skinnymixer's Chocolate Dipped Strawberries
Servings: 4
Equipment
- tray
- baking paper
Ingredients
- 500 g strawberries room temp
- 200 g 70% dark chocolate we recommend Lindt, broken in to pieces
- 1 tsp Coconut Oil optional not needed if using Lindt Chocolate
Instructions
Thermo cooker
- Line a baking tray with baking paper.
- Ensure strawberries are at room temperature for at least 10 min, then pat them dry.
- Add chocolate to a dry mixer bowl. Chop for 5 sec/speed 9/MC on. Scrape bowl down.
- Melt for 3 min/50℃/speed 2/MC on. Scrape bowl and blades down. Melt for a further 2 min/50℃/speed 2/MC on.
- At this point if the chocolate is quite thick, stir through the coconut oil.
- Pour the chocolate into small cup so that you can dip the strawberries in one-by-one. Arrange on baking paper and place fridge once done for 5 min. Dip each strawberry at least once - you can repeat this process as many times as you like.
- Store in fridge until ready to serve.
Conventional
- Line a baking tray with baking paper.
- Ensure strawberries are at room temperature for at least 10 minutes, then pat them dry.
- In a small microwaveable bowl add chocolate and coconut oil. Microwave for 30 sec intervals, stirring each time until melted together. This takes about 2 min.
- Pour the chocolate into small cup (if needed) so that you can dip the strawberries in one-by-one. Arrange on baking paper and place fridge once done for 5 min. Dip each strawberry at least once - you can repeat this process as many times as you like.
- Store in fridge until ready to serve.
Notes
Halved: This recipe can be halved, keep the cook times the same. We used 200g chocolate to make it easier to dip the strawberries!