Chocolate dipped strawberries.

Pick out 12 large ones, with the stems attached.

Melt 3 oz. (85 g.) of Belgian semi-sweet chocolate, 1 tbsp. (15 mL.) of butter and 1 tsp. (5 mL.) 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.