Well, I feel like a broken record saying this yet again, but our oven broke AGAIN! They are just such useless junk. In under a year and a half, we've had SIX ovens rotate through our kitchen (and four dishwashers but that's a story for another day). Anyway, in between number five which was the one we'd had for maybe 16-17 months (and it never worked properly from day one, I might add), and it blowing up, and number six (the loaner from the appliance store while they put on every imaginable brake so they could delay fixing the oven for the 3rd time), I had to take something for a potluck. Unfortunately, unlike the last stretch of 5-6 months without an oven, it was just that, no oven. We still had a functioning stove top. This time however it fried everything and nothing would work. So long story short, I guess technically now we've had seven ovens move into the kitchen (they finally fixed ours and it's back) and these strawberries are amazing. Which is really all anybody cares about right?
I was originally going to do chocolate dipped strawberries. Then I saw a Pinterest post on how they did reverse chocolate strawberries, where they filled the inside with the chocolate. One thing lead to another and I eventually saw truffle stuffed strawberries on some google treasure hunt. So I used my go-to truffle / ganache recipe that I discovered last Xmas (I don't think I've posted it yet but that's probably because there is most definitely a story to go with that one, and I've been lacking enough time lately to do it justice). Until that time however, the recipe is a slight modification on Anna Olson's Truffles.
Standing each berry up in a plastic wrap lined egg carton was the easiest way to fill these when the ganache was still liquidy. Just spoon it into a piping bag and pipe away. Once it's set though, we just took a spoon and scooped out the hardened truffle and crammed it in (with force) into the hollowed out berry. This way wasn't as pretty, but by that point it was my leftovers and I wasn't presenting them to anybody but myself.
One warning, I made these the night before and then day of had them sit out of the fridge for a couple of hours in a fairly warm room. The juice from the strawberries and the cream created a brown juice that pooled in the bottom of the egg cartons and while they hadn't turned or tasted off in any way, it just wasn't as pretty looking.
On a side note, to provide some contrast I also had some raspberries. In the centre of each one I'd inserted a single chocolate chip upside down (pointed side sticking into the berry) and they looked lke mini versions of these strawberries.
8 oz. Semi-Sweet Chocolate3/4 C. + 2 Tbsp. (Total 7/8 C.) Heavy Cream
1/2 Tbsp. Vanilla
4 Doz. Strawberries (medium-large), washed and hulled
~Finely chop chocolate and place in a medium glass bowl
~Heat cream until it just begins to boil.
~Pour cream over chocolate and stir until it melts and is combined
~Allow to cool slightly, while you hull and wash the strawberries
~Line egg cartons with plastic wrap
~Pat strawberries dry and place one in each hole in the egg carton
~Using a piping bag, pipe ganache into each strawberry
~Place in fridge to set