Indulge in these luscious chocolate-dipped strawberries, enhanced with a hint of vanilla and a sprinkle of sea salt for a delightful twist.
Wash the strawberries thoroughly and pat them dry with a clean towel.
Ensure the strawberries are completely dry to help the chocolate adhere properly.
Line a baking sheet with wax paper and set it aside.
Using wax paper prevents the strawberries from sticking to the surface.
Melt the chocolate chips and butter together in a double boiler over low heat, stirring until smooth.
Stir continuously to prevent the chocolate from burning.
Stir in the vanilla extract and sea salt into the melted chocolate.
Adding vanilla and salt enhances the flavor of the chocolate.
Dip each strawberry into the melted chocolate, coating about two-thirds of the berry.
Hold the strawberry by the stem for easy dipping and a clean finish.
Place the dipped strawberries onto the prepared baking sheet, stem side down.
Arrange them with enough space to avoid sticking together.
Refrigerate the strawberries for about 15-20 minutes or until the chocolate is set.
Chilling helps the chocolate harden quickly and evenly.
Serve the chocolate-dipped strawberries on a platter and enjoy.
For an elegant presentation, garnish the platter with fresh mint leaves.
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