Chocolate-Dipped Strawberries
Chocolate Dipped Strawberries are so simple to make and heavenly to eat! The secrets to perfection: Use the best strawberries and chocolate you can, and be sure your strawberries are bone-dry before you dip them into the melted chocolate or the chocolate will seize into a mass.
Servings: 12 makes
Ingredients
- 3 oz. bittersweet chocolate (60 or 72%), chopped
- 2 tsp. neutral vegetable oil, such as grapeseed or canola
- 1 pint medium-size ripe fresh strawberries (preferably with stems),rinsed and thoroughly dried
Instructions
- Melt the chocolate with the oil in a small, deep heatproof bowl set in a skillet holding about 1 inch of barely simmering water, stirring occasionally until smooth. Remove the bowl from the heat.
- Line a rimmed baking sheet with parchment or waxed paper. Tilt the bowl to pool the chocolate on one side. Dip each strawberry into the chocolate to cover about two-thirds of the berry, or until the chocolate reaches the strawberry's shoulders. Turn the berry to coat it evenly, lift it out of the chocolate, and gently shake off any excess. Carefully place it on the paper. If the dipping chocolate begins to cool and thicken, return the bowl to the water bath to heat it briefly.
- Let the berries stand at room temperature for 15 minutes andt hen refrigerate until the chocolate is set, 20 to 30 minutes. Carefully remove the berries from the waxed paper. Serve or refrigerate for up to 8 hours before serving.