By Denise Rae Donegan
Chocolate dipped strawberries are always a favorite, and are extremely easy to make. They are perfect for the Easter celebration, taste great and look beautiful on the festive holiday table. I like to whip up a batch for any occasion, or make a few for my teenage son and his buddies.
These strawberry confections pair well with a variety of wines, both red and white. Recently I broke open a bottle of Guglielmo 2012 Private Reserve Pinot Grigio to enjoy in my spring garden with chocolate dipped strawberries. This delectable Italian varietal is complemented by aromas of lemon, green apple, and citrus blossoms, with pineapple and key lime on the palate.
This wine can be purchased on the Gugliemlo website for $18.
Chocolate Dipped Strawberries Recipe
2 cups large ripe strawberries, rinsed and completely dried (long stems work great)
2 cups chocolate chips – semi-sweet or milk chocolate
Melt chocolate in a double boiler over medium heat with 1-2 cups water in bottom boiler, stirring until smooth. About 3-5 minutes. Line a baking sheet with parchment paper. Dip strawberries in chocolate and place on baking sheet. Do not refrigerate. Allow 1-2 hours for chocolate to harden and arrange on a serving platter.
Note: if you do not have a double boiler you can use a small pan to boil the water and place a larger stainless steel bowl on top to melt the chocolate.
Variations: sprinkle with chopped nuts or drizzle melted white chocolate on top for a more artistic appeal.