1 pint strawberries with stems on - preferably a long-stemmed variety,
washed and patted dry
4 ounces semisweet chocolate
1 tablespoon cooking oil
Spread strawberries on a working surface with wax-paper-covered tray nearby.
You will also need one or two bamboo skewers or other picks.
In the top of a double boiler over hot water, melt the chocolate with the
cooking oil, stirring to mix thoroughly. (The cooking oil will add a
beautiful shine to the completed sweet.)
Place melted chocolate near working surface, but keep chocolate warm.
One at a time, insert the skewer in the stem end of a strawberry and dip into
the chocolate. Lift out and shake any excess chocolate back into the pot.
Place the strawberry on the wax paper and continue with the remaining
berries.
The strawberries should set for about 10 minutes before being served.
Chocolate-dipped strawberries can be refrigerated for up to 24 hours, during
which time the chocolate will harden.
Makes 12 to 18 servings.
From: Kathy D. of Virginia Beach, VA. and Chef Lloyd's Kitchen
