With all of the wedding planning I've been doing over the last couple of days I hate to admit it, but I have romance on the mind... and I'm in the mood for chocolate dipped strawberries. Every week we get a new batch of fruit in the office and two weeks ago heralded the arrival of spring strawberries! The berries were plump, juicy, cool and absolutely divine. Chocolate dipped strawberries are a simply and super elegant dessert. My dad would make them at the "adult" dinner parties I would host when I was in 8th-9th grade and I thought they were the chic-est of desserts. If you've never made them before, don't be afraid, all you have to do is melt some chocolate and plunge the berries in. Make sure that the strawberries are completely dry before dunking and use your favorite type of chocolate. You'll find the recipe if you,
2 cups (11-1/2 ounces) milk chocolate chips
1 tablespoon shortening
12 large strawberries with stems, rinsed and dried
- Line baking sheet with waxed paper; set aside.
- Melt chips with shortening in top of double boiler over hot, not boiling, water, stirring constantly.
- Dip about half of each strawberry in chocolate. Remove excess chocolate by scraping bottom of strawberry across rim of pan. Place strawberries on prepared baking sheet. Let stand until set.
- Store in refrigerator in airtight container between layers of waxed paper.
Tip: stir chopped dried fruits, raisins or nuts into any remaining chocolate; drop by tablespoonfuls onto a baking sheet lined with waxed paper.
Variation: substitute the milk chocolate with dark or white chocolate. Melt 8 ounces white chocolate or pastel confectionery coating. Dip bottom of dipped strawberries, leaving a portion of the milk chocolate coating showing or drizzle with another type of chocolate.