Black-and-White Chocolate-Dipped Strawberries

Prep 45 m



  1. 1 of 4 Rinse strawberries; pat dry. Line 2 baking sheets with waxed paper. Fit 2 pastry bags with small writing tips.
  2. 2 of 4 Melt milk-chocolate chips with shortening, and the white wafers separately, according to package directions.
  3. 3 of 4 Dip half of strawberries in milk chocolate, holding strawberries at stem end and dipping to cover two-thirds of berry. Allow excess chocolate to drip off; place berries on waxed-paper-lined baking sheets to cool. Repeat with remaining strawberries and white coating.
  4. 4 of 4 Scrape remaining coatings into pastry bags. (If chocolate is hardening, reheat briefly over simmering water.) Pipe milk-chocolate squiggles on white-dipped strawberries. Repeat with white coating on milk-chocolate-dipped strawberries. Let chocolate harden.
Nutrition Information for Black-and-White Chocolate-Dipped Strawberries
Servings Per Recipe:
Per Serving: 6 mg sodium, 3 g Fat, total, 2 mg chol., 1 g pro., 6 g carb., 45 kcal cal.
© Copyright Meredith Corporation. All Rights Reserved.
Printed from 07/18/2019