oz.
dark chocolate morsels (or coarsely chopped) (about 1/2 cup)
3
oz.
bittersweet chocolate chunks (or coarsely chopped) (about 1/2 cup)
1
tbsp.
plus 1/2 tsp. shortening
1
tbsp.
white chocolate chips
Directions
Wash strawberries; pat dry. Set aside to dry completely. Line baking sheet with wax paper, set aside.
Combine dark and bittersweet chocolate and 1 tablespoon of the shortening in small microwave-safe bowl; microwave on HIGH 1 minutes or until chocolate can be stirred smooth.
Working quickly, hold strawberries, one at a time, by the stem. Dip into chocolate mixture, allowing excess chocolate to drip back into bowl. Place strawberries on baking sheet. Cool until set.
Place white chips and remaining 1/2 teaspoon shortening in small, resealable plastic bag; seal bag. Place in bowl of very hot tap water 30 seconds to 1 minute or until bag can be flexed to melt chocolate. Dry bag completely. Cut corner from bag (1/4-inch opening). Use bag to squeeze thin stream of white chocolate onto each berry.
Let stand until chocolate is set. Store loosely covered in cool dry place.
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