1 Container Strawberries
1 Bar of chocolate (you fav. flavor)
1 Container Philly Whipped Cream Cheese
3/4 Cup Powdered Sugar
1/4 Cocoa Powder
1/4 Cup Milk (cream if you want a better thicker middle)
2 Tbl Spn Vanilla Extract

Combine everything in a bowl with a mixer (or by hand) until smooth. Taste. If it's too thick - add a little milk. Too bitter add a little more sugar. Should have consistancy of thinish icing.

Clean your strawberries. Cut the top white portions off and make sure you gut the center. I prefer slicing in half...others put the filling inside. Either way is fine.

If you don't have a pipette (which I don't) put the corner of a freezer quart bag in a cup and press down with the ziploc portion over the top edge. Dump mixture in and remove bad, twist top and cut the bottom corner off to make a tip.

For "gutted" strawberries

Pipe the mixture inside and set aside on a cookie sheet.

For sliced/halved strawberries

Pipe the mixture on top, not too much - just enough to cover. Set aside on a cookie sheet.

Drag your knife backwards across dark chocolate (or white, whatever you like) and it will shred. Use these fine shreds to top the mixture in or on the strawberries.