Add 2 cups of water to a small pot and bring to a boil on the stovetop.

Once water is at a rolling boil, reduce heat to medium and place a small metal or heatproof bowl on top of the pot. Ensure the bowl is large enough where it does not fall into the pot. This is called a double boiler.

Add 1 cup of chocolate chips to the heat proof bowl + 2 tablespoon of chocolate hazelnut spread.

Using a silicone spatula, gently fold chocolate chips and chocolate hazelnut spread together. Continue folding in the chocolate until it is fully melted, around 2-3 minutes, being mindful not to allow the chocolate to burn or seize.

As soon as the chocolate chips are melted and fully combined with the chocolate hazelnut spread, remove from the heat immediately.

Dip strawberries in chocolate and place on a silicone or parchment lined baking sheet. Repeat process until all strawberries are covered.

Refrigerate for 30 minutes to set before drizzling with white chocolate, if using.

To prepare white chocolate for drizzling, repeat the process of creating a double boiler and add ¼ cup white chocolate to a clean heat proof bowl + melt. Using a spoon, drizzle melted white chocolate over chocolate covered strawberries and place back in the fridge to set for another 30 minutes.