Salted Chocolate Covered Strawberries
The world's easiest dessert to make that is incredibly delicious and way less expensive than buying pre-made. Juicy fresh strawberries dipped in smooth Ghirardelli chocolate (you can choose between white, dark, or milk) and then topped with Maldon Sea Salt.
You can mix it up as well, dip in one flavor and then drizzle with another, and you can top with nuts, candies, etc. GET CREATIVE!!
The BEST and EASIEST Valentine's Day dessert!
Salted Chocolate Covered Strawberries
Yield: 5-10
Ingredients
- 1 pint fresh strawberries, washed and thoroughly dried
- 8-10 ounces of high-quality dark or milk chocolate (chips or bar, chopped)
- 1 1/2 teaspoons coconut oil
- Maldon Sea Salt flakes
Instructions
- Ensure strawberries are completely dry as any water can cause the chocolate to seize.
- Place the chopped chocolate and coconut oil in a microwave-safe bowl. Microwave on medium power (50%) for 30 seconds at a time, stirring after each interval. Continue this process until the chocolate is mostly melted, then stir until completely smooth. Be very careful not to overheat, as chocolate can burn easily. You can also use a double broiler method instead of microwave.
- Line a baking sheet with parchment paper.
- Hold a strawberry by the hull or leaves or use a sandwich pick and dip it into the melted chocolate, swirling to coat about three-quarters of the berry.
- Let any excess chocolate drip back into the bowl before placing the strawberry on the parchment paper.
- While the chocolate is still wet, sprinkle a tiny pinch of Maldon salt over each strawberry. The salt will stick to the chocolate. You'll want to do this after each strawberry is dipped, if you wait too long to sprinkle the salt, it might not stick.
- Allow the strawberries to set at room temperature for about 30 minutes or until the chocolate hardens. If you’re in a hurry, you can pop them in the refrigerator for about 15 minutes, but be aware that condensation might form if not properly dried before chilling.
- These are best enjoyed the same day they are made but can be refrigerated for a day or two. If refrigerated, bring them to room temperature before serving for optimal flavor.
