Chocolate Dipped Strawberries

40 to 45 medium-large ripe strawberries, preferably still with stems and green leaves
10 to 12 oz. candy making quality milk or dark molding chocolate pieces *

Gently wash and thoroughly pat strawberries dry.
Place chocolate pieces in the top of a double boiler or in a stainless steel bowl over a pan of very hot (not boiling) water. Set heat so that water remains just below a simmer.
Stir melting chocolate frequently until smooth, taking care not to let water boil or steam to rise and settle in the pan of chocolate. Do not let melted chocolate exceed 115º F. If chocolate begins to go over 115º F remove pan or bowl from over top of water and set a side until temperature comes down.
Hold strawberries securely by their stems or leaves. Dip one at a time into chocolate to cover 2/3 to 3/4 of strawberry. Gently shake strawberry to remove excess chocolate and place on a wax paper lined baking sheet. Repeat with remaining strawberries, setting each about 1/2 inch apart from each other. Place in refrigerator if not serving immediately. Strawberries may be refrigerated up to 12 hours before serving.
Note: *Molding chocolate can be purchased at any specialty candy or baking supply store. The chocolate pieces or chips found in the grocery store used for baking are not suitable for this recipe.
Yield: 40 to 45 strawberries each at approximately 70 calories; 2 grams total fat; 1 gram saturated fat; 1 milligram cholesterol; 13 grams carbohydrate; 3.3 grams dietary fiber; 1.2 grams protein; 6 milligrams sodium.

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