Description
A recipe for Tuxedo Strawberries

Ingredients

• 24 to 36 strawberries (about two 1-pint baskets), stems intact
  
• 1-1/2 cups semi-sweet chocolate chips
  
• 2 tablespoons Crisco® All-Vegetable Shortening or 2 tablespoons Crisco#174; Stick, divided
  
• 1-1/2 cups white chocolate, chopped

Preparation
Line a large baking sheet with waxed paper. Wipe strawberries clean; dry with paper towels.

Place semi-sweet chocolate chips and 1 tablespoon shortening in a microwave-safe glass bowl. Cook at 50 percent power, or defrost, for 45 seconds. Press finger into chocolate to see if it is melted, if not, heat for another 45 seconds.

Repeat process until chocolate is soft and shortening is melted. Stir until mixture is smooth. Repeat process with white chocolate and remaining 1 tablespoon shortening.

Holding a strawberry by its green top, dip 3/4 of berry into melted white chocolate. Let excess chocolate drip off. Repeat with remaining berries. Place on waxed paper-lined sheet.

Dip each cooled white chocolate-dipped berry at an angle into the semi-sweet chocolate, creating one side of the tuxedo "lapel." Repeat the process at an angle on the other side of the berry. Place on waxed paper-lined sheet.

Place a small amount of melted semi-sweet chocolate into a small plastic zipper bag. Cut the tip of the corner, creating a very small opening. Pipe decorative buttons and bow ties onto strawberries.

Refrigerate until chocolate coating is firm, about 1 hour.

(Can be prepared 8 hours ahead, but they are best eaten the same day. Keep refrigerated.)

Nutrition
no information available

Serves
Makes 24 to 26 strawberries

Variations
no information available