Chocolate-Covered Strawberries

1. Stage

Choose ripe and plump strawberries that have plenty of their green top attached. (You'll need something to hold onto once the berry is covered in sweet and sticky chocolate.) Wash them in cool water and dry thoroughly on a single layer on top of paper towels. Test Kitchen Tip: Make sure the berries are completely dry. If there's any water left from washing, the chocolate will seize up and become unusable.

2. Stage

Next, coarsely chop about 4 ounces of semisweet chocolate. Place the chocolate in a glass bowl and microwave at 50% power for 30 seconds. Remove and stir until smooth; repeat for another 30 seconds as needed. You can also create a double boiler by adding a few inches of water to a sauce pot, bringing the water to a simmer over low heat, and placing the bowl of chocolate on top of the water. Make sure that no water splashes in or the chocolate will "seize," and refuse to get smooth.

3. Stage

Once the chocolate is melted, line a baking sheet with waxed paper. Holding the green top of a strawberry, dip the berry into the chocolate and swirl, making sure it's thoroughly coated on all sides. If you want to add any toppings, like chopped nuts or sprinkles, now is the time. Let any excess chocolate drip off and gently sprinkle on your toppings while the chocolate is still wet. Set the finished strawberry on the waxed paper, then repeat with the rest. Test Kitchen Tip: Let the berries reach room temperature before dipping them in chocolate. Just take them out of the refrigerator a short while before dipping and you’ll be set to go.

4. Stage

You're all done! Just let the strawberries set by drying completely. Enjoy immediately or store in an airtight container in the refrigerator.