Chocolate Dipped Strawberries hardly a recipe, just a wonderful gift from yourself to yourself and a few dear friends, deliverable at the drop of a hat. Luxurious and gluten-free without even trying. Everyone loves that on Passover too, where I make it right on the spot and get lots of excited diners. I recently served them at a dinner my granddaughter Chaya Rachel was at, a special treat to her who loves both chocolate and strawberries, but goes crazy for the combo. I gave each of us a tiny bowl of the chocolate sauce, passed the strawberries and the tiny skewers to pick them up with, and watched her lick her chocolate-smudged lips delightedly as she ate. I said to her, “Bubbie and Chaya Rachel are being bad girls”. She responded, “Bubbie, don’t show me how to be a bad girl!”
Grab a box of gorgeous strawberries on your way home: the majestic long-stem ones will create more drama.
Here’s all I do: I microwave 2 cups of semi-sweet chocolate chips (very good quality please!) with 1/2 cup rice, almond or other dairy-free milk (double the amounts for a larger batch berries) for 1 minute . Of course you can also melt the chips and the milk on a very low flame in a narrow bottom saucepan. Mix until smooth, just a few seconds. Let the mixture cool just a few minutes, then use long toothpicks or mini skewers to pick your fruit, and dip it, leaving the top exposed. Repeat with all fruit and chocolate. The chocolate coating will firm up in no time. If you are not serving the berries right away, chill them until serving time.
There is a lot of exciting stuff you can dip in the chocolate mixture; to name just a few: Orange segments, pineapple chunks, banana segments (make these only if you are serving immediately: peeled bananas are perishable), unsalted pretzel sticks, marshmallows. Have fun dipping!