Ingredients
Scale
- 1 pound fresh strawberries, with stems attached
- 8 oz dark or semi-sweet chocolate chips
- 4 oz white chocolate chips
- 2 oz blue candy melts or blue-tinted white chocolate
- 1 tablespoon coconut oil or vegetable shortening (divided)
Instructions
- Wash the strawberries and dry them completely with paper towels. Any water left on the berries will make the chocolate seize up and get grainy, so make sure they’re totally dry.
- Line a baking sheet with parchment paper or a silicone mat. Set it aside.
- Melt the dark chocolate with 1½ teaspoons of coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each one, until smooth.
- Hold each strawberry by the stem and dip it into the dark chocolate, covering about two-thirds of the berry. Let any excess chocolate drip back into the bowl.
- Place the dipped strawberries on the prepared baking sheet. Put them in the refrigerator for about 10 minutes to set.
- While the dark chocolate is setting, melt the white chocolate with 1 teaspoon of coconut oil using the same method.
- Melt the blue candy melts with ½ teaspoon of coconut oil in a separate small bowl.
- Remove the strawberries from the fridge. Dip the top third of each berry (the part that’s still red) into the white chocolate. Place them back on the baking sheet.
- Transfer the blue chocolate to a small piping bag, zip-top bag with the corner snipped off, or just use a spoon. Drizzle thin lines across the white chocolate section to create stripes.
- Refrigerate the finished strawberries for another 10-15 minutes until all the chocolate is completely set.
- Serve them cold or at room temperature. They’re best eaten the same day but will keep in the refrigerator for up to 2 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
