- 12 very large strawberries with long stems
- 1 pinch ancho chili powder, to taste (optional)
- 1 tablespoon unsalted butter
- 1 tablespoon cream
- 2 (3 ½ ounce) bars lindt chili chocolate, coarsely chopped
In a heat-proof mixing bowl, add the chocolate, cream, and butter. Place over a smaller pot of simmering water. Be sure the water does not touch the bottom of the bowl. Stir until chocolate is melted. Stir in the chili powder (if using) and mix until fully incorporated.
Hold each strawberry by the long stem and dip into the chocolate allowing the excess to drizzle back into the pan. Place chocolate covered strawberries on a parchment or waxed paper lined sheet tray. Once chocolate is cool, chill until fully set, about 30 minutes.