You can have your chocolate and eat it too with this decadent but healthy recipe!
1 pound of chocolate chips or 1 -16 oz bar of chocolate
1 pound of strawberries (big, dipping ones)
2 tbsp butter (optional- if you have good chocolate you don’t need this)
Tip: You can use a double boiler or a microwave. The key is to not overcook the chocolate or you can never go back. Clean the strawberries ahead of time and make sure they are dry before dipping them.
- In a double boiler, melt the butter first, and then add the chocolate. (Make sure the water doesn’t touch the pan.) Remove from heat when about half are melted and keep stirring until smooth. This will ensure that you don’t overcook. (Once you overcook the chocolate, you can’t go back). If using a microwave, cook on 50% power for 30 second intervals in a glass bowl. Mix in-between.
- Dip the strawberries in the chocolate and transfer them to a tray with wax paper. Place the strawberry down but push forward about ½” so that you don’t develop a “chocolate foot.” Another option is to use a toothpick to dip and then poke into wax-covered Styrofoam so that excess drips off. Refrigerate to help chocolate set faster. They can be stored for up to 2 days in the fridge before eating.
Per Serving (1 large berry): 60 calories