- 600 gr. fresh, ripe strawberries
- 250 gr. powdered sugar
- 3 tablespoons lemon juice
- 250 gr. black chocolate couverture
- truffle (for decoration)
Rinse and top strawberries, gently pat dry with a paper towel. Mix sugar and lemon juice to a thick consistency for the icing. Coarsely chop chocolate and melt in a pan over hot (not boiling) water. Remove from heat and stir.
Dip strawberries into icing and let dry. Then dip into the melted chocolate. Sprinkle with sugar and leave to dry on a wire rack.