1lb fresh strawberries
1-1.5 cups of Sugar-Free Chocolate Chips
Wash your strawberries and leave the stem on
Before starting make sure they are dry and room temperature.
Line a baking sheet with parchment paper
In a double boiler over low heat melt the chocolate chips
Stir the chocolate to make sure there are no chips or chunks left.
Keep the chocolate on very very low heat and start to dip the strawberries in, one at a time until coated on all sides
Place each coated strawberry on the parchment paper sheet
Continue with remaining strawberries making sure to place them on the sheet so they don’t touch.
Refrigerate the berries for 15-20 min so that the chocolate hardens
TIP: I wash the strawberries and lay them out on a paper towel to dry for 30-45min before I made the chocolate sauce