Dark chocolate-dipped physalis

Ingredients

For 1 serving

• Physalis60 g
• Dark chocolate 70%15 g

In season: September – November

Method

1. Open the papery husks of the physalis by pulling them back towards the stalk, like a tuft, without tearing them off; line a small plate with greaseproof paper.
2. Chop the dark chocolate and put it in a small heatproof bowl over a pan with a couple of centimetres of barely simmering water, without the bottom touching the water.
3. Heat over low heat, stirring, for 3–4 minutes, until the chocolate is melted and glossy; take off the heat.
4. Holding the berries by their husks, dip them in the chocolate one at a time, let the excess drip off and set them on the greaseproof paper.
5. Put them in the fridge for 20 minutes, until the chocolate has set.