Ghirardelli Chocolate Covered Berries

Fresh strawberries are dipped in smooth Ghirardelli 60% Cacao Bittersweet Chocolate and optionally decorated with a white or milk chocolate drizzle. This easy no-bake dessert sets in the refrigerator or at room temperature.

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Prep Time 15

Cook Time 10

Total Time 55

Servings: 4 servings

Ingredients Method Notes

Ingredients

Main Ingredients

1 pound Fresh strawberries, preferably with stems
8 ounces Ghirardelli 60% Cacao Bittersweet Chocolate, chopped

Optional Ingredients

1 tablespoon Vegetable shortening or refined coconut oil
2 ounces Ghirardelli white chocolate or milk chocolate, melted for drizzling

Method

Step-by-Step

Rinse the strawberries briefly under cool water, then dry them completely with paper towels. Line a baking sheet with parchment or wax paper.
Place the chopped Ghirardelli bittersweet chocolate in a completely dry microwave-safe bowl. Microwave at 50% power in 20–30-second intervals, stirring after each interval, until nearly smooth.
Stir until the remaining chocolate pieces melt from the residual heat. If desired, stir in 1 tablespoon vegetable shortening or refined coconut oil for a smoother dipping consistency.
Hold each strawberry by its stem or leaves and dip it into the melted chocolate. Let the excess chocolate drip back into the bowl, then place the berry on the prepared baking sheet.
Drizzle the dipped berries with 2 ounces of melted Ghirardelli white or milk chocolate if desired. Let the chocolate set at room temperature for about 30 minutes or refrigerate for 15–20 minutes.

Notes

Dry the strawberries thoroughly because water can cause chocolate to seize and keep it from adhering properly. Do not overheat the chocolate. Store covered in the refrigerator and serve within 1–2 days. Properly tempered chocolate creates a firmer, shinier coating, while shortening or refined coconut oil is a convenient shortcut for smoother dipping.