Stuffed Roasted Strawberries
12 extra-large fresh strawberries (the bigger the better!)
1 to 2 ounces bittersweet chocolate, chopped
1 teaspoon granulated sugar
Spray whipping cream (the kind in the can in the dairy section)
Cocoa powder, for garnishing
Preheat the oven to 400 degrees F.
Slice the tops of the berries off just below the stem. Cut the tips off (about 1/4-inch), so that the berries will sit upright. Next, use a small spoon or a melon ball scoop to hollow out the strawberries, working from their tops, in order to create a cavity in each one.
Stuff some chocolate into the cavity of each strawberry and place them upright in a baking dish. Lightly sprinkle the berries with sugar. Roast the berries in the preheated oven until soft and the chocolate is melted, about 10 to 12 minutes; remove from oven.
To serve, place 3 strawberries on a dessert plate in a triangle. If the berries have given off liquid in the baking dish, spoon it over them. Spray a small mound of cream in the center of the berries, and top each berry with a rosette of cream. Sift a little cocoa powder over the plate, and serve!
Makes 4 servings.
1 to 2 ounces bittersweet chocolate, chopped
1 teaspoon granulated sugar
Spray whipping cream (the kind in the can in the dairy section)
Cocoa powder, for garnishing
Preheat the oven to 400 degrees F.
Slice the tops of the berries off just below the stem. Cut the tips off (about 1/4-inch), so that the berries will sit upright. Next, use a small spoon or a melon ball scoop to hollow out the strawberries, working from their tops, in order to create a cavity in each one.
Stuff some chocolate into the cavity of each strawberry and place them upright in a baking dish. Lightly sprinkle the berries with sugar. Roast the berries in the preheated oven until soft and the chocolate is melted, about 10 to 12 minutes; remove from oven.
To serve, place 3 strawberries on a dessert plate in a triangle. If the berries have given off liquid in the baking dish, spoon it over them. Spray a small mound of cream in the center of the berries, and top each berry with a rosette of cream. Sift a little cocoa powder over the plate, and serve!
Makes 4 servings.
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