Perfect Chocolate Covered Strawberries

Prep the strawberries. Line a baking sheet with parchment paper. Wash the strawberries and pat dry with paper towels. Make sure they're completely dry and room temperature before dipping. If they're still chilled, any condensation can prevent the chocolate from sticking.

Melt the chocolate. Melt the chocolate in a double boiler on the stove, stirring until silky smooth. Alternatively, melt the chocolate in 20 second increments in the microwave, stirring in between, until it's smooth.

Dip the strawberries. With each strawberry, pick it up by the leaves and slowly dip it into the chocolate until it almost reaches the top. Rotate the strawberry to make sure all sides are coated. Then, lift the strawberry and gently shake off any excess chocolate. Pro Tip: I like to scrape off some chocolate from the underside of the dipped strawberry on the side of the bowl. This prevents any chocolate from pooling. You can see how I do this on the video above!

Let the chocolate harden. Carefully lay the dipped strawberries on the baking sheet. Allow the strawberries to air dry completely for at least 20 to 30 minutes. If you'd like them chilled or firmer after this, you can place them in the fridge.

Serve. Serve the chocolate strawberries as-is, or get a little fancy and add a drizzle of alternating milk, dark, or white chocolate.