LUSCIOUS CHOCOLATE-DIPPED STRAWBERRIES
about 2 dozen
These are marvelous to serve for Mother's Day and the kids can help make them.
2 pints firm ripe blemish-free strawberries (see note)
12 ounces bittersweet or semi-sweet chocolate, or sweet milk chocolate,
or sweet white chocolate, broken into pieces
2 teaspoons cooking oil
1 long wooden skewer
Green short wooden picks (may have paper-frilled tops if desired)
Very small sprigs of mint (optional)
Wash and pat dry whole strawberries with absorbent paper. Remove stems and leaves; allow strawberries to stand for at least 30 minutes on absorbent paper. In the top of a double boiler, combine chocolate pieces and oil. Heat over very hot (not boiling) water until chocolate is melted, blending with a wooden spoon until smooth. Insert the long wooden skewer into the stem end of each strawberry and then dip into the melted chocolate, liberally coating strawberries. Place chocolate-covered strawberries on wax paper; remove long skewer and repeat process with remaining strawberries. Allow chocolate-covered strawberries to stand, away from drafts for at least one hour or until set. Store in a cool dry place. Do not refrigerate.
To serve, insert a short green wooden pick and a very small sprig of mint into the stem end of each chocolate-coated strawberry.
Note: Strawberries are perishable and should be eaten within 48 hours. Chocolate-dipped strawberries should not be refrigerated as the chocolate may turn an undesirable mottled color, although edible.
Variation: With a food injector syringe, inject each strawberry with a few drops of brandy or cream sherry or liqueur of choice before dipping in chocolate