A pound or two of fresh strawberries (depending on how many you want to make)
A bag of Ghirardelli milk chocolate chips
Mini cupcake liners
Microwaveable cup with wide opening (sounds weird but you'll understand why later)
Big plate lined with wax paper
1. CLEAN THE STRAWBERRIES!! This is so important because of all of the yucky pesticides that are used on them. Place them into a filter and under cool water for about 30 seconds. Make sure you clean every inch of those babies.
2. Place them on a piece of paper towel so they can dry completely.
3. Pour some of the chocolate chips into the cup to fill about a quarter of the cup
4. Place the cup in the microwave for 40 seconds. Once you take it out, you'll see that some of the chips have still maintained their shape but don't fret- they are in fact soft. Take your spoon and stir it around.
5. The perfectly molded cup of yours should allow for you to dip each strawberry in (while allocating the best fit amount of chocolate per strawberry of course).
6. After dipping, let them dry for about 30 seconds as you hold from the stem. After 30 seconds, place them onto the wax paper.
7. Repeat steps 5 and 6 while continuing to stir your chocolate in an effort to prevent it from hardening.
8. As you repeat steps 5 and 6, you may need to repeat steps 3 and 4 if you are in need of more dipping material.
9. When you are done, place your plate covered in chocolate covered strawberries into the refrigerator. To be safe, wait anywhere from 30 to 40 minutes for the chocolate to harden completely.
10. When it is time for the dessert to be served, scrape them off of the wax paper with the spatula and place each into a mini cupcake liner. I promise it looks pretty and delicate and everyone will appreciate it.
11. Place the mini cupcake liners filled with chocolate covered strawberries onto a pretty plate and you are done!