The first time I made this recipe I was patting myself on the back for making something so pretty and delicious, while kicking myself in the butt for never making it before. Why? Chocolate dipped fruit is so easy and inexpensive to make, that I couldn’t believe I’d ever handed over my hard earned money to buy them at the store. Melt that anti-oxidant rich bittersweet dark chocolate, and get dipping. This is the kind of treat anyone can happily indulge in, in or out of treatment.
To watch this recipe being made click here.
- Place the chopped chocolate into a double boiler or a heatproof bowl and set over a stockpot with 2-inches of simmering water. Do not let the bowl touch the water. Stir chocolate just until melted.
- Line a baking sheet with waxed paper. Dip the strawberries and bananas, one at a time, in the chocolate. Sprinkle with chopped nuts, if using, and place on waxed paper.
- Chill in the refrigerator for 15 minutes.
- 3 ounces dark or semi-sweet chocolate, roughly chopped (buy Caillebault or Valhrona if you can get it)
- 8 strawberries, washed and patted dry
- Chopped nuts (optional)
Ann's Tips and Tricks
Experiment with any fruits you have on hand. Try bananas, pears, pineapples, grapes, mandarin segments, whatever takes your fancy. If you’re in chemo, either wash the fruit very well, or use fruits that you have to peel, like bananas, pineapple or mandarins. Be sure to wash them before cutting.
Melting chocolate doesn’t require any fancy equipment, just a non-reactive bowl that will fit over a pan of simmering water.