Chocolate-dipped Cape Gooseberries
1 pint Frieda’s Cape Gooseberries
1/4 pound milk chocolate
1/4 pound dark chocolate
1 sprig mint
Peel back the papery husks (or remove them altogether), then wash the berries and let dry completely. Line a baking sheet with waxed paper or parchment paper. Melt each chocolate separately in the microwave (30-second bursts). Hold each berry by the husk, then dip berries in either or both of the melted chocolates until coated, allowing excess chocolate to drip back into pans. (If husks are removed, use a spoon to dip the berries in chocolate.) Transfer to baking sheet and let harden. When chocolate has
hardened, transfer to a platter and garnish with mint sprigs to serve the same day.
Source: Frieda’s Inc.