Measure Free Hippie Cook

Dipped Strawberries

My family’s style with strawberries is pretty pedestrian. Usually berries and ice cream, a shortcake, or berries with a little cream and sugar. Then again, for me it’s often just eating them whole–plain, red, sweet, and juicy.

But Laura just got home from family doings surrounding her nephew’s high school graduation, and she told me about the strawberries dipped in dark chocolate that her mother, Dolores, did. I’ve seen dipped berries so many times, of course, and they did sound good. Still I probably wouldn’t have bothered were it not that I thought they’d make good copy here on the blog. What I didn’t realize is how easy they are. No need to save making these for special occasions. Dipped strawberries are a quick weeknight treat.
Recipe Note

Melt dark and white chocolate on low in separate heavy bottomed pans. Trim the tips off the berries, twirl the fruit in the chocolate, and chill on wax paper or a buttered plate.

Details

My store sells dark chocolate hunks in the bulk bins. I also nabbed some white chocolate chips to give those a try. From there it was just warming the chocolate in pans on the stove since I’ve no microwave. Then simply a dip and twirl with the berries (once I cut off the tiny tip end like Laura’s mother did so they’d sit up all pert and pretty).

The dark chocolate was easier to work with than the white chips. I suspect the chips aren’t pure chocolate and thus whatever they are adulterated with made the brew a bit thick and not as spready and glossy as the dark chocolate was.

Laura said she and her mom liked them best chilled down rather than warm, so that’s what I did. Set them on wax paper on a plate and put them in the fridge. Then after dinner, out they came. Oh my. It was worth the trouble and then some. Everyone of those puppies went down like elixir from the goddesses.