Line a baking sheet with parchment paper or silicone baking mat.

Gently melt chocolate in a small bowl in the microwave (or over a double boiler). Microwave for 20 seconds, take out ant stir. Repeat until melted. You can pour the chocolate into a short glass for easy dipping. Dip strawberries (you can insert a skewer into the stem and then dip) in chocolate and then tap gently to remove any excess. Transfer to the parchment paper.

Sprinkle strawberries with sprinkles, nuts, coconut flakes or leave plain.

Refrigerate chocolate covered strawberries for 10 minutes until chocolate hardens.

Store chocolate covered strawberries covered in the fridge. Best when served the same day they’re made.