Love the combination of chocolate and fresh strawberries? Instead of making traditional Chocolate-Covered Strawberries, try this twist on the classic recipe and make Inside-Out Chocolate-Covered Strawberries!
In this fun and elegant dessert, fresh strawberries are filled with a rich chocolate truffle mixture. The berries are beautiful, delicious, and have the perfect ratio of chocolate to strawberries.
- 4 ounces chocolate (semi-sweet, chopped, about 2/3 cup)
- 1/2 cup cream (heavy)
- 12 large strawberries
- Set aside an ounce of chopped chocolate (about 2-3 tablespoons.) You should be left with 3 ounces, or about 1/2 cup, of chopped chocolate.
- Place the 1/2 cup of chopped chocolate in a medium bowl.
- Pour the cream into a small saucepan and place it over medium-high heat.
- Heat the cream until it almost reaches a boil and bubbles are breaking on the sides of the pan.
- Pour the hot cream over the chopped chocolate.
- Wait one minute to let the cream soften the chocolate, then whisk them together until the mixture is shiny and smooth.
- Let it come to room temperature, whisking occasionally.
- As it cools it will thicken a bit. If you want to speed up the process, press a layer of cling wrap on top of the chocolate and place it in the refrigerator.
- Chill it just until it thickens to the texture of peanut butter—you do not want it to be hard!
- While you wait for the chocolate mixture to cool, prepare the strawberries.
- Wash them and gently pat them dry with paper towels.
- Use a small, sharp paring knife to cut a circle around the top of the strawberry to remove the stem.
- If the strawberry doesn't have a wide opening inside, use the knife to enlarge the hole a bit. Next, cut off the bottom tip of the strawberry so that it can balance standing up.
- Melt the remaining 1 ounce of chocolate in the microwave. Dip the tip of each strawberry in the melted chocolate, then place it on a baking sheet lined with parchment or waxed paper. Hold the strawberry for a moment or two, until the chocolate starts to set and can support the strawberry. This works fastest if the strawberries are cooler than room temperature.
- Once all of the strawberries are upright, and the chocolate filling has thickened, place it into a piping bag fitted with a 1/2-inch round tip. Alternately, you can place it in a large zip-top bag and cut a small hole in the corner.
- Squeeze the chocolate mixture out of the bag into the center of a strawberry, then continue squeezing until you form a peak of chocolate on top of the berry.
- Store Inside-Out Chocolate Covered Strawberries in an airtight container in the refrigerator. These are best enjoyed within a few hours of making them.
|Nutritional Guidelines (per serving)|