Chocolate Strawberry Footballs

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Ingredients:

• 1 1/2 cups dark chocolate chips
• 12-14 large strawberries
• 1/4 cup white chocolate chips

you will also need:

• 2 Coffee mugs
• piping bag

Method:

• In a microwave safe coffee mug add the dark chocolate chips. I’ve found this to be the best vessel for strawberry dipping. If the bowl you use is too wide then the melted chocolate is too shallow, and it’s hard to get the strawberries dipped.
• Microwave on high for 30 seconds. Stir and repeat until melted. Don’t over heat or your chocolate will seize and there is really no coming back from that.
• Grab the strawberry by the leaves.
• Dip in the chocolate and swirl around carefully until coated.
• Hold above the coffee mug for a few seconds to allow the excess to drip off.
• Place on a sheet of parchment paper to dry.
• Push forward slightly to avoid a pool of dried chocolate forming in the front of your berry.
• Allow to dry for about 15 minutes.
• In a separate coffee mug (or really, any microwave safe bowl will work for this), add the white chocolate. Microwave on high for 20 seconds and stir, repeat until melted. You have to be even more careful with white chocolate, it tends to seize quicker. It isn’t actually chocolate, its cocoa butter solids so it behaves differently. If it does seize, you can try and add a few drops of canola oil, but you might just need to toss it out and start over.
• Pour the white chocolate into your piping bag. Pipe on a stripe at the top and one at the bottom of your strawberries.
• Then pipe a line down the middle of the berry.
• Then pipe 5 or 6 lines across the middle line.

Tips:

• Let the white chocolate cool a bit, but not harden, before piping. If it’s too hot, it’ll be really runny.
• When piping the lines, double back a bit to avoid the “strings” of white chocolate from dripping down the sides.
• Serve chilled
• Don’t make more that 24 hours in advance, strawberries tend to shrink a bit as they age.

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