Ingredients:

3 ounces semisweet dark chocolate

1 teaspoon canola oil

12 large, ripe strawberries

 

Heat the chocolate in the top of a double boiler until melted, about five minutes. Add the oil and stir until smooth. Dip each strawberry in the chocolate so that it is covered about halfway. Allow any excess chocolate to drip back into the pan. Layer the strawberries on a platter lined with foil or waxed paper and chill for at least 30 minutes before serving. Make the berries the day you plan to eat them.

 

Recipe from Heart Care Fall 2010

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