Once again, I’m nearly (but not quite) embarrassed to call this little treat a recipe, but my brass neck needs no polishing, obviously 😉
This is one of Mr Sat Night’s favourite after-dinner treats and I’m happy to share it with you..
- a bowl to melt the chocolate in – I use the microwave for this, but you can do it in a bowl over gently boiling water if you like
- Some baking parchment
- A baking tray
- A box of the nicest strawberries you can find – ones with the leaves still on are the best for this. See NOTES for other dippable stuff!
- a 200g bar of dark chocolate – 70% cocoa solids if you can
- Check over the strawberries and wipe them with kitchen paper. IMPORTANT: don’t wash them, or the chocolate will never stick..
- Put a sheet on baking parchment onto your baking sheet
- Put the broken-up chocolate into the bowl, and microwave it for a minute at a time – checking and stirring after every minute.
- Holding each strawberry by the green leaves, swipe it through the chocolate, turning it once or twice to get all of the bottom 2/3rds covered.
- Put each strawberry onto the baking parchment as it’s done.
- When they’re all done, put the tray into the fridge to set fully
- Remove from the fridge about 30 minutes before you want to eat them, and arrange on a pretty plate
- These are probably best made the day you’re going to eat them . I keep them in the fridge so that you get that delicious ‘crunch’ as you bite through the crispy chocolate to the soft fruit beneath..
- They’re very successful for larger gatherings too, so the time spent doing them is always repaid.
- The green leaves and stalk make them very easy for your guests to handle and eat.
- As you can see from some of the pictures, once I start dipping, nothing is safe from me! Sturdy Raspberries, segments of mandarin orange (with the pith carefully removed, but the membrane still in place) and even my home-made Ginger biscuits http://eatingforireland.com/recipe/ginger-biscuits/ all get half an overcoat of chocolate.. Go for it!