- 2 (1 ounce) squares semisweet or bittersweet chocolate, chopped
- 1/2 tablespoon whipping cream
- Dash almond extract
- 8 strawberries
- Combine the chocolate and the whipping cream in a glass measuring cup or bowl. Microwave at medium power for 1 minute or until the chocolate melts, stirring after 30 seconds. Stir in the almond extract and cool slightly.
- Dip each strawberry into the melted chocolate, allowing the excess to drip off. Place on a waxed paper-lined baking sheet. Refrigerate or freeze for approximately 15 minutes until the chocolate is set.