Chocolate-Covered Strawberries
Servings: 24
Equipment
Ingredients
- 12 large Strawberries or 24 Medium
- 2 Cups Chocolate Melts or Chocolate chips (add additional 1 tablespoon coconut oil)
- ¼ cup Coconut Oil
- ¼ Cup Chocolate Melts (For Drizzle)
- 1 teaspoon Coconut Oil
Different chocolate dips and garnishes
Instructions
- Wash and dry strawberries thoroughly. Ensure they are completely dry before dipping.
- Combine chocolate chips and coconut oil. Melt in a microwave or melting pot until smooth and glossy.
- Hold each strawberry by the stem or skewer, dip into the melted chocolate, and shake off excess. Place on a parchment-lined baking sheet.
- Add sprinkles immediately or drizzle melted pink candy melts with coconut oil for a colorful touch.
- Allow chocolate to set at room temperature or refrigerate until firm.
- Place strawberries in cupcake liners for a polished look. Store in the refrigerator for up to 2 days.