren’t very good. Rookie mistakes were made. I have since found a few tips that make simple, tasty chocolate covered strawberries that are a hit every time!
How to Make the Easiest, Tasty, 3 Ingredient Strawberries
Ingredients:
-1 cup Semi sweet chocolate chips (extra 1/4 cup optional—see below)
-Approx 20 Strawberries
-1 tsp Coconut oil
Prepare your strawberries:
I like to clean my strawberries in a large bowl of filtered water with an 1/4 cup of white vinegar. Let them soak for 5-10 minutes. Don’t leave them any longer because you don’t want them to get soggy. Rinse them very well. Lay them out on a dish towel or paper towel to dry very well. If you are in a hurry you can pat them off gently.
Dip the strawberries:
Melt 1 cup of semi-sweet chocolate chips on low heat with 1 tsp of coconut oil. Stir frequently. It will only take a few minutes to melt. This helps the chocolate harden and gives them a little shine. This is enough for about 20 regular size strawberries. You can double it if you want to make more strawberries or if you want to dip them twice. Take the chocolate off the heat once melted and let it cool for a minute or two.
This tip is optional—but throw in about 1/4 more semi sweet chocolate chips once the chocolate has melted and temper those in. It will help the chocolate be a little thicker.
Pull up the green leaves and dunk the strawberry in the chocolate, twirling it 360 degrees until the whole strawberry is covered. I like to leave a small amount of red showing at the top to make them prettier.
Set the strawberries:
Place them gently on a piece of parchment paper on a large flat plate or serving tray that will fit in your fridge. Let them set for about 30 minutes-1 hour or until the chocolate is hard.
You can also repeat the chocolate melting process and dip them again once the chocolate is hard to add a double layer of chocolate—this is yummy, but not necessary. I normally only do them once.
These are best served within 24 hours. They start to get soft inside after that.
Enjoy!
-Nicole
