Chocolate Filled Strawberries

These bite-sized desserts are basically an inverted chocolate covered strawberry. The taste is almost exactly the same, but I actually prefer these filled strawberries because they are not only easier to make, but they are easier to eat too. A muffin tin is a great way to store these strawberries, as they can each stand up in the cups.

Adapted from this recipe

Ingredients:

• 24 medium strawberries
• 8 oz cream cheese
• 1/2 cup chocolate syrup
• 1/2 milk chocolate bar

Instructions:

• Using a paring knife, remove the stems and inner parts of the strawberries to form a small bowl.
  
• Cut a sliver off of the bottom of each strawberry so that it will stand on end.
  
• Finely chop the chocolate bar.
  
• With a mixer, beat the cream cheese and chocolate syrup in a large bowl until creamy.
  
• Fold in the chopped chocolate.
  
• Place the cream cheese mixture in a large Ziploc bag and cut a 1/4 inch opening in one corner. Pipe chocolate mixture into the strawberry cups, filling completely.
  
  
• Refrigerate for at least an hour before serving.