Gather all the ingredients and tools required for this recipe.

Measure all the ingredients in precise quantities.

Make sure your strawberries are washed and completely dry. Moisture will prevent the chocolate ganache from adhering properly.

Combine the heavy whipping cream, sugar substitute, and salt in a small saucepan. Stir over medium heat until the sugar substitute has dissolved.

Continue heating the cream mixture until it just reaches a simmer, with small bubbles forming around the edges. Do not let it come to a full boil to prevent altering the texture of the cream.

While the cream is heating, place your finely chopped 100% dark chocolate into a large mixing bowl. A food processor does a fantastic job of getting the chocolate finely chopped, which is ideal for melting.

Once the cream mixture reaches a simmer, pour it over the chopped chocolate in the bowl. Gently swirl the bowl to ensure the hot cream covers all the chocolate, then cover the bowl with plastic wrap. Let it sit for 5 minutes to allow the chocolate to melt fully.

After 5 minutes, remove the plastic wrap. Starting from the center of the bowl, gently stir the mixture with a spatula (not a whisk) in a circular motion, moving outwards, until the ganache is smooth and glossy.

Let the ganache cool slightly. It should be thick enough to coat the strawberries but still fluid.

Line a baking sheet with parchment paper. Holding a strawberry by the stem, dip it into the ganache, allowing any excess to drip off before placing it on the parchment paper. Repeat with the remaining strawberries. If the ganache becomes too thick, gently reheat it by placing the bowl over a pot of simmering water (double boiler method), stirring until it reaches the desired consistency.

Place the chocolate dipped strawberries in the refrigerator to chill for at least 30 minutes, or until the chocolate is set.