These chocolate-covered strawberries will surely sweeten your day, and as per usual, they're surprisingly easy to make. Aren't they just so pretty? You may need to add more almond milk to obtain the correct chocolate consistency, but I used a little too much (1/3 cup). Though these still turned out to be good, the chocolate didn't quite set the way that I wanted it to. Consequently, I reduced the amount of almond milk in the recipe to two tablespoons. Also, baker's chocolate is not very sweet, so add the sugar to taste. I liked the more bitter, dark-chocolate flavor, but feel free to use more sugar if you want a more milky and sweet chocolate. I was running low on time, so I didn't double dip them, but if you want a thicker layer of chocolate, dip the strawberries a second time after they've dried and then add the sprinkles.
2 (16oz.) boxes of fresh strawberries, rinsed and patted dry
6 squares baker's chocolate (read ingredients to make sure there's no dairy by-products)
About 1/3 cup sprinkles
2 tbsp. plain unsweetened almond milk
3 tsp. white sugar or agave nectar (or to taste)*
Pinch of sea salt
Instructions:1. Set wax paper out on a 13 x 9 inch baking sheet. Add the baker's chocolate squares to a small saucepan. Heat on medium heat while whisking in the almond milk and sugar/agave. Keep heating and whisking until the chocolate is a smooth consistency, 2 to 3 minutes.
2. Pour the chocolate into a small bowl. (Try to find one that's just deep enough to dip the strawberries). Dip each strawberry in the chocolate individually, allowing the excess chocolate to drip off.
3. After each individual dip in chocolate, sprinkle each strawberry with your sprinkles, and set them on the wax paper.
4. Let dry on the counter for a half an hour. You can then either eat them or refrigerate/freeze them for later.