4ounceshigh quality white chocolate,coarsely chopped
1tablespoonunsalted butter,plus more as needed
optional: 1/4 cup toasted coconut flakes,toasted
optional: 1/4 cup chopped toasted nuts,such as hazelnuts
Wash and thoroughly dry the strawberries. Line a baking sheet with parchment paper or aluminum foil and set aside.
Heat the bittersweet chocolate and 1/2 tablespoon butter together in a heatproof bowl set over a pot of simmering water and stir until smooth.
One at a time, dip the strawberries into the chocolate, turning the berries to make sure they’re evenly coated (I like to leave a hint of red at the top). Gently shake the excess chocolate back into the bowl. If using, dip the tip of the strawberry into either the toasted coconut or nuts. Place the strawberry on the prepared baking sheet. Repeat this process with half of the remaining strawberries.
Heat the white chocolate and 1/2 tablespoon butter together in a separate heatproof bowl set over a pot of simmering water and stir until smooth. The white chocolate might not thin out as much as the bittersweet chocolate. If needed, add up to an additional tablespoon of butter. Repeat the chocolate dipping process with the remaining strawberries and place on the prepared baking sheet.
Place the baking sheet in the refrigerator and chill until the chocolate sets, approximately 30 minutes.
Feel free to substitute semi-sweet or milk chocolate for the bittersweet chocolate!