Chocolate-Dipped Strawberries

Name: Chocolate-Dipped Strawberries
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Classic
Ingredients: 12 large strawberries with green tops, washed and completely dry; 115 g (4 oz) dark chocolate (60–70%), chopped; 1 tsp coconut oil (optional, for shine); 30 g (1 oz) white chocolate (optional, for drizzling); toppings: crushed pistachios, flaky salt, freeze-dried raspberry

Glossy dark chocolate, crunchy toppings, ready in 20 minutes.

Total: 35 min
Hands-on: 20 min
Skill: Easy
Serves: 2
Cost for two: about $8

VegetarianGluten-free

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Chocolate strawberries are a romantic cliché for a reason: they are beautiful, easy and everybody loves them. The keys are bone-dry berries, chocolate melted gently, and toppings added while the chocolate is still wet.

Ingredients

Serves

12 large strawberries with green tops, washed and completely dry
115 g (4 oz) dark chocolate (60–70%), chopped
1 tsp coconut oil (optional, for shine)
30 g (1 oz) white chocolate (optional, for drizzling)
toppings: crushed pistachios, flaky salt, freeze-dried raspberry

Method

Line a tray with parchment. Make sure the berries are completely dry and at room temperature; any water will make the chocolate seize.
Melt the dark chocolate in a heatproof bowl over barely simmering water, or in the microwave in 20-second bursts. Stop when about two thirds has melted and stir until smooth. Stir in the coconut oil.
Hold each berry by its leaves, dip three quarters of the way, twist and let the excess drip back. Lay it on the parchment and add toppings right away.
Melt the white chocolate and drizzle it over with a fork.
Let set for 15 minutes in the fridge or 30 at room temperature. Serve the same day.

Tips

Don't refrigerate them overnight; condensation makes the chocolate sweat.
Stirring to finish melting keeps the chocolate glossy and snappy.

Make ahead

Best within 6 hours of dipping. Keep at cool room temperature.

Plating

Arrange on a small board or a slate with a few unshelled pistachios.

What to drink

Wine: Brut rosé Champagne or Moscato d'Asti.

Zero-proof: Sparkling pink lemonade.

Questions

My chocolate went thick and grainy.

It seized from water or overheating. Stir in a teaspoon of warm cream to rescue it for drizzling.

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