Sometimes you get lucky…like yesterday when I passed the strawberry stand that had been closed each time I passed during the last 3 weeks. I was sure that the fresh strawberry season had come and gone. Imagine my delight when I saw the “Open” sign posted and saw the flats of berries on the counter.
This is a roadside stand and the same family that sells the berries also plant, water, and pick the berries. They are amazingly good and so fresh and fragrant. Of course I had to buy three pints to enjoy.
I had to work yesterday afternoon, so I carefully parked in the shade (it was 80 degrees this afternoon!) and left the windows down a little to let in the breezes. Wouldn’t want to spoil the berries before I could get them home.
For dessert last night we had a decadent treat…chocolate dipped fresh berries. First I washed them carefully and dried them well…didn’t want any water to spoil the chocolate. Then I made a ganache with chocolate chips, whipping cream and a little vanilla. Since it was just meant for two, I used a small amount of the ingredients, but you could easily double it or triple it to make more chocolate covering…just keep microwaving at half power, a minute at a time, stirring after each microwave session, until the chocolate is melted and smooth.
Once you dip the berries, place them on parchment paper or a silicon mat, then put that on a baking sheet and put it in the fridge or freezer to harden the chocolate. Taking a berry at a time and feeding each other is optional, but fun.
Fresh Strawberries Dipped in Chocolate
10 fresh large strawberries, gently washed and thoroughly dried. (I like to leave the greens on at the top, but you can hull them if you prefer)
1/3 cup chocolate chips
1 tablespoon whipping cream
1/8 teaspoon pure vanilla extract
In a small microwave safe bowl, stir together the chocolate chips and whipping cream. Microwave on half power a minute at a time, stirring well after each minute, until the chocolate is smooth.
Let cool for a few seconds, then stir in the vanilla. Dip the berries in the chocolate, leaving a little of the strawberry showing at the top. Place the dipped berries on parchment paper of a silicon mat that has been placed on a baking sheet. Once dipped, chill the berries in the refrigerator or freezer to harden the chocolate.
Serve cold or at room temperature.