12 large strawberries, ripe but firm, with green stems and leaves
12 oz. semisweet chocolate chips or morsels or a 10-ounce bar of dark
A cookie sheet
A microwave-safe dish
A wooden spoon
Coconut flakes (optional)
Crushed pistachios (optional)
Melted white chocolate (optional)
A fork (optional)
Gently rinse the strawberries, leaving on the green caps. Do this a
few hours before you plan to dip the berries, so they’re completely
a cookie sheet
Cover a cookie sheet with wax paper.
Melt the chocolate in a microwave-safe dish using the “defrost”
setting. Microwave it in 10-second increments, stirring with a wooden
spoon in between. Take care not to burn it.
If the melted chocolate is too thick, add
vegetable oil a few drops at a time until you have the right consistency
Spear the cap of each strawberry with a toothpick, and use it to dip
the bottom two-thirds of the berry into the melted chocolate. Lift it
out of the chocolate, rotate it clockwise, and wait until the strawberry
is no longer dripping before laying it gently on the wax paper.
For fancier strawberries, dip the ends into
coconut flakes, crushed pistachios, or sprinkles before putting
them on the cookie sheet. Or let them harden for 10 minutes before
drizzling some melted white chocolate over them with a fork.
Chill the strawberries in the refrigerator for at least an hour and
up to eight hours before serving. They will last about two hours at
room temperature before they start to melt.