How to Make Chocolate Covered Strawberries

Coarsely chop 4 ounces of semisweet chocolate, then wash and dry 1 pound of strawberries (about 20).

Place the chocolate in a glass bowl and microwave in 30-second intervals, stirring in between, until melted and smooth.

Holding a strawberry by the stem end, dip in the melted chocolate, letting the excess chocolate drip off. Repeat with the remaining berries.

Transfer the dipped strawberries onto a baking sheet lined with wax paper. As you set each berry down, slide it ½ inch to the side to prevent the formation of a chocolate “foot.”

Refrigerate the strawberries until the chocolate is firm, at least 30 minutes. They will keep for up to 3 days, covered, in the refrigerator.