CAKES WITH CHOCOLATE COVERED STRAWBERRIES RECIPES

Steps:

• Line a large baking sheet with parchment paper. Rinse strawberries and pat dry with paper towels.
• In a small microwave-safe bowl, combine chocolate chips and coconut oil and microwave in 30-second intervals, stirring in between, until completely melted.
• Dip strawberries in chocolate and place on prepared baking sheet.
• Refrigerate until chocolate is set, about 30 minutes.

Steps:

• Rinse the strawberries and pat them dry thoroughly. Line a baking sheet with parchment paper. Set aside.
• Place 3/4 cup of semisweet chocolate and 3/4 cup of white chocolate in two separate small microwave-safe bowls. Microwave each bowl in 30-second intervals, stirring in between each interval, until the chocolate is mostly melted, 90 seconds total. Add the remaining 1/4 cup semisweet and 1/4 cup white chocolate chips to their respective bowls; stir until smooth. (Microwave an additional 15 to 30 seconds, if needed).
• To dip the strawberries, stick a toothpick in the stem end of one berry, then dip it into the desired chocolate, swirling to coat. Transfer the dipped berries to the lined sheet tray. Repeat with the remaining berries. 
• Working quickly before the chocolate coating sets, sprinkle the berries with toppings such as sprinkles, chopped pistachios, toasted coconut, or freeze-dried strawberries, as you like. Refrigerate for 10 minutes to help the chocolate set, if needed. If desired, microwave the chocolate that remains in the bowls for 30 seconds, at 50% power, and drizzle over the coated berries.