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Chocolate Dipped Strawberries
rec.food.cooking/Karie Hatridge (1996)

Pick out 12 larges strawberries, with the stems attached. Melt 3 ounces of Belgian semi-sweet chocolate, a tablespoon of butter and a teaspoon of Cognac, brandy or orange liqueur in a double boiler over hot water, or in a microwave oven. Dip the strawberries halfway into the chocolate and set them on a plate covered with a sheet of wax paper. Refrigerate them just long enough for the chocolate to set, about 10 minutes. Eat them the day you make them.


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