Chocolate-Covered Strawberries

# What You Need:

→ Fruit

01 - 18 to 24 fresh strawberries, rinsed and thoroughly dried, stems left intact

→ Chocolate

02 - 7 ounces semisweet or dark chocolate, chopped or chocolate chips

→ Optional Toppings

03 - 2 tablespoons white chocolate, chopped for drizzling

04 - 2 tablespoons chopped nuts, shredded coconut, or sprinkles

# How to Make It:

01 - Line a baking tray with parchment paper. Ensure strawberries are completely dry to prevent chocolate from seizing.

02 - Melt the semisweet or dark chocolate in a heatproof bowl set over a pan of barely simmering water using the double boiler method, stirring until smooth. Alternatively, microwave in 20-second bursts, stirring between each, until melted.

03 - Holding each strawberry by the stem, dip it into the melted chocolate, turning to coat evenly. Allow excess chocolate to drip off before placing on the prepared tray.

04 - If using toppings, sprinkle them onto the dipped strawberries before the chocolate sets.

05 - Melt the white chocolate and use a spoon or piping bag to drizzle over the dipped strawberries.

06 - Chill the tray in the refrigerator for at least 30 minutes, or until the chocolate is fully set.

07 - Serve chilled or at room temperature. Best enjoyed within 24 hours.

# Expert Tips:

01 -

You can make something that looks bakery-perfect in under half an hour, no fancy skills required.
They taste like luxury but cost a fraction of what you'd pay at a chocolate shop.
Every single person lights up when they see these, whether it's a date night or a random Tuesday.

02 -

Water is the enemy here, even a tiny bit will make your chocolate seize into a thick, grainy mess that won't coat anything.
If your chocolate gets too thick while dipping, stir in a teaspoon of coconut oil or shortening to loosen it back up.
Don't cover them in the fridge or condensation will form and ruin the glossy finish.

03 -