In a small bowl melt the chocolate chips in the microwave or over a double boiler. 

Grab the strawberries by the leaves or with a kabob stick and dip into chocolate swirling to coat.  Hold it to drip off excess into the bowl before placing on a piece of parchment paper.  Complete all strawberries and allow to dry for 15 minutes. 

  Melt white chocolate and pour into a small ziplock bag.  Allow to cool slightly so it is a little thicker.  Carefully snip a small corner tip of the bag with scissors.  Pipe a line down the middle of the strawberry.  Pipe small lines across the middle to make a lace looking handle of the football.  Allow to set in fridge until ready to serve.