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Line a baking sheet with foil or
waxed paper.
In the top of a double boiler set
over hot water melt the chocolate,
stirring. Add the 3 tablespoons
of cream and the butter and stir until
smooth. Holding each strawberry
by the stem, dip into the chocolate
mixture allowing the excess chocolate
to drip back into the pan. If
necessary, add additional cream
to the chocolate to achieve desired
coating consistency. Transfer the
coated strawberry to the lined sheet
and repeat process. Allow the chocolate
to cool and then chill the
strawberries until chocolate is
set, about 20 to 30 minutes.
Enjoy with chilled champagne in
a romantic setting.
