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Romance, Shmomance – It’s Got Chocolate!

February 12, 2010

I never thought I’d pimp out two Rachael Ray recipes in two weeks, but this one seems very appropriate today.  Regardless of whether or not you’re trying to romance someone this Valentine’s Day weekend, this dessert is sure to make anyone’s knees buckle with delight.  It’s super simple and super delicious.  You could easily substitute the whipped cream for vanilla ice cream, which may actually be even better!  Make sure you think of the Mouse House Kitchen when you’re tantalizing someone’s taste buds with this sumptuous treat.  Enjoy!

Roasted Stuffed Strawberries

12 extra-large strawberries (the bigger the better!)

1 to 2 ounces bittersweet chocolate, chopped

Spray whipping cream (the real kind in the can in the dairy section)

Cocoa powder, for garnishing

Preheat the oven to 400 degrees F.  Slice the tops of the berries off just below the stem. Cut the tips off (about 1/4-inch), so that the berries will sit upright. Next, use a small spoon or a melon ball scoop to hollow out the strawberries, working from their tops, in order to create a cavity in each one. Stuff some chocolate into the cavity of each strawberry and place them upright in a baking dish. Lightly sprinkle the berries with sugar, if using. Roast the berries until soft and the chocolate is melted, about 10 to 12 minutes.  To serve, place 3 strawberries on a dessert plate in a triangle. If the berries have given off liquid in the baking dish, spoon it over them. Spray a small mound of cream (or a scoop of ice cream) in the center of the berries.  Sift a little cocoa powder over the plate, and serve.

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