*18 strawberries

*½ cup milk chocolate, melted

*White chocolate, for dipping

*Sprinkles, optional


1. Remove the tops from the strawberries (reserve for later) and scoop out their insides.

2. Put the melted chocolate in the piping bag and use to fill the strawberries.

3. Place the strawberry tops back on and chill for 15 minutes.

4. Once chilled, dip the strawberries in white chocolate and add sprinkles immediately.

5. Replace onto the baking tray and chill until set.

Recipe from My Tasty Cookbook (Hacche, £19.99)

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