Chocolate covered strawberries

1. Chop the dark chocolate into small pieces and put them in a heatproof bowl. Suspend the bowl in a pan with a layer of boiling water over a low heat, making sure the bowl just does not touch the water. Melt the chocolate au bain-marie while stirring. Do the same with the white chocolate.
2. Use a cocktail stick to dip the strawberries into the dark chocolate and sprinkle ¼ of the strawberries with the coconut. Then ¼ with coloured sprinkles and ¼ with nougatine. Let them solidify on a piece of baking paper.
3. Fold a cornet out of baking paper, fill it with white chocolate and drizzle over the rest of the strawberries.

Tip: Watch how to fold a cornet online. You can also use a zip-lock bag: fill it with chocolate, close it and cut off a corner.