Mascarpone-Stuffed Chocolate Strawberries

Instructions

1. Remove stems and core centers of strawberries with a pairing knife. Pat strawberries dry with a paper towel.
2. Stir mascarpone. Spoon into a piping or sealable plastic bag; cut tip off of bag. Pipe mascarpone into strawberries. Transfer strawberries to a waxed paper-lined baking sheet.
3. Melt semisweet chocolate and shortening in a microwave-safe bowl on high in 20-second intervals, stirring until smooth. Insert toothpicks into sides or centers of strawberries. Dip strawberries into chocolate holding toothpicks; let any excess chocolate drip off. Return to prepared pan. Remove toothpicks.
4. Refrigerate for 10-15 minutes or until chocolate is set. Meanwhile, melt white baking chocolate in a microwave-safe bowl on 50% power in 30-second intervals, stirring until smooth. Decorate as desired. Let stand until set.