White choc chips
Clean and dry strawberries.
Melt chocolate over a double boiler.
Dip strawberries in chocolate and place on cookie sheet on parchment paper.
Allow to cool to room temp or chill in fridge for
Drizzle molten white chocolate on dark chocolate.
Note white chocolate chisp are not actually chocolate and they have a much lower melting point that normal chocolate 110 F vs 115 F. That 5 degrees makes a big difference with a double boiler. If it starts to crystallize or burn your kind of out of luck. To help, add butter as an emuslifier to chips before starting to melt so the uptake is continual and smooth.
By mixer or by hand mix desired amount of heavy manufacturing cream
(whipping cream) with sugar to taste and a splash of vanilla extract until firm.