Chocolate-Dipped Berries

3 oz (85 g) dark chocolate, coarsely chopped
12 fresh large strawberries, or other seasonal fruit
2 oz (60 g) white chocolate, coarsely chopped

Line baking sheet with parchment paper and set aside.

To melt chocolate, place coarsely chopped dark chocolate in top of double boiler over hot, not boiling, water. Melt chocolate, stirring until smooth. Remove top of double boiler from simmering water.

Alternately, melt chocolate in microwave on low power, stirring every few seconds until soft and creamy.

Dip each strawberry into melted chocolate, giving a little shake as you withdraw it. Swirl with a quick motion to release any extra chocolate. Place on lined baking sheet. Repeat with remaining strawberries.

Melt white chocolate in the same manner as dark chocolate. Transfer to a small plastic bag and cut a tiny hole in the corner. Drizzle white chocolate back and forth over dark chocolate, coating berries in a zigzag fashion. Cool dipped fruit on baking sheet at room temperature in a cool place. Best served the same day.

Serves 2.

Each serving contains:
314 calories; 4.5 g protein; 16 g fat (6 g sat. fat, 0 g trans fat); 40 g carbohydrates; 3 g fibre; 27 mg sodium

source: "Romancing the Dinner Table", alive #328, February 2010