A showstopper when served in a pedestal dish on a dessert buffet.
3/4 pound white chocolate
1/2 pound milk chocolate
1/4 pound semisweet chocolate
2 tablespoons vegetable oil, divided
1 quart strawberries
In 3 separate double boilers or bowls over hot water, melt white chocolate and 1 tablespoon oil, milk chocolate and 2 teaspoons oil, and semisweet chocolate and 1 teaspoon oil, stirring until well blended.
Dip berries in white chocolate to coat 3/4 of the way up berry. Allow coating to harden, then dip into milk chocolate, about 1/2 of the way up berry, leaving a strip of white chocolate showing. Let harden, then dip tips of berries in semisweet chocolate. Store on a waxed paper-lined plate in refrigerator. Yields about 20-25 berries.
Contributed by The Heritage Tradition (Ohio)
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