“This is a Rachael Ray recipe and I thought it looked very interesting.”
READY IN:
32mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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