6 ounces bittersweet chocolate, chopped
3 tablespoons pareve whipping cream
1 tablespoon margarine
1/8 teaspoon ground ancho chili powder
10 large strawberries
In a heatproof mixing bowl, add the chocolate, pareve cream, and margarine. Place over a smaller pot of simmering water. Be sure the water does not touch the bottom of the bowl. Stir until chocolate is melted, add cream and margarine and stir until smooth. Stir in the chili powder and mix until fully incorporated.
Hold each strawberry by the top or use a toothpick dipped into the top for easier handling and dip into the chocolate allowing excess to drizzle back into the pan. Place chocolate covered strawberries on a parchment or waxed paper lined sheet tray. Once chocolate is cool, chill until fully set, about 30 minutes.