After the kids have had their fill of miniature milk chocolate lambs and hollow bittersweet bunnies, pile the collective haul into a double boiler.  It all gets melted down and then paired with Spring’s best strawberries for a dipping extravaganza.  With strawberry season coinciding perfectly with Easter, the timing couldn’t be better.

Kids just may delight in watching the magic that happens when heat is applied to chocolate.  It’s important to be sure the berries are thoroughly dried after washing so the chocolate adheres. Opt for organic berries if possible since conventional ones are some of the biggest offenders on the pesticide front.

If you don’t have leftover bunnies, or don’t celebrate Easter, it’s worth scaring up some chocolate for this anyway.  Chocolate dipped berries may be passé in gourmet circles, but in kid circles, they still rank pretty high.  And as far as desserts go, it’s not all bad – a few nutrients, not a ton of calories, and antioxidants if you are opting for dark chocolate.

8 ounces leftover chocolate
1½ baskets fresh strawberries, washed and thoroughly dried

1. Cover two cookie sheets with parchment paper.

2. Fill the bottom pot of a double boiler one-third full of water.  Bring to a gentle boil.  Break chocolate up into 1-inch pieces and put in the top of a double boiler.  Melt the chocolate, stirring from time-to-time until smooth.

3. Remove the double boiler from the heat.  Hold each strawberry by its stem, dip it into the chocolate, and set it on the baking sheet to cool.  You may need to reheat the chocolate if it starts hardens up.

4. Allow the chocolate-covered strawberries to cool completely.

5. These are best eaten within a day of when they are made.  Store in the refrigerator

Katie Sullivan Morford is a mom, food writer and registered dietitian. You can find her family-friendly recipes and kitchen wisdom at Mom’s Kitchen Handbook

Photo courtesy of Whole Foods Market