Yield: 12 large strawberries
- 4 ounces (about 2/3 cup) chopped semi-sweet chocolate
- 1/2 cup heavy cream
- 12 extra-large strawberries
1. Set aside an ounce of chopped chocolate (about 2-3 tablespoons.) You should be left with 3 ounces, or about 1/2 cup, of chopped chocolate.
2. Place the 1/2 cup of chopped chocolate in a medium bowl. Pour the cream into a small saucepan and place it over medium-high heat. Heat the cream until it almost reaches a boil and bubbles are breaking on the sides of the pan.
3. Pour the hot cream over the chopped chocolate. Wait one minute to let the cream soften the chocolate, then whisk them together until the mixture is shiny and smooth. Let it come to room temperature, whisking occasionally. As it cools it will thicken a bit. If you want to speed up the process, press a layer of cling wrap on top of the chocolate and place it in the refrigerator. Chill it just until it thickens to the texture of peanut butter—you do not want it to be hard!
4. While you wait for the chocolate mixture to cool, prepare the strawberries. Wash them and gently pat them dry with paper towels. Use a small, sharp paring knife to cut a circle around the top of the strawberry to remove the stem. If the strawberry doesn't have a wide opening inside, use the knife to enlarge the hole a bit. Next, cut off the bottom tip of the strawberry so that it can balance standing up.
5. Melt the remaining 1 ounce of chocolate in the microwave. Dip the tip of each strawberry in the melted chocolate, then place it on a baking sheet lined with parchment or waxed paper. Hold the strawberry for a moment or two, until the chocolate starts to set and can support the strawberry. This works fastest if the strawberries are cooler than room temperature.
6. Once all of the strawberries are upright, and the chocolate filling has thickened, place it into a piping bag fitted with a 1/2-inch round tip. Alternately, you can place it in a large zip-top bag and cut a small hole in the corner.
7. Squeeze the chocolate mixture out of the bag into the center of a strawberry, then continue squeezing until you form a peak of chocolate on top of the berry.
8. Store Inside-Out Chocolate Covered Strawberries in an airtight container in the refrigerator. These are best enjoyed within a few hours of making them.