Strawberries with Panache, I mean Ganache!
You can use your favorite chocolate: milk, dark or white but keep in mind, better quality chocolate equals better quality ganache. I’m fond of Guittard. There are many good brands available. Buy the best you can afford – it’s worth it!
Once you’ve tried these ganache filled beauties you’ll be hooked. Typical chocolate dipped strawberries just won't cut it anymore!
CHOCOLATE HAZELNUT FILLED STRAWBERRIES
2/3 cup heavy cream
8 ounces bittersweet or dark chocolate
1 tablespoon sweet unsalted butter
2 teaspoons Frangelica or other hazelnut flavored liqueur
24 large strawberries
3 tablespoons ground hazelnuts
Chop the chocolate and place it in a stainless steel or pyrex bowl. Heat the cream until just simmering. Pour it over the chocolate in the bowl. Let sit for a minute. Using a rubber/silicon spatula, combine the cream and chocolate with smooth strokes from the center outward until smooth. Add the butter and liqueur and continue to stir until smooth. The ganache will thicken as it cools and can be stored in the refrigerator for several days before use.
Take your ganache out of the refrigerator about an hour before use. Transfer the ganache to a piping bag with a wide tip. Finely grind a handful of nuts in a mini-processor for dipping.
Hull your berries using a small paring knife to create a V-shaped opening in each berry. Fill the holes to the top with the ganache. Dip the chocolate end into the ground nuts. Place finished product in a lidded storage container and refrigerate up to 12 hours before serving.
It tastes great with amaretto and ground almonds, too.
For a non-alcoholic version and an elegant twist to the classic peanut butter and jelly combo, try adding 1/4 cup creamy peanut butter to the chocolate and cream eliminating the sweet butter and liqueur. Dip the ends into ground peanuts.