Ingredients
¾cupchocolate chips,semi-sweet
8ozcream cheese,softened
¼cupsugar
2tbspbutter,softened
1tspvanilla
1½tbspcocoa powder,unsweetened
1cupwhipped topping,such as cool whip
3tbspchocolate melts,or chocolate chips
3tbspchocolate cookie crumbs
Preparation
Wash the strawberries and dry well.
Cut the tops off the strawberries and hollow them out using a small spoon or a strawberry huller.
Place the 3 tablespoons chocolate chips in a small dish and melt on 50% power for about 20 seconds. Continue in 15-second increments until the chocolate is melted
Slice a thin piece of the bottom of each strawberry so it can stand up and pat it dry with a paper towel. Dip the bottom of each strawberry into the chocolate and then into the cookie crumbs. Place on a parchment-lined pan.
Dip the bottom of the strawberries in chocolate before filling it with chocolate cheesecake.
Place the ¾ cup of chocolate chips in a small dish and melt on 50% power for about 35 seconds. Continue in 20-second increments until the chocolate is melted, then cool.
With the mixer on medium, combine cream cheese, butter, vanilla, cocoa powder, and sugar until fluffy.
Add in cooled chocolate and mix on low until incorporated. Add in the whipped topping and stir or mix just until combined.
Place the chocolate cheesecake filling in a Ziploc bag or a decorating dispenser. Pipe into the strawberries (there will be lots of filling, don’t be afraid to overfill.)
Top with an additional piece of strawberry (cut circles with a straw) and serve immediately or refrigerate for up to 4 hours.
