Strawberry Covered Chocolate. |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
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This is something my wife came up with one day and then I ran with it. She stuffed the strawberries with brownies, but I went with the truffle filling and sold this on Valentines day. The truffle filling is Alton Brown's recipe with one small change. I used red wine where he called for brandy. Cooking time includes the time for the strawberries to soak and chill. Ingredients:
1 lb strawberry |
1 1/2 cups red wine |
1/2 cup sugar |
2 lemons, zest of |
1/4 cup balsamic vinegar |
1/2 teaspoon black pepper |
10 ounces dark chocolate shavings |
3 tablespoons unsalted butter |
1/2 cup cream |
1 tablespoon light corn syrup |
1/4 red wine |
Directions:
1. stem and hull the strawberries.
2. mix the 1 and half cup of wine, balsamic, pepper, sugar and lemon zest together and pour over strawberries. Make sure they are all covered and that the hollow is filled with wine.
3. Let the strawberries soak for at least 2 hours
4. Place the chocolate and butter in a glass mixing bowl and microwave for 30 seconds. give it a stir and heat again for another 30 seconds. Then set aside.
5. while you doing that, heat the cream and corn syrup in a small sauce pan until it simmers over a medium heat. Pay close attention, because it wont take long and could result in r a big freaking mess.
6. Pour the cream mixture over the chocolate and butter and let it sit for 2 minutes.
7. gently fold with a rubber spatula until it's smooth and creamy.
8. add the 1/4 cup of wine and stir until it's mixed completely.
9. This step should be timed at the end of the strawberries soak time.
10. After the strawberries have marinated, scoop them out and let them drain real well. Save the wine mix.
11. On a plate, make a foil bed so you can stand up the strawberries with the hollow end up.
12. Gently pour the truffle mix into the hollow of the strawberry.
13. Let them sit at room temp for about 10 minutes, then chill in the fridge or freezer.
14. Pour the wine mixture into a sauce pan and reduce until it forms a thick sticky glaze.
15. Drizzle the glaze over the chilled and filled berries.
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