Chocolate-Covered Strawberry Hearts

1. 1

   In a large, microwave-safe bowl, microwave two-thirds of the bittersweet chocolate for 30 seconds, then stir.

2. 2

   Repeat until the mixture is smooth.

3. 3

   Stir in the remaining chocolate until melted.

4. 4

   Transfer 2 tablespoons to a heavy-duty resealable plastic bag and snip a small hole in one corner.

5. 5

   Pipe 12 small (2-inch) heart outlines onto a wax paper-lined cookie sheet.

6. 6

   Refrigerate until set, about 5 minutes.

7. 7

   Fold the strawberries into the remaining bittersweet chocolate.

8. 8

   Divide among the heart outlines and carefully spread to fill in the hearts.

9. 9

   Repeat the melting technique above with the white chocolate.

10. 10

    Pipe decorations onto the hearts.

11. 11

    Let stand until set.

12. 12

    Tip: The hearts can be refrigerated in an airtight container for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.