Ingredients
- 2 pint baskets California strawberries
- ½ cup each semisweet, milk and white chocolate chips
- finely chopped toasted almonds or pistachios (optional)
Make it step by step
- 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 1½ to 2 minutes each. OR You can melt the chocolate in a double boiler (put a heat-safe bowl over a pot of boiling water).
- 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).
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.