- 2 cups semi-sweet dark chocolate chips (If you prefer white chocolate or dark bitter chocolate, then that can be used as well)
- 1 ½ tbsp refined oil (you can use coconut oil also).
- 1 packet (about 10-12 ripe strawberries), washed and dried.
- Topping (optional) – toasted desiccated coconut, sprinklers, chocolate chips, crumbled nuts etc.
Note – this recipe uses a double boiler. That is essentially a heavy bottomed pan, half filled with water and heated till boiling point. Inside this should be placed a glass/metal heat resistant vessel with the chocolate and oil. As the surrounding water heats, convection allows the chocolate chips to melt into syrup like consistency.
- Cover a plate/tray with foil and set aside.
- Combine the chocolate chips and oil. Oil tempers the chocolate and adds sheen.
- In a double boiler, heat the chocolate chips mix till it turns syrupy. Stir every half a minute to ensure that the ingredients are amalgamated well.
- Dip the strawberries (individually) into the chocolate syrup. I prefer to run a toothpick through the top of the strawberry and then dip. This allows for an even coat.
- Roll the strawberry over any topping of your choice or leave them as such.
- Place coated strawberries on the foil covered tray and refrigerate for an hour or till chocolate sets. (Note – do not freeze the coated strawberries. As they thaw, they will release moisture and that will ruin the coating.)
- Serve chilled.
Tip – you may have some left over chocolate syrup. If the bowl is not licked clean by chocolate lovers at your place, then you can simply toss some nuts in it and refrigerate that too. It’s a great way to feed dry fruits to the kids.