Chocolate-dipped Strawberries

Ingredients

• 1 pound fresh strawberries – washed and completely dried, leaves left on
• 8 ounces semisweet chocolate – finely chopped
• 2 ounces white chocolate – finely chopped (for drizzling, optional)
• 1 teaspoon vegetable oil – or neutral-flavored oil, optional, to thin chocolate

Instructions

1. Line a baking sheet with parchment paper. Rinse the strawberries gently under cool water, then spread them out on a clean kitchen towel and pat completely dry. Let them air-dry for at least 10–15 minutes; any moisture will prevent the chocolate from adhering.
2. Place the finely chopped semisweet chocolate in a completely dry, heatproof bowl. Fill a small saucepan with 1–2 inches of water and bring to a gentle simmer over medium-low heat.
3. Set the bowl of chocolate over the saucepan, making sure the bottom of the bowl does not touch the water, creating a double boiler. Reduce the heat to low and let the chocolate melt, stirring frequently with a rubber spatula, until almost fully melted, 3–5 minutes.
4. Remove the bowl from the heat while a few small pieces of chocolate remain. Continue stirring off the heat until the chocolate is completely smooth and glossy. If the chocolate seems very thick, stir in the vegetable oil a few drops at a time until it flows in a thick ribbon.
5. Pour the melted chocolate into a smaller, deep bowl if needed to make dipping easier. Hold a strawberry by the leafy top and dip it into the chocolate, turning to coat almost up to the leaves and letting excess drip back into the bowl. Lightly scrape the bottom of the berry against the rim to remove excess chocolate.
6. Place the dipped strawberry on the parchment-lined baking sheet. Repeat with the remaining strawberries, working steadily so the chocolate stays fluid. If the chocolate begins to thicken, briefly return the bowl over the warm water and stir just until loosened.
7. To add a white chocolate drizzle, melt the chopped white chocolate in a clean, dry heatproof bowl set over barely simmering water, stirring until smooth, 2–3 minutes. Remove from heat and let cool slightly until it thickens just enough to drizzle in a thin ribbon.
8. Transfer the melted white chocolate to a small piping bag or a resealable plastic bag with a tiny corner snipped off. Quickly drizzle thin lines over the set or partially set chocolate-dipped strawberries in a zigzag pattern.
9. Let the chocolate-dipped strawberries stand at cool room temperature until the chocolate is fully set and firm to the touch, 20–30 minutes, or refrigerate the tray for 10–15 minutes to speed setting. Serve the strawberries the same day for the best texture and shine, keeping them refrigerated if your kitchen is warm and allowing them to sit at room temperature for 10–15 minutes before serving.