What a fun and festive dessert for your next cinco de mayo party! These strawberries were juicy and sweet and the two-toned white chocolate made it so festive.
HERE’S HOW I MADE THEM
In a double boiler, melt 2/3 bag of Ghirardelli white chocolate chips, just until melted. Add the remaining chips to temper the chocolate.
TIP: Don’t let the simmering water touch the bottom of the glass bowl or the chocolate will burn. You can also melt the chocolate in the microwave, checking every 10-15 second intervals.
Quickly dip the strawberries in the white chocolate, let the excess drip off and gently scrape some of the chocolate from the bottom against the edge of the bowl before you set them on a parchment paper to dry. Tempered chocolate dries quickly.
Add green food coloring to the remaining chocolate and re-dip the strawberries. Immediately add green sprinkles for a little sparkle. When completely dry transfer to a serving tray. Enjoy!
