Chocolate, that deep dark, silky voice that speaks to us when we open our pantries or walk through the grocery store. For many people, their chocolate addiction is a carefully guarded secret hidden so deep inside them, it is a constant battle to keep the craving, the need under control….Well I am here to say it doesn’t have to be that way! Chocolate is GOOD for you – no not those Reese’s Peanut Butter Cups or M&M’s or Hershey Bars. I am talking about the REAL stuff the 75% Cocoa content or higher stuff – the bitter potent antioxidant. In this recipe, I slather luscious, ripe, red strawberries, full of antioxidants themselves, with deep, dark, powerful 80% Cocoa Lindt Chocolate. Get ready for some serious dessert that is good for you….seriously!

INGREDIENTS:

8 oz. 80 % Cocoa Lindt Dark Chocolate, chopped
1 Pint of the biggest, reddest Strawberries you can find
1 TBS Whipping Cream
Dash of Vanilla Extract

METHOD:

In a microwave safe bowl, melt the chocolate and whipping cream for about 1 minute, stirring mixture after 30 seconds. After removing bowl from microwave stir in the vanilla extract.

Because of the high cocoa content the chocolate will not be gooey, but more like a paste. With a butter knife spread the chocolate mixture onto each strawberry. Place on a waxed paper lined cookie sheet and put into the fridge for at least ½ hour so the chocolate has time to adhere to the berries – so when you bite into them you have a hard crunchy chocolate coating leading you to the soft juicy berries!

Delight and Enjoy! – Serve with Champagne to your sweetie!