Prep 10 mins
Cook 0 mins
Phase II dessert
- 2 ounces semisweet chocolate (2 baking squares) or 2 ounces bittersweet chocolate, chopped (2 baking squares)
- 1⁄2 tablespoon whipping cream
- 1 dash almond extract
- 8 strawberries
- Combine the chocolate and the whipping cream in a glass measuring cup or bowl. Microwave at medium power for 1 minute or until the chocolate melts, stirring after 30 seconds. Stir in the almond extract and cool slightly.
- Dip each strawberry into the melted chocolate, allowing the excess to drip off. Place on a waxed paper-lined baking sheet. Refrigerate or freeze for approximately 15 min until the chocolate has set.
I made these, more as a garnish for our dessert than the actual dessert itself...there were 4 of us actually eating them. I used the unsweetened chocolate, so I added a touch of splenda for a little sweetness. I also used light cream instead of wwhipping cream, because that is what I had. These were delicious, and I will make them again as the sttar of the show! Thanks so much!