Chocolate Covered Strawberries
Fresh strawberries dipped in melted dark or white chocolate. Coating hardens at room temperature or in the refrigerator to form a crisp shell.
Ingredients
Method
Rinse strawberries under cool water and pat completely dry with paper towels; ensure stems remain intact.
Place chocolate in a microwave-safe bowl. Add coconut oil if using.
Microwave chocolate in 30-second intervals, stirring between each, until smooth and fully melted. Do not overheat.
Holding a strawberry by the stem, dip the pointed end into melted chocolate, coating about two-thirds of the berry.
Allow excess chocolate to drip back into the bowl, then place dipped strawberry on a plate or parchment paper.
Repeat with remaining strawberries. If chocolate thickens, reheat briefly in the microwave.
While chocolate is still wet, add optional toppings such as chopped nuts, shredded coconut, or powdered sugar.
Let strawberries sit at room temperature for 30 minutes or refrigerate for 15 minutes until chocolate hardens.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →