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Chocolate Covered Gooseberries, Strawberries, Figs, And Biscotti

  • Yield: 8 servings


  • 1 pint Cape gooseberries
  • 1 pint fresh strawberries or cherries
  • 1 pint fresh figs
  • 1 box prepared biscotti
  • 1/4-pound white chocolate, melted
  • 1/4-pound milk chocolate, melted
  • 1/4-pound dark chocolate, melted
  • Fresh mint sprigs, for garnish


  • Dip fruit in any of the melted chocolates, using a variety for each fruit. Transfer to a sheet pan lined with waxed or parchment paper and let harden. Dip biscotti in chocolate and let harden.
  • When chocolate has hardened, transfer to a platter and garnish with mint sprigs.