1/2 cup each semisweet,
milk and white chocolate chips
Finely chopped toasted almonds
or pistachios (optional)
Directions
Line large baking sheet with waxed
paper. Rinse strawberries and pat dry with paper towels.
In separate small, microwave-safe bowls (such as custard
cups) melt chocolates, one at a time, in microwave at
50-percent (medium) power, allowing 1 1/2 to 2 minutes
each. Stir until smooth. (If not completely melted,
microwave a few seconds longer.) Or, melt chocolate
as package directs. Holding strawberry by stem end,
dip into chocolate to cover about three-fourths of berry;
dip into nuts, if desired, and lay on baking sheet.
Repeat with remaining strawberries, chocolate and nuts.
Refrigerate until chocolate is set. Makes about 8 servings
(3 strawberries per serving) For Double- and Triple-
Dipped Strawberries: After first coating of chocolate
is set, dip into contrasting chocolate, leaving part
of the first chocolate exposed. Repeat with third chocolate,
if you wish, allowing each layer to set between dips.
To Drizzle Strawberries with Chocolate: Microwave chocolate
in small plastic bag until melted; squeeze into one
corner of bag. Lay strawberries close together on baking
sheet. With scissors, cut a small hole in corner of
bag, and move back and forth over strawberries, squeezing
bag gently. Or, drizzle contrasting chocolate over strawberries
that have been dipped. Refrigerate until set. NOTES:
Microwave melting times vary with amount of chocolate
and wattage of your oven. Chocolate amounts are approximate;
amount needed depends on size of strawberries, and whether
or not they are single, double, triple-dipped or drizzled.
Nutritional
Information
193 calories; 13 g fat; 0 mg cholesterol;
59 mg sodium; 22 g carbohydrate; 2 g fiber; 3 g protein.
