Make up any of these rich chocolate coatings just before serving because the chocolate needs to still be warm for easiest dipping. Be sure to chop the chocolate well so it will melt. You can use milk or bittersweet or semi-sweet chocolate, but not unsweetened baking chocolate.

• 3/4 lb. milk or bittersweet chocolate
• 2 Tbs. unsalted butter
• 1 cup whipping cream
• 2 lbs. Driscoll's fresh berries

Chop milk or bittersweet chocolate and place in large heatproof bowl along with unsalted butter. Heat whipping cream to boiling - watch carefully so it doesn't boil over. Pour hot cream over chocolate and stir until chocolate is melted. Dip berries in warm chocolate.

Makes enough to dip 2 lbs. of berries.

Variations:

Orange Chocolate Dip: Add 1 tsp. grated orange zest and 2 Tbs. Triple Sec liqueur to chocolate and butter in bowl before adding hot cream.

Raspberry Chocolate Dip: Add 2 Tbs. Chambord liqueur to chocolate and butter in bowl.

Mocha Dip: Add 2 Tbs. Kahlua liqueur to chocolate and butter in bowl.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 366, fat 27.1g, 61% calories from fat, cholesterol 49mg, protein 3.1g, carbohydrates 35.6g, fiber 5.1g, sugar 29.6g, sodium 17mg, diet points 9.0.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.6, Bread: 0.0, Lean meat: 0.0, Fat: 4.4, Sugar: 1.7, Very lean meat protein: 0.0

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