Ingredients
- 4 oz. chopped bittersweet chocolate
- 5 Tbs. heavy cream
- 1/4 tsp. ground cinnamon
- optional
- 18 tsp. cayenne pepper
- optional
- 12 large
- long-stemmed strawberries or other dippers
Instructions
- Line baking sheet with wax paper or parchment paper.
- Fill medium saucepan with 1 inch water, and bring to a boil.
- Place chocolate, cream, cinnamon
- (if using), and cayenne (if using) in nonreactive metal bowl that fits snugly in saucepan over water.
- Remove saucepan from heat, place bowl on top, cover, and let chocolate melt 3 minutes.
- Remove bowl from saucepan, and stir chocolate 1 minute, or until completely melted.
- Hold 1 strawberry by stem, and dip halfway into chocolate.
- Gently scrape some chocolate from 1 side of strawberry (to avoid chocolate foot), and place scraped side down on prepared baking sheet.
- Repeat with remaining strawberries and chocolate.
- Chill 15 minutes or up to 24 hours before serving.
← Back to all recipes