This is an inside-out version of chocolate dipped strawberries. Roasting the fruit brings out even more flavor and juiciness. You'll never settle for plain old dipped berries again! You can use any type of chocolate (milk, white, or semi-sweet), but remember bittersweet chocolate has less sugar and is lower in carbs.
Ingredients
- 12 extra-large strawberries (the bigger the better!)
- 1 to 2 ounces bittersweet chocolate, chopped
- 1 teaspoon sugar, optional
- Spray whipping cream (the real kind in the can in the dairy section)
- Cocoa powder, for garnishing
Directions
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, if using. Roast the berries until soft and the chocolate is melted, about 10 to 12 minutes.
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!
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By proud_wife
Copperas Cove, ...
on February 17, 2011
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oh i love strawberries and chocolate, so this was a great dessert.
By bdupre89_12446913
Gonzales, 57
on April 08, 2010
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i was really exited about tryin this.. But my chocolate didnt melt. Other wise a beautifull Dessert.. Ill keep tryin :
By thesupernovagir...
Conestoga, PA
on June 30, 2009
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I used very large berries which worked perfect. I used mini chocolate chips which meant I could put in lots of chocolate but they didn't melt like I wanted them to. The chocolate was semi sweet so the sugar was a must. I didn't have granulated I only had powdered. The granulated might have caramelized them and changed the flavor. They were better when I ate them in a bowl because they are so big and they are soft (but not mushy when they come out and can be messy. The bowl made them easier to put whipped topping on them too. If i did it again I'd make sure i'd have chocolate that would melt completely in a little pool. They were good but not insanely amazing.
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