Chocolate-dipped Fruits

1. 1

   Pull back the papery leaves of each gooseberry to expose the round orange fruit.

2. 2

   Leave the stems and hulls on the strawberries.

3. 3

   Line a baking sheet with wax paper.

4. 4

   Chop the chocolate.

5. 5

   Transfer to a heatproof bowl.

6. 6

   Place over a saucepan of barely simmering water and melt, stirring occasionally.

7. 7

   Remove the chocolate from the saucepan.

8. 8

   Holding the fruit by the stalks, dip each fruit into the chocolate and place on the tray.

9. 9

   Work quickly, as the chocolate does not take long to set.

10. 10

    Refrigerate until the chocolate is set.

11. 11

    Serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.