Chocolate-Covered Strawberries
½
Wash the strawberries and dry. Do not break off the hulls. Break the chocolate into pieces. Lay out a sheet of wax paper on a 9″ × 13″ baking sheet. Keep the baking sheet near where you will be cooking the chocolate.
To cook on the stove: Fill a heavy pot halfway with barely simmering water. Combine the chocolate and shortening in a metal bowl and place on top of the pot (or use the top of a double boiler if you have one). Melt at low heat, stirring regularly and making sure the chocolate doesn't burn.
To cook in the microwave: Place the chocolate and shortening in a microwave-safe bowl. Microwave on medium heat for 30 seconds, and stir. Microwave for another 30 seconds and stir again. Microwave for about 2 more minutes in 15-second intervals, stirring between each, until the chocolate is completely melted. Make sure that the chocolate does not overcook and burn.
Remove the chocolate from the stovetop or the microwave. Dip each strawberry into the chocolate and set on the wax paper. Cool briefly in the refrigerator, and serve when the chocolate has hardened.
Serves 2
Feel free to experiment with using different flavors of chocolate chips and other types of fresh fruit, such as banana slices and pineapple chunks, for dipping in the warm chocolate.
