<--Mom making the crust for the Spring Onion Goat Cheese Quiche. Yes, it was as good as it sounds.
Which is what we did when my parents came for Mother's Day. Stories, flowers, and food.
Including luscious chocolate dipped strawberries. Mom couldn't fit all the leftover berries in her cooler to take home so I have about a pound left in the fridge. Darn.
Before you ask, here are the secrets: Use quality berries and chocolate, dip fast, laugh a lot. Don't lick your fingers until you've dipped the last one.
Makes ~ 2 pounds berries
Line 2 large sheet pans with parchment or waxed paper.
Wash and dry 2 pounds beautiful strawberries.
Break up 2 bars (3.5oz each) dark chocolate into a glass bowl. (I used Lindt Excellence 70% Cacao.) Cut up & add ~ 1 1/2 tablespoons butter or 2 tablespoons cream. Add a small pinch cinnamon.
Cover and microwave for 15-30 second intervals, stirring between until only a few small lumps remain. Take out and stir in 1/2 tsp. good vanilla. Quick-stir smooth.
As fast as you can, dip and twirl the berries, holding by the leaves. Place dipped berries a little apart on the pans. Refrigerate dipped berries until needed, at least an hour.
Some people eat all the 'mistakes' as they go. I must be blind, all chocolate dipped berries look good to me.
A last note, some people find that dipping speed increases if you drink champagne cocktails. Sweet drinks, which won't conflict with the flavor from berries that accidentally find your mouth instead of the pan.
Copyright 2009-2010 Kathleen Scott ,for Hill Country Mysteries. Unauthorized reproduction is prohibited.