Stuffed Roasted Strawberries |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
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This is a Rachael Ray recipe and I thought it looked very interesting. Ingredients:
12 large strawberries (the bigger the better!) |
1 -2 ounce bittersweet chocolate, chopped |
1 teaspoon sugar |
spray whipped cream (the real kind in the can in the dairy section) |
cocoa powder, for garnish |
Directions:
1. Preheat the oven to 400ºF.
2. Slice the tops of the berries off just belwo the stem.
3. Cut off the tips(about 1/4 ), so that the berries will sit upright.
4. Next, use a small spoon or a melon-ball scoop to hollow out the strawberries, working from their tops, to create a cavity in each one.
5. Stuff some chocolate into each cavity of each strawberry and place them upright in a baking dish.
6. Lightly sprinkle the berries with sugar.
7. Roast the strawberries until soft and the chocolate is melted, 10-12 minutes.
8. To serve, place 3 strawberries on a dessert plate in a triangle.
9. If the berries have given off liquid in the baking dish, spoon it over them.
10. Spray a small mound of cream in the center of the berries, and top off each berry with a rosette of cream.
11. Sift a little cocoa powder over the plate, and serve.
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