The Super Bowl is over and Valentine’s Day is next week. Time to plan! Experts offer lots of suggestions on what to prepare for a romantic Valentine’s Day dinner, but honestly… for me, it’s all about the chocolate?as in DESSERT!
In my mind, chocolate is one of the more seductive desserts, so here is my super-romantic Chocolate-Covered Strawberries recipe for you and your sweetie. This easy dessert is so simple and inexpensive, yet looks like it took tons of work.
I learned how to make these gorgeous little gems while teaching gluten-free cooking classes at Rancho La Puerta in Mexico. Of course, this perfect strawberry came from their own organic garden right next to the cooking school.
For the most dramatic effect, arrange the finished strawberries on a pedestal cake stand. But, they will look scrumptious any way you serve them. A glass of champagne is a nice touch.
And, if you’re especially hungry, double the recipe. As I always say, “there’s no such thing as too much chocolate.”
Chocolate-Covered Strawberries for Two
Reprinted with permission from www.GFreeCuisine.com by Carol Fenster
You can use your favorite chocolate chips, but I prefer dark chocolate?Ghirardelli or Tropical Source?for its health benefits and stronger flavor.
4 ounces dark or bittersweet chocolate chips
1/2 teaspoon butter or buttery spread
10 large strawberries (preferably with stems on, for the prettiest effect)
 Wash strawberries and gently pat dry with paper towels. Lay sheet of waxed paper on baking sheet.
 Place half of chocolate chips and all of the butter in microwave safe bowl. Microwave on Medium power until chocolate melts. Remove from microwave and stir until smooth, then stir in remaining chocolate chips until very smooth. If chocolate doesn’t melt, return to Microwave in 5 second intervals until it does.
 Holding strawberry by stem, dip strawberry into chocolate, twist slightly, and then lift out, letting excess chocolate drip back into bowl. Lay strawberry on waxed paper and repeat with remaining strawberries. Let strawberries stand for 20 to 30 minutes or until chocolate sets up and then serve.