- 16 ounces milk chocolate chips
- 2 tablespoons shortening
- 1 pound fresh strawberries with leaves
- 1 1/2 cups white chocolate (optional)
Insert toothpicks into the tops of the strawberries. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Line a cookie sheet with parchment paper. Hold by the toothpick and dip strawberries into the chocolate mixture. Set strawberry onto parchment paper and remove toothpick. Refrigerate until chocolate sets.
In a double boiler melt the white chocolate and let cool slightly. When cool enough to handle place melted chocolate into either a disposable piping back or zip lock bag. With scissors, clip a little piece of the corner of the bag. (Be careful how much you clip away. You can always clip off more of the bag if you want a thicker stream of chocolate.)