Chocolate-dipped Strawberries
Ingredients
- 2 pint baskets California strawberries
- ½ cup each semisweet, milk chocolate|milk and white chocolate chips
- finely chopped toasted almonds or pistachios (optional)
- Line large baking sheet with waxed paper.
- Rinse strawberries and pat dry with paper towels.
- In separate small, microwave-safe bowls (such as custard cups) melt chocolates, one at a time, in microwave at 50-percent (medium) power, allowing 1½ to 2 minutes each.
- Stir until smooth (if not completely melted, microwave a few seconds longer) or, melt chocolate as package directs.
- Holding strawberry by stem end, dip into chocolate to cover about three-fourths of berry; dip into nuts, if desired, and lay on baking sheet.
- Repeat with remaining strawberries, chocolate and nuts.
- Refrigerate until chocolate is set.
- Makes about 8 servings (3 strawberries per serving). === For Double- and Triple- Dipped strawberries ===
- After first coating of chocolate is set, dip into contrasting chocolate, leaving part of the first chocolate exposed.
- Repeat with third chocolate, if you wish, allowing each layer to set between dips. ==
- Microwave chocolate in small plastic bag until melted; squeeze into one corner of bag.
- Lay strawberries close together on baking sheet.
- With scissors, cut a small hole in corner of bag, and move back and forth over strawberries, squeezing bag gently. Or, drizzle contrasting chocolate over strawberries that have been dipped. Refrigerate until set.
This article uses material from the "Chocolate-dipped Strawberries" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
