Chocolate-Dipped Strawberries

Cookbook Category: Candies

These candy treats are the famous confection from Lammes Candies in Austin. From Lori Grossman's article about Lammes Candies (chocolate strawberries).

1/2 pound best-quality bittersweet, milk, or white chocolate, coarsely chopped
2 pints large stem-on strawberries, wiped clean with paper towels and well-chilled

Line a large baking sheet with parchment paper or waxed paper.

In a medium saucepan, bring 2 inches of water to a bare simmer. Place the chocolate in a stainless-steel bowl big enough to rest on top of the saucepan and set it over the pan, making sure it doesn't touch the water. Heat, whisking occasionally, until most of the chocolate is melted. Remove from the heat and whisk until smooth.

Hold a berry by its stem and dip three-fourths of it into the melted chocolate letting the excess drip back into the bowl. Then place the dipped berry on the prepared baking sheet. Repeat with the remaining strawberries, working quickly. Place the baking sheet immediately into the refrigerator and chill until the chocolate is firm, about 1 hour or up to 8 hours.

Makes 16 to 20 dipped strawberries.

Chocolate-Dipped Strawberries

Strawberry Dipping Notes