Take your chocolate-covered strawberry game to the next level with these strawberry-filled, dark chocolate treats.
Watch the video here.
INGREDIENTS
100g (1/2c) of chopped fresh strawberries
6g (1/2c) of chopped freeze-dried strawberries
75g (1/2c) dark chocolate for the ganache
22g (1/2Tbsp) heavy cream
11g (1/2Tbsp) corn syrup
7g (1/2Tbsp) butter
226g (1/4c) dark chocolate or melting wafers for the coating
SUPPLIES
A bowl
A spoon
A spatula
A candy mold
A wire rack
A bench scraper or offset spatula
A cutting board lined with SilPat, parchment, or waxed paper
A sieve
A food processor or blender
A small saucepan
A whisk
DIRECTIONS
Temper or melt 226g of chocolate or melting wafers
Spoon it into the mold cavities, filling each cavity completely.
Flip the mold and drain the chocolate, leaving just enough to cover the sides of the mold.
Tidy up the mold with a scraper or spatula and set it aside.
Blend the strawberries in a food processor or blender, then strain the puree to remove the seeds and pulp.
You’ll need 1/4 cup of strained puree for this recipe. If you measured your berries by weight, you should be fine. If you measured by volume, check to make sure you have the right amount.
Place the remaining chocolate in a large bowl and set aside.
In a small saucepan, combine the strawberry puree, heavy cream, and corn syrup.
Bring it to a boil over medium-high heat, stirring frequently.
Pour the hot cream over the chocolate.
Let it sit for about a minute, then gently whisk the mixture to combine.
Add the butter and whisk until it’s incorporated.
Add the freeze-dried berries and whisk until combined.
Let the ganache come to room temperature.
Add the ganache to the chocolate shells. Be sure to keep the filling below the top of the mold.
Remelt the chocolate you drained from the mold and cover the ganache, going all the way to the top of each mold cavity.
Tidy up the mold, then leave it on the counter until the chocolate has set.
