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Chocolate Bunny-Covered Strawberries

Gather all your odd bits of leftover Easter chocolate, melt it down, and dip in Spring's best strawberries. They are best eaten within a day of being made and should be stored in the refrigerator. If you don't have a proper double boiler, you can mimic one by finding two pots that are relatively close in size and can sit one just inside the other.

Ingredients

  • 8 ounces chocolate
  • 1½ baskets fresh strawberries , washed and thoroughly dried

Instructions

  1. Cover two baking sheets with parchment paper.
  2. Chop the chocolate into small pieces that are relatively uniform in size and put in the top of a double boiler.
  3. Fill the bottom of the double boiler one-third full of water. Bring to a gentle boil.
  4. Set the top of the double boiler over the boiling water and heat until the chocolate melts completely, stirring from time-to-time.
  5. Remove the double boiler from the heat. Hold each strawberry by its stem, dip it into the chocolate, and set it on the baking sheet to cool. You may need to reheat the chocolate if it starts to firm up.
  6. Allow the chocolate strawberries to cool completely.