These vegan chocolate-covered strawberries are so decadent and delicious! Perfect for Valentine’s Day or as a fun dessert to celebrate strawberry season.
Wash and dry the strawberries carefully.It's important to dry the strawberries very well, as water can cause the chocolate to run off or seize.
½ pound (225 g) strawberries
Prepare a large baking sheet with a sheet of baking parchment.
Roughly chop the chocolate. Place ⅔ of the chocolate in a heatproof bowl over a pot of simmering water. When the chocolate has melted, take the bowl off the saucepan and stir in the remaining chocolate until it is all smooth.
1 cup (around 6 oz / 170 g) vegan dark chocolate
Holding a strawberry by the stalk and leaves, dip it in the chocolate. Let the excess run off and slide the bottom of the strawberry against the inside of the bowl (this reduces the amount of chocolate that pools on the base).
If you want to dip a strawberry in a topping such as coconut or nuts, then do this straight after dipping it in the chocolate.
Set the strawberry down on the lined baking sheet and continue to coat the remaining strawberries.
Let the chocolate set at room temperature, or chill for 15 minutes in the fridge or until the chocolate hardens.
Notes
Melting chocolate - See the post for helpful melting tips and a microwave method. Chocolate strawberries are best on the day they are made. Store for up 24 hours chilled in the fridge or on the counter in a cool, dark location out of direct sunlight until serving.