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1
Break up dark chocolate bars into small pieces and place in the microwave on high from 45 seconds to 1:15 minutes. Pull out of the microwave when the broken up chocolate pieces are mostly melted. The chocolate pieces should melt when you stir. If not, put the cup of chocolate back in the microwave and heat up for short increments (15-20 seconds at a time). Be careful not to overheat it because it can burn very easily. While the chocolate bars are heating in the microwave, wash, clean, and dry all strawberries.
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2
Heat up the white chocolate in the microwave for about 1 minute (or longer if necessary) in a separate small bowl.
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3
Tear a long piece of wax paper or parchment paper and place it on a large plate or platter. Once the chocolate is fully melted, stir chocolate till smooth. Quickly, dip each strawberry by twirling it around till it's mostly covered. Place dipped strawberries on the plate until all strawberries are done. Then, use a fork to drizzle the white chocolate over the covered chocolate strawberries. Place the plate of chocolate covered strawberries in the refrigerator for at least an hour until a hard shell forms on the strawberry.
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4
Ready to eat. Below for the Whipped Cream directions.
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5
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6
Pour a container heavy whipping cream in a medium bowl then add sugar, Vanilla Bean Powder, and Vanilla Extract.
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7
Use a hand held beater and turn on to low setting. Beat for 2-3 minutes until soft ridges form (don't let it get choppy)
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8
Can enjoy right away, or lasts up to 5 days in the refrigerator.
