These are great served alone or alongside cookies, cakes, or other fruit desserts. They should be made the day you are going to serve them, for the berry sweats after a while and changes the texture of the chocolate. Using room-temperature strawberries ensures that the chocolate will adhere well.

20 strawberries (ВЅ pound), at room temperature

3 ounces semisweet chocolate

  1. Wash the strawberries and dry very well with paper towels. Keep the hulls on. Place a large sheet of wax paper on a platter or cookie sheet and set aside.
  2. In a double boiler over low heat melt the chocolate. Remove from the heat, keeping the chocolate over the double boiler pan. Dip the bottom two-thirds of each strawberry into the chocolate, leaving the top third bare. Place each strawberry on the wax paper and chill until set, about 1 hour.

NOTES: If you would prefer, you can melt the chocolate in the microwave. In a microwave-safe bowl, cook on high for 30-second intervals, stirring between each, until the chocolate is entirely melted. If the chocolate in the pan begins to harden before you are finished dipping, then return the double boiler to the heat and stir until soft again, or soften in the microwave for an additional 10 to 20 seconds.