Absolutely Perfect, Best Ever Dark Chocolate Covered Strawberries
Yields: 12 chocolate covered strawberries
 
These truly are the best chocolate dipped strawberries I’ve ever had! They look and taste like they came from a gourmet chocolate shop. They’re best if eaten the same day they’re made, but in a pinch, you can store them in the refrigerator in an airtight container lined with paper towels for one day.
  • 12 large long-stemmed strawberries, room temperature
  • ¼ cup (54g) roughly chopped dark chocolate
  1. Line a large baking sheet with wax paper or parchment paper.
  2. Wash and thoroughly dry the strawberries, including their stems and leaves.
  3. Place the dark chocolate into a microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir for 1 minute. Continue to heat for 10-second intervals, stirring for 1 minute between each, until the chocolate has completely melted. (I highly recommend keeping it warm while you dip your strawberries! See the Notes below!)
  4. Working with one strawberry at a time, hold it by the stem. Carefully dip one side in the melted chocolate, roll it a little to the right, then roll it a little to the left. Lift the strawberry, and dip the backside in the chocolate. Lift the strawberry completely out of the melted chocolate, and let the excess drip off by gently wiggling it back and forth above the bowl. Place back onto the wax paper. Repeat with the remaining chocolate and strawberries.
  5. Once all 12 strawberries have been coated, place them in the refrigerator for 15-20 minutes or until the chocolate has hardened. Remove from the refrigerator and serve at room temperature.
Notes: Please read through Tips #1-12 in my blog post above before beginning!

Use regular bars of chocolate for the coating, not chocolate chips! Chocolate bars melt better and taste smoother than chocolate chips, which often contain a stabilizer to help them hold their shape. I love Ghirardelli and Lindt for this! (Other “milkier” brands like Hershey’s special dark or Cadbury are much thicker when they melt, so I haven’t had good luck with them.)

Bars of 100% dark chocolate will also work, if you’re a fan of extremely dark chocolate!

To keep your bowl of melted chocolate warm, (a) turn on an electric pancake griddle or a metal panini press {I don’t have the former, so this is what I use! mine is no longer sold in stores, but this panini press is very similar to mine!} and (b) place a washcloth that’s been folded in half in between the bottom of your bowl and the electric griddle or metal top of the panini press. If you use this set-up, your bowl of chocolate should stay warm and at the same consistent temperature, which makes coating your strawberries so much easier. (They’ll also look prettier! If you let the bowl of chocolate sit on your counter and periodically reheat it, your strawberries will look speckled.)

For all other questions, please see Tips #1-12 in my blog post above!

{gluten-free, dairy-free, egg-free, vegan, clean eating, low fat}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2019/05/19/the-ultimate-healthy-dark-chocolate-covered-strawberries/