Chocolate covered strawberries are delicious, but time consuming and messy. I kicked these up a notch by adding lemon and making them in easy to assemble (and eat!) mini muffin pans.
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Ingredients For citrus chocolate dipped strawberries
true citrus crystallized lemon
How To Make citrus chocolate dipped strawberries
Line a mini muffin tin with 12 paper liners and spray them lightly with non-stick spray
Rinse and pat dry 12 small to medium-sized strawberries. Trim the tops off and place one strawberry into each liner, cut side down.
Sprinkle each berry with a little True Lemon.
In a small bowl over a double boiler, melt the bittersweet chocolate. You can use semi-sweet or milk chocolate if you’d like, but the sweetness from the strawberries is complimented really well with a bittersweet chocolate.
Pour the melted chocolate over each strawberry, filling the liners almost to the top. Place the pan in the fridge for about 20-30 minutes, until the chocolate has set.
Melt the white chocolate chips or candy coating over a double boiler and drizzle a little bit over each berry Chill until set and enjoy!
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