If you’ve followed my blog for any amount of time you know how much I love Florida Strawberries. They are currently in season so when I accepted a blogger challenge to find a recipe on a certain blog, The Baking Fairy to be exact, I was excited to find a strawberry recipe. I used her Oreo truffle stuffed strawberries as inspiration and I created chocolate dipped ganache stuffed strawberries.
Valentina, from The Baking Fairy, and I met about a year ago and have participated in a number of blog events together. She’s been blogging a lot longer than I have and has been super helpful to me. Valentina also never ceases to amaze me. She’s engaged and getting married very soon but recently finished medical school and is now a board certified Physician’s Assistant, all while continuing to update her blog with amazing recipes like her vegan chocolate peanut butter puff pastry braid. Now, I don’t follow a vegan lifestyle but she had me with three of my favorite things, chocolate, peanut butter and puff pastry.
We have a few things in common too. We are both Italian and both of us love making family recipes. Her bomboloni, or Italian doughnuts, make me want to return Italy even more. If I had not made her Oreo truffle stuffed strawberries, I would have made her dark chocolate red wine truffles. I hope you’ll check out Valentina’s blog and stop by her social media pages, which I’ve included below.
When making ganache, you pour the warm cream over the chocolate chips. I used Ghirardelli bittersweet. Whatever you choose to use, make sure it’s a good quality chocolate chip, not a store brand. They don’t melt, or taste, as well. Be sure to use a silicone spatula rather than a wooden spoon. Wooden spoons can harbor moisture and seize the chocolate. Take it from me, you don’t want that happening.
If you’re looking for more strawberry ideas this strawberry chocolate French toast is a winner as are my strawberry crumble and strawberry salad with chicken and strawberry balsamic vinaigrette.
- 18 fresh strawberries
- 1 cup bittersweet chocolate, divided
- ½ cup heavy whipping cream
- ½ teaspoon Crisco shortening
Wash and dry strawberries.
- Put ½ cup of chocolate chips in a medium heatproof bowl.
- In a medium saucepan over medium heat, heat the heavy whipping cream until it bubbles around the edges. Pout the hot cream over the chocolate and let sit for 2 minutes.
- Using a clean, dry silicone spatula, stir to combine until all of the mixture is smooth and glossy. Let the ganache cool about 15 minutes.
- Cut the tops off the dry strawberries and gently cut out the center of the berry using a sharp knife or small melon baller, being very careful not to pierce the side or bottom of the berry. Set aside until ready to fill with cooled ganache.
- Once the ganache is cooled, transfer to a quart sized zip top bag. Cut off a small portion of one corner. Fill each berry with ganache so just a bit is peeking from top. Place on wax paper lined baking sheet and chill for at least 15 minutes.
Prepare dipping chocolate:
- In a medium saucepan over medium heat add remaining ½ cup chocolate chips and shortening. Once chips begin to melt, stir until smooth.
- Remove from heat and transfer chocolate to a small ramekin or other bowl for dipping. Dip cool strawberries and return to wax paper lined baking sheet. Quickly sprinkle with jimmies or sprinkles. Return to refrigerator to set. Once set they are ready to serve.