Saturday, February 14, 2009
Happy Valentine's Day one and all!
We all know and love these, and there are 347 variations on the original, but I made these the other morning and thought that they were perfection. Recipe from Gourmet Magazine.
6 ounces bittersweet chocolate, chopped
3 T. heavy cream
1 T. butter
10 large strawberries
Line a baking sheet with waxed paper.
In the top of a glass bowl set over a pan of hot water melt the chocolate, stirring. Add the 3 tablespoons of cream and the butter and stir until smooth. Holding each strawberry by the stem, dip into the chocolate mixture allowing the excess chocolate to drip back into the pan. If necessary, add additional cream to the chocolate to achieve desired coating consistency. Transfer the coated strawberry to the lined sheet and repeat process. Allow the chocolate to cool and then refrigerate the strawberries until chocolate is set, about 30 minutes, or overnight.