I know you are thinking..."I know, Chocolate & Strawberries. What's so hard about that." But the key is the shortening. It keeps the chocolate from getting completely hard. Making a huge difference!
1- 6 ounce bag semisweet chocolate chips
1 TBSP shortening
Strawberries, washed & dried thoroughly
Line a pan with waxed paper. Heat chocolate & shortening in a heavy pan on low heat stirring constantly until smooth. Remove from heat. Dip strawberries about 3/4 of the way into the chocolate. Place on waxed paper & allow to cool 30 minutes or until firm.
Yields 2-3 dozen strawberries...Also great with raspberry clusters!
1/2 pound good semisweet chocolate such as Ghiradelli
1 cup heavy cream
1 tablespoon prepared coffee(I just grab a cup at Starbucks or the gas station)
1/2 teaspoon good vanilla extract
Chopped toasted nuts
Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the coffee, and vanilla. Set aside at room temperature for 1 hour.
With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or nuts. These will keep refrigerated for weeks, but serve at room temperature.
*You can also sub White chocolate for both semisweet & bittersweet if you like.