Start by washing and cutting your strawberries in half. You can either cut them right down the middle so each strawberry will make two shots, or, you can slice off the side just after all the greenery on top so you get more greenery per shot.
Use a small spoon to scoop out the middle section of your strawberry half. I used my grapefruit spoon and it was perfect for the job, so I suggest getting one of those if you don’t have one.
Pour your jello powder into a bowl while you boil one cup of water on the stove.
Add the boiling water to your powder and stir for a few minutes until the powder is dissolved. Add a cup of rosé, stir, and pour your mixture into something with a spout so you can fill your strawberry halves. Place your strawberries in the fridge and allow them to set for several hours.
You’ll mostly likely have some jello leak through out the bottom of your strawberry as it sets. So if you want your strawberries to be totally full to the top, you may even want to make half your jello, pour that in and set it, and then pour the second half on top. Once the bottom half has set, that should seal up the bottom so that no more will leak out and you’ll know you’re getting a totally full strawberry. Once your strawberries are set, you can melt the chocolate discs (follow the package directions) to dip your strawberries in!
Dip each strawberry halfway into the chocolate (wait until the chocolate isn’t burning hot so you don’t melt the jello) and place on wax paper and then in the fridge to cool and set the chocolate. Keep in fridge until ready to serve!