The Recipe: Chocolate-Dipped Stuffed Strawberries
(adapted from Nikki’s recipe posted at Parsnip & Pear)

as many large strawberries as you can find (or a pint)
1 cup chocolate chips or chunks
1/2 package (4 oz) cream cheese
1/2 package (4 oz) neufchatel
1/4 cup powdered sugar
1 tsp vanilla
1 tbsp clementine zest
2 tsp fresh squeezed clementine juice
splash of light rum

Do This

Wash the strawberries, and slice off the tops. Using a paring knive, hollow out each berry until they’re readily stuff-able. Side note: if anyone has a more efficient way to hollow strawberries, I would love to know what that is. I broke a few berries with the knife, and we’re not even going to talk about how poorly the melon baller worked.
Using your mixer, whip together the cheeses, sugar, vanilla, zest, juice, and rum until it’s all smooth and fluffy and looks like clouds with zest floating in them.

Try not to consume the creamy filling just yet. Put at least half of it into a piping bag fitted with a small tip (I used a #7 round), and pipe into the hollowed strawberries. Not your mouth. Yet.
Place the filled strawberries on a tray or foil-covered cutting board (it works really well!) and slide into the freezer until hardened.

Melt chocolate chunks in a metal bowl set over a pot of water on the stove. Using a toothpick (or your hands) to hold each strawberry, dip the bottoms of the strawberry in the chocolate as far as possible and place onto the tray to set.
When each strawberry is dipped, place tray in fridge until chocolate is set. Remove toothpicks, and serve.

Alternately (and especially if you still have lots of creamy filling left and you don’t want to waste it), pipe some filling in/on other fruits.