Preparation Time10 minutes
Serves5 (easily adjusted)
|10 large or 15 medium||Fresh Strawberries|
|150-200 grams||Dark chocolate (can substitute milk, I prefer 60-70% cocoa solids)|
1. Wash the strawberries under cold water. Drain and pat dry. Leave the stems on.
2. Break the chocolate into fingernail sized chunks. A chef's knife will make chopping easy, or use your hands. Looks don't matter. It's all going to melt.
3. Preheat an oven to 300 degrees. Put the broken chocolate in a heatsafe container. A small pyrex, ceramic, or stainless steel soup pan will work.
4. Heat the chocolate for 3-5 minutes. Watch for signs of melting. Once there is some liquid pooling, use a small knife or spoon to stir the chocolate. The larger pieces will begin to melt. Let heat for another 2-3 minutes, or until all of the pieces have melted. Stir as necessary. Do not allow the chocolate to bubble, since you don't want to burn it. Just stir again if necessary.
5. Remove the chocolate from the oven. Cooking vessel will obviously be hot, so be careful. Place on a heat-safe surface to cool for 1 minute.
6. Take clean, dry strawberries and dip them in the chocolate. Rotate the strawberry from the stem. Let excess chocolate drip off, and allow the chocolate to solidify slightly from exposure to air before placing on a plate, sheet of aluminum foil, or sheet of parchment paper. Continue dipping until the strawberries or the chocolate runs out. If the chocolate cools and begins to solidify, place back in oven for 1-2 minutes.
7. Serve and enjoy. Great with ice cream, pound cake, chocolate cake, angel food cake... or just by themselves.