Chocolate-dipped fruits

Chocolate-dipped fruits
This decadent treat is perfect with after-dinner drinks.
INGREDIENTS
12 physalis (Cape gooseberries)
12 strawberries
100g (31⁄2oz) good-quality dark chocolate
METHOD
1 Pull back the papery leaves of each physalis to expose the round orange fruit. Leave the stalks
on the strawberries. Line a flat tray or plate with greaseproof paper.
2 Break up the chocolate and place it in a heatproof bowl over a pan of barely simmering water
and stir occasionally for 8–10 minutes, or until melted and smooth.
3 Holding the fruit by the stalks, dip each fruit into the chocolate and place on the greaseproof
paper. Work quickly, as the chocolate does not take long to set.
4 Chill in the refrigerator until the chocolate is set.
PREPARE AHEAD These can be prepared up to 24 hours in advance and kept refrigerated.

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