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- Place the chocolates in separate bowls and melt in the microwave on a medium heat, stirring every 20 seconds until completely melted and smooth.
- Line a baking tray with parchment paper. Use a skewer, toothpick or fork to dip half of the strawberries in the milk chocolate, and half into the white.
- Drizzle a bit of white chocolate over the milk chocolate strawberries, and vice versa. Or, if desired, coat the strawberries in chopped pistachios, desiccated coconut or Hundreds and Thousands immediately after dipping in the chocolate.
- Place the tray in the fridge for two hours until the coatings have set.
Note: gluten-free sprinkles can be used as an alternative to Hundreds and Thousands, if you wish.
278kcals, 17.6g fat (9.8g saturated), 27.8g carbs, 22.9g sugars, 4.5g protein, 3g fibre, 0.075g sodium