Servings and Ingredients
|12 large strawberries|
|1 c. Hy-Vee dark chocolate chips|
|2 tbsp. Hy-Vee white chocolate chips|
|Piping bag with #2 tip|
- Rinse and completely dry the strawberries. Place the dark chocolate chips in a microwave-safe coffee mug; microwave on HIGH for 30 seconds. Stir and heat for another 15 seconds. Repeat until chocolate is almost melted, avoiding overheating the chocolate so it doesn't seize.
- Grab one strawberry at a time by the leaves and dip it into the chocolate, swirling the berry until it is coated. Hold the strawberry above the coffee mug for a few seconds to allow any excess chocolate to drip off. Place on a sheet of parchment paper to dry. Push forward slightly to avoid a pool of hardened chocolate forming in the front of the berry (see photo). Repeat with remaining strawberries and melted chocolate. Allow chocolate to harden for 15 minutes.
- Place white chocolate in a separate mug; microwave on HIGH for 30 seconds. Stir and heat for another 15 seconds. Repeat until chocolate is almost melted. White chocolate tends to seize even faster, so watch it closely.
- Transfer melted white chocolate to the piping bag. Let the chocolate cool just slightly so it will be less likely to run. Pipe a stripe at the top and one at the bottom of each strawberry. Next, pipe a line down the middle of the berry. Finally, pipe 5 or 6 short lines across the middle line to make the football “lacing”. Chill coated berries until ready to serve. Serve within 6 hours.
110 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 10mg
- Total Carbohydrates: 15g
- Protein: 1g