Want a Chocolate Fix? Try This!

 I admit I am a chocoholic.  At Halloween I always make sure I have extra Reese’s Peanut Butter Cups so some will be left for me.  In the summer I turn to fresh strawberries and melted chocolate.  It’s hard to think of a better dessert or a mid-afternoon snack than chocolate-covered strawberries.

If strawberries are out of season, try tangerines.  They’re easy to peel and separate into sections, and they taste wonderful when dipped in chocolate.

Chocolate-Covered Strawberries – serves 4-6

1 pound strawberries

1 cup (6 ounces) semi-sweet chocolate chips or a 6-ounce semisweet chocolate bar  

Wash the strawberries and remove the stems, if desired.  Pat the strawberries dry with a paper towel.  If they are wet, the chocolate won’t adhere well.  Place them on a dish to finish drying and set aside. 

Melting Chocolate: 

1) stove-top: In a small, heavy pot: melt the chocolate over very low heat, stirring continuously.  When most of the chocolate has melted, remove from the heat and stir until the rest melts. 

2) microwave: if using a chocolate bar, break it into small pieces and put it in a microwave-safe bowl.  If using chocolate chips, just add them to the bowl.  Microwave for 20 seconds, remove and stir.  If the chocolate has not fully melted, microwave again for 15 seconds.  Remove and stir.  Continue microwaving for 15-second periods and keep stirring until the chocolate is just about melted.  It will be smooth and shiny.   

Place a sheet of wax paper on a large plate.  Dip each strawberry into the chocolate and lay it carefully on the wax paper.  If the stems are still attached, hold onto them as you dip.  Otherwise, stab a fork into the strawberry and whirl it around in the chocolate until it is coated to your taste.  Carefully slide it onto the wax paper. 

When all the strawberries are dipped and on the wax paper, refrigerate uncovered for at least 30 minutes so the chocolate firms up.  If you are not serving immediately, transfer the berries to a container with a lid.  Keep in the fridge until ready to serve.  

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