1. Line a baking sheet with waxed paper; set aside. Heat the chocolate and butter in the top of a double boiler set over simmering water, stirring, until melted, about 5 minutes. Remove from the heat. Let cool slightly.
2. Holding the strawberries by the cap or stem, dip one at a time into the chocolate mixture, coating halfway. Gently place the berries on the lined baking sheet; let coating set.
3. Meanwhile, make the dipping sauce. In a small pan, simmer the cognac and honey until reduced slightly, about 5 minutes. Cool briefly, then fold the mixture into the sour cream in a small bowl. When the chocolate is set, arrange the strawberries on a serving plate. Serve with the dip.
Tip
Don’t refrigerate the dipped berries or the coating will “sweat” and become mushy.