Fruit Cake
– 1 pint fresh strawberries (washed and dried) – 1 cup semisweet chocolate chips or chunks – 1 tablespoon coconut oil (optional) – Wax paper or parchment paper
Rinse strawberries and dry them thoroughly with paper towels. Make sure no water remains, as it can affect how the chocolate sticks.
Place chocolate chips in a microwave-safe bowl. Add coconut oil if using, which helps make the chocolate smoother and glossier when melted.
Microwave chocolate in 30-second intervals, stirring each time, until completely melted and smooth. Avoid overheating to prevent burning.
Hold each strawberry by the stem and dip into the melted chocolate. Swirl gently to coat evenly, then lift and let excess chocolate drip off.
Place dipped strawberries on a sheet of parchment or wax paper. Allow them to cool at room temperature or refrigerate to set the chocolate.
Once the chocolate hardens, serve immediately or store in the fridge for up to two days. Enjoy as a sweet snack, gift, or romantic dessert!
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