You’ve basically got two ingredients to work with here: chocolate and strawberries. The only way to lighten this is to use a little less chocolate per strawberry, and use a little canola oil (higher in preferable monounsaturated fats and omega-3 fatty acids) instead of shortening. I like to use semi-sweet chocolate because its strong flavor means you can get by with less chocolate.
- 2 pounds fresh strawberries with leaves dry, not wet
- 1 1/2 cups semi-sweet chocolate chips (about 9 ounces)
- 2 teaspoons canola oil
- Step 1
- Add chocolate chips and canola oil to a 4-cup glass measure and heat on HIGH in microwave for about 1 minute. Stir, and microwave another 30 seconds or so, if needed, until mixture is smooth.
- Step 2
- Holding strawberries by the green tops, dip them halfway into the chocolate mixture. Place them on a plate or pan lined with wax or parchment paper. Put in the refrigerator or a cool part of your kitchen to help chocolate cool. Serve.
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