Thursday, September 12, 2013

Chocolate Dipped Strawberries

This was dessert for my most recent cooking class. It doesn't get much easier than this when it comes to dessert. Since this is all about the strawberries and the chocolate, get ripe, fragrant strawberries and a good quality chocolate (milk, semisweet, or bittersweet depending on your preference). Most recipes recommend using long-stemmed strawberries because you can hold the berries by the stem to dip them. This isn't necessary. Stick a fork into the stem end and dip them to cover them until just below the stem end. Then gently push the berries off the fork from the stem end. Or do like my students: use your fingers and enjoy licking the chocolate off afterward!

Chocolate Dipped Strawberries
(covers about 1 dozen medium strawberries)

½ pound medium strawberries
½ cup chocolate chips or chocolate bar, chopped finely

Wash strawberries and dry thoroughly. This is important for getting the chocolate to hold on to the berries.

Line a small cookie sheet with aluminum foil or waxed paper.

Place the chocolate chips in a medium microwaveable bowl. Microwave at 50% power for 1 minute. Stir. Microwave for another 1 minute, again at 50% power. Stir again. Microwave at 50% power for another 30-60 seconds until chocolate is liquid. You don't want to cook it too long because chocolate will burn.

Immediately dip the berries into the liquid chocolate and lay out on the foil lined sheet. When you've finished all the berries, place them in the refrigerator to chill for about 30 minutes or until chocolate is set. If you can wait that long...

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