3/4 cup heavy whipping cream
8 ounces Philadelphia cream cheese, room temperature
2 Tablespoons Hershey’s unsweetened cocoa powder
1 Tablespoon Hershey’s Special Dark cocoa powder
1/2 cup confectioners’ sugar
1 Tablespoon half ‘n half
1 Tablespoon Grand Marnier
¼ teaspoon fresh tangerine zest
Fresh Strawberries
Whip heavy cream to stiff peaks; set aside.
Husk fresh strawberries, and carefully scoop out a part of the interior to give yourself piping space. Slice off a tiny bit of the bottom of the strawberry to allow it to stand level. Invert strawberries on top of a paper towel-lined plate to allow for drainage of excess moisture.
While strawberries are draining, in a medium mixing bowl, beat together cream cheese, cocoa powders, powdered sugar, half ‘n half, Grand Marnier, and zest until light and fluffy, 5-7 minutes. Add the whipped cream to the cream cheese mixture and fold together until fully combined.
Chill for 30 minutes. Fill a pastry bag fitted with a star tip and fill each hollowed strawberry to whatever heights you desire. Dust with powdered sugar if you like.
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