Chocolate Covered Strawberries
12 large strawberries
1 6 ounce package semi sweet chocolate chips
Rinse and thoroughly drain strawberries. Chill for 20 minutes. Line
a baking sheet with waxed paper. Meanwhile, transfer chocolate chips
to a zippered sandwich bag and place in a bowl of very hot water
until chips have melted. Dry bag carefully and set into a small
bowl. Spread open top of bag. Hold leaves and stem and dip
strawberries, one at a time, into chocolate to coat to within about
1/4-inch of leaves. Allow any excess chocolate to drain back into
bag, then place strawberry on baking sheet. Any remaining chocolate
may be refrigerated in the same bag for another use. For best
appearance, set berries aside in a cool place until chocolate is
firm and serve immediately. Refrigerate for longer storage, but this
may cause condensation to form on chocolate.
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