- 12-14 large, ripe strawberries
- 300 g Lindt Excellence 70% Dark Chocolate, chopped
- 50 g Lindt Excellence White Chocolate with a touch of Vanilla, chopped
Wipe the strawberries with a damp cloth and pat dry. Do not wash them. Line a large baking sheet with greaseproof paper.
Pop the chopped Lindt Excellence 70% Dark Chocolate chocolate in a heatproof bowl and set over a pan of barely simmering water, stirring until melted. Leave to cool for 5 minutes.
Hold the strawberry by its green stem and carefully dip into the melted dark chocolate. Carefully shape off the excess and place onto the baking sheet. Repeat with the remaining strawberries.
Place the baking sheet into the fridge for about 5 minutes - or until the chocolate coating has just set.
Meanwhile, melt the chopped Lindt Excellence White Chocolate with a touch of Vanilla, as above and spoon into a piping bag. Snip a very small tip.
Remove the dipped strawberries from the fridge and pipe contrasting chocolate drizzles onto the dark chocolate coating. Return to the baking sheet to set.
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