Ingredients
Strawberries
- 4 large fresh strawberries
Matcha Chocolate Coating
- 50 g white chocolate
- 5 g coconut oil
- 1 1/2 tsp matcha powder
Instructions
- Prepare Strawberries: Wash the strawberries thoroughly and pat them completely dry using a clean towel or paper towel to ensure there is no moisture that could prevent the chocolate from sticking.
- Melt White Chocolate: Place the white chocolate in a small heatproof bowl. Melt the chocolate using a double boiler over gently simmering water or microwaving in 30-second bursts, stirring between each interval until fully melted and smooth.
- Add Coconut Oil and Matcha: Stir the coconut oil into the melted white chocolate until well combined. Then, sift and whisk in the matcha powder until the mixture is smooth and evenly colored, creating a homogenous matcha chocolate coating.
- Dip Strawberries: Hold each strawberry by the stem or leafy top and dip it fully into the matcha chocolate mixture, ensuring an even and complete coating. Allow any excess chocolate to drip off back into the bowl.
- Set Coated Strawberries: Place the coated strawberries on a tray lined with parchment paper for easy removal and clean-up.
- Chill to Set: Transfer the tray to the refrigerator and chill the strawberries for 5 to 10 minutes or until the matcha chocolate shell is firm and set.
- Optional Decoration: For an extra decorative touch, drizzle additional melted white or dark chocolate over the set strawberries before serving.
Notes
- Ensure strawberries are completely dry before dipping to help chocolate adhere properly.
- Use high-quality white chocolate and matcha powder for the best flavor and texture.
- Chilling time can be adjusted depending on your refrigerator temperature.
- For a vegan version, choose dairy-free white chocolate alternatives.
- Store coated strawberries in the refrigerator and consume within 24 hours for optimal freshness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Japanese Fusion
- Diet: Vegetarian
