1 pound large, fresh strawberries, washed and dried well
8 ounces semi-sweet chocolate, chopped
1 cup (8 ounces) Wisconsin mascarpone cheese
Optional coatings: chopped pistachios, toasted almonds or melted white chocolate
Using paring knife, cut stems from strawberries and core centers, being careful not to cut entirely through strawberry’s flesh. Spoon Mascarpone into piping bag or re-sealable bag and cut tip off one corner of bag. Pipe Mascarpone into cored strawberries. Transfer to baking sheet lined with wax paper, set aside.
Place chocolate in heat-proof bowl. Set bowl over pot of simmering water. Heat chocolate, stirring occasionally until melted and smooth. Dip stuffed strawberries in melted chocolate and allow excess to run off. Transfer dipped strawberries to prepared baking sheet (if adding nuts, sprinkle nuts over chocolate coating before allowing chocolate to set). Transfer to refrigerator and chill until chocolate has set, about 15 minutes. Drizzle with melted white chocolate, if desired. For best results, serve immediately.