Chocolate Covered Strawberries with Cream Cheese

For me, these strawberries are the quintessential summer dessert. I often dream about eating them in the fall and winter, and while they make an occasional appearance during those months, it's just not the same. They are truly the best during the summer when strawberries are in season and at their largest, sweetest, and freshest. I had originally planned to make the first batch of summer after I went berry picking in a few weeks, but obviously, I couldn't wait that long.

CHOCOLATE COVERED STRAWBERRIES WITH CREAM CHEESE

1-2 pounds of strawberries (depending on the size of the berry), washed and dried completely

8 ounces of cream cheese, at room temperature

1 tsp vanilla extract (more or less to taste)

1 cup of semi-sweet chocolate (I use the Enjoy Life chocolate chips for a dairy/soy free option.)

Optional: If you want to make the cream cheese filling a bit sweeter, a bit of honey or maple syrup (or other sweetener,) can be mixed in. I personally use the sweetness of the berry/chocolate take care of that. 

Prep by lining a baking sheet with parchment or wax paper and set aside. Beginning with the strawberries, score the tip, about 3/4 of the way down, so that the strawberries "open." Place them on a plate, stem side down.

Mix the cream cheese and vanilla (and sweetener, if using) until smooth, then spoon the mixture into a piping bag (or a Ziploc bag with the corner cut off). Place the tip of the piping bag as far into the opening of the strawberry as possible and fill, but making sure not to overfill. Place each finished berry back on to the plate.

In a microwave or double boiler, melt the chocolate until smooth and glossy, making sure not to burn it. Dip each strawberry into the chocolate, about 3/4 of the way down (or to where it was cut before), and let the excess drip off before placing it on the baking sheet. Once all the strawberries are finished, place the baking sheet in the fridge to set, about 15 minutes. Remove from the fridge and serve.