INGREDIENTS:
1 bag of semisweet milk chocolate chips
1 dozen strawberries
1 table spoon of softened butter
1 teaspoon of fresh brewed coffee
METHOD:
Wash strawberries and dry them properly. Set aside on paper napkin.
Put the semisweet chocolate chips into a heatproof medium bowl.
Full a medium saucepan with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowl of chocolate over the water to melt. Stir until smooth.
Once the chocolates are melted and smooth, remove from the heat.
Quickly add the butter and coffee and stir.
Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries.
Set the strawberries aside until the chocolate sets, about 30 minutes.
Can be refrigerated also.
TIPS:
Melt the chocolate chips in a microwave for 1 minute, stir and then heat for another minute or until melted and smooth.
For a healthier choice dark chocolate chips can be used.
Ensure most of the strawberry is covered with chocolate, however leave the tops to show red.
To handle the strawberries properly leave the long stem attached or insert short bamboo skewers by the top stems.
TOPPINGS:
Melt 1/2 cup of white chocolate chips and after covering the strawberries with chocolate use a fork and drizzle the white chocolate on top.
Once dipped in chocolate and placed on the sheet pan you can sprinkle with your favourite topping.
Chocolate shavings, chocolate sprinkles, chopped nuts, chopped candy bars, any of your other favourite toppings.
Preparation time: 30 minutes
