Rocco DiSpirito's Chocolate & Almond Dipped Strawberries Recipe
The chef and author of The Negative Calorie Diet puts a 'protein-rich' spin on the romantic dessert
Rocco DiSpirito’s Chocolate & Almond Dipped Strawberries
The chef and author of The Negative Calorie Diet puts a ‘protein-rich’ spin on the romantic dessert
1 (9-oz.) bag no-sugar-added dark chocolate baking chips
½ cup toasted and crushed almonds
18 large strawberries
1. Place 1¼ cup of the chocolate chips in a microwave-safe bowl and cook on high until the chocolate has just melted, 1 minute to 1 minute 30 seconds, stirring every 30 seconds. Stir in the remaining chocolate chips until smooth and still warm. Place the crushed almonds on a plate.
2. Rinse strawberries and pat dry. Dip each berry in the chocolate to cover, letting excess drip off; roll in the almond mixture and place on a piece of wax paper or parchment paper set over a plate. Move the finished berries to the refrigerator to cool and set, about 30 minutes. Serve chilled.
Makes: 18 strawberries
Active time: 10 minutes
Total time: 20 minutes, plus chilling