Ingredients
Method
Preparation
- Thoroughly wash and dry the fresh strawberries.
- Place the strawberries in a bowl and sprinkle them with sugar. Gently mash with a fork until they form a chunky puree.
- Spoon 2 tablespoons of the mashed strawberries onto a parchment-lined baking sheet, making six piles.
- Place the baking sheet in the freezer for 3 to 4 hours until the strawberry mounds are frozen solid.
Dipping
- Melt the chocolate candy coating as per package instructions using a microwave or double boiler.
- Dip each frozen strawberry mound into the melted chocolate, ensuring complete coverage. Let the excess chocolate drip off.
- Return the dipped clusters to the parchment paper.
Finalizing
- Once all clusters are dipped, return the baking sheet to the freezer for about 30 minutes until the chocolate has hardened.
Notes
Store in an airtight container in the freezer for up to two weeks. Portion into resealable bags for easy snacking. For serving suggestions, drizzle extra melted chocolate on top or sprinkle with nuts or coconut flakes.
