Chocolate Covered Strawberries (3 Ingredients)

Prepping Strawberries

1. Rinse the strawberries well with water in a strainer or colander. Drain all the water.
2. Place the strawberries on a tray or plate. Pat dry them with a kitchen towel. Set aside. Make sure that the strawberries do not have any water on them before you coat them with the chocolate.

Melting Chocolate in Double Boiler

1. Chop the chocolate first in small cubes. Take the chopped chocolate and oil in a heat-proof bowl or small frying pan or skillet.
2. Heat 1 to 1.5 cups water in a saucepan. On a medium heat boil or gently simmer the water.
3. Lower the heat and place the bowl containing the chocolate and oil on top of the pan. Make sure that the bowl does not touch the bubbling hot water.
4. Stir with a wooden spoon or spatula non-stop so that all of the chocolate melts.
5. When all of the chocolate is melted, remove the bowl from the pan and set aside.

Melting Chocolate in Microwave

1. Take the chopped chocolate and oil in a microwave safe bowl.
2. On a microwave 80 power, melt the chocolate for a total of 2 to 3 minutes.
3. Microwave in bursts of one minute. First microwave for a minute. Remove bowl and give a good stir. Microwave the second time for a minute. Remove and again mix and stir with a wooden spoon until the chocolate is melted.
4. Even after removing the bowl, the chocolate will continue to melt, so be careful as you don't want the chocolate to seize.
5. If some cubes or chunks are not melted, then continue to microwave for about 30 seconds or upto a minute.

Making Chocolate Covered Strawberries

1. Place an aluminium foil or butter paper or parchment paper on a tray or plate.
2. If using desiccated coconut then spread some coconut on another small plate.
3. Dip each strawberry in the chocolate and cover it ¾ or fully. The melted chocolate can be lightly hot or warm when you dip the strawberries in it.
4. This is an optional step. Now roll the strawberry in the desiccated coconut. Place it on the parchment paper or aluminium foil. Don't move or disturb them.
5. If the chocolate is too flowing to coat in the coconut, then set the chocolate coated strawberries aside on the parchment paper for some minutes and let the chocolate set a bit. Then roll them on the desiccated coconut.
6. Use up the remaining strawberries by coating them with chocolate.
7. Let the chocolate cool at room temperature. Keep this tray in the fridge for 10 to 15 minutes and refrigerate till the chocolate sets.
8. Serve chocolate covered strawberries plain or use them as a topping for cakes, cupcakes, custards, puddings or mousse.

Storage Suggestions

1. Enjoy them as a sweet treat within a couple of hours if you keep them at room temperature. When refrigerated, then use them up within one day.