|Source||Chef Paul Lee|
A delightful dessert with bold flavors from a classic liqueur
2 lbStrawberries (up to 3 pounds, Optional: banana, orange segments, tart apples, cherries, pound cake, mango, papaya, pineapple)
16 ozChocolate (bittersweet, 64 percent)
16 ozCream (heavy)
1 ozButter (unsalted, whole)
1Liqueur (Amaretto, Grand Marnier, or Port)
- Wash fruits.
- Chop chocolate into pieces.
- Heat cream to just below a simmer.
- Pour cream over chocolate and stir with a wooden spoon to melt and blend. It’s best to withhold 10% of both ingredients in order to make adjustments for viscosity and to temper the chocolate. Fold in bits of the butter after all the chocolate is melted.
- Keep in a warm place for service. This can be made days in advance and held in the refrigerator. I always have a container of ganache on hand for either fondue or to make truffles
- Using an injector, fill the cavity of the strawberries with your favorite liqueur.
- Holding the stem of the berry, dip into the chocolate and enjoy. Best to serve this after the kitchen is cleaned because you won’t feel like working after a dose of these.
- Life is good.