Ingredients:

  • 1 lb fresh strawberries, firm with stems attached
  • 8 oz semisweet or dark chocolate (60% cacao or higher), finely chopped
  • 1 tsp virgin coconut oil
  • 2 oz white chocolate, chopped
  • 0.5 tsp flaky sea salt

Instructions:

  1. Wash the strawberries in cold water, keeping the green stems intact. Dry them individually with a paper towel, then let them air-dry on a wire rack for 15 minutes to ensure the surface is completely moisture-free.
  2. Combine the chopped semisweet chocolate and coconut oil in a microwave-safe glass bowl. Heat in 30-second bursts, stirring vigorously between intervals, until the chocolate is melted and smooth.
  3. Line a baking sheet with parchment paper. Hold each strawberry by the stem, dip into the chocolate, and rotate to coat. Allow excess chocolate to drip off before placing on the parchment.
  4. Melt the white chocolate in a separate bowl using the same 30-second interval method. Use a spoon or piping bag to drizzle the white chocolate over the dark chocolate shell.
  5. Immediately sprinkle with flaky sea salt if desired. Let the berries sit at room temperature for 15 minutes, then refrigerate for 30 to 60 minutes or until the shell is firm.