Strawberries With Chocolate Cream Filling Recipes

Steps:

• Set aside 2 tablespoons chocolate. In a microwave, melt remaining chocolate; stir until smooth. Cool., In a small bowl, beat cream cheese and vanilla until smooth. Beat in melted chocolate. Fold in whipped topping and 1 tablespoon grated chocolate. Cut a small hole in the tip of a pastry bag or in the corner of a food-safe plastic bag; insert #21 star pastry tip. Fill the bag with cream cheese mixture., Place strawberries on a serving platter, cut side up. Pipe cream cheese mixture onto strawberries. Sprinkle with remaining grated chocolate. Refrigerate leftovers.

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Line an 8-inch square baking dish with parchment paper, leaving an overhang on all sides. Melt the butter with the cocoa powder, sugar and espresso powder in a medium saucepan over medium heat.
• Whisk the heavy cream and egg in a small bowl. Whisk in a few tablespoons of the butter-cocoa mixture, then pour into the saucepan. Cook, whisking, until combined and thickened, about 1 minute. Remove from the heat and stir in the graham cracker crumbs, coconut, almonds and vanilla bean paste. Press the mixture into the prepared baking dish. Bake until set, about 8 minutes. Transfer to a rack and let cool completely in the pan.
• Make the filling: Pulse half of the freeze-dried strawberries (about 1 cup) in a food processor until slightly powdery with a few pieces remaining. Set aside the remaining strawberries for topping.
• Put the white chocolate chips in a medium bowl. Bring the heavy cream to a simmer in a small saucepan, then pour over the white chocolate chips. Let sit until softened, 3 to 5 minutes; stir until smooth. (If the chips are not fully melted, microwave in 20-second intervals until smooth.) Stir in the strawberry powder. Spread over the cooled crust. Cover and refrigerate until set, about 30 minutes.
• Make the topping: Microwave the semisweet chocolate chips with the shortening in a small microwave-safe bowl in 20-second intervals, stirring, until melted and smooth. Let cool slightly, about 5 minutes. Spread evenly over the filling. Gently crush the reserved freeze-dried strawberries and sprinkle over the top. Cover and refrigerate until set. Lift out of the pan using the parchment overhang and cut into bars.
• Freeze-dried strawberries have a ton of flavor. You just have to make sure you don?t pulverize them into too fine a powder; you want to be able to see the nice red flecks.

Steps:

• Make the crust: Heat oven to 350 degrees with a rack in the middle position. Place cookies, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups). Add butter and pulse until the mixture looks like wet sand.
• Transfer mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and set, 20 to 25 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
• Make the filling: Place 3 tablespoons cold water in a small bowl. Sprinkle gelatin over top and let stand until softened, about 5 minutes. In a large bowl, whisk together sour cream and vanilla until smooth. Combine cream, sugar and 1/4 teaspoon salt in a small pot and bring to a simmer over medium heat. Whisk in gelatin mixture until completely dissolved, then whisk cream mixture into sour cream. Pour filling into cooled crust and refrigerate until set, at least 2 hours and up to 2 days. (If making ahead, wrap tightly once set).
• Toss strawberries with sugar, if needed, and let sit for 10 minutes. Pile strawberries and any accumulated juices on top of pie just before serving.

Steps:

• Cut a thin slice from the stem end of each strawberry, allowing the berries to stand upright on flattened end.
• Place berries, cut side down, on a serving platter.
• Cut each berry carefully into 4 wedges, cutting almost to, but not through, bottoms.
• Fan wedges just slightly, taking care not to break; set berries aside.
• In a mixing bowl, beat together the cream cheese, confectioners' sugar, and almond extract until light and fluffy.
• Gently fold in grated chocolate.
• Spoon mixture into a decorating bag fitted with a large decorative tip.
• Press cream cheese mixture into center of each berry. Cover and chill until ready to serve.

Steps:

• Directions 1. Cut the stems off your clean strawberries and carefully scoop out the top of the berry. The deeper you scoop the more chocolate it will hold. I used large strawberries so I scooped about an inch down. 2. Pour the entire bag of chocolate chips in a glass bowl and heat in the microwave for 30 second intervals. Make sure to take your bowl out every 30 seconds to stir the chips. Continue until all chips are melted. 3. Place your strawberries in an egg carton so they sit straight up. You could also use little Dixie cups. Now you can either spoon your melted chocolate into the berries or use a funnel or piping bag. I used a little baby spoon and it worked fine. Your choice. 4. Place in the refrigerator for about 10 minutes until they harden a bit. Enjoy! Note: As someone noted there is a small chance that salmonella could be found in an empty egg carton so if this concerns you it is safer to use an ice cube tray or mini muffin tin to hold the berries while the chocolate hardens. Thanks girls.

Steps:

• Combine 1/2 cup semisweet chocolate chips and 1/2 cup milk chocolate chips in a double boiler over simmering water; stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, 3 to 5 minutes. Remove from heat; stir in remaining semisweet and milk chocolate chips.
• Line a baking sheet with waxed paper.
• Holding strawberries by their stems, swirl through melted chocolate until all sides are evenly coated. Arrange dipped strawberries on the waxed paper.
• Chill strawberries until chocolate coating sets, about 2 hours.

Steps:

• Cut a thin slice from the stem end of each strawberry, allowing the berries to stand upright on flattened end.
• Place berries, cut side down, on a serving platter. Cut each berry carefully into 4 wedges, cutting almost to, but not through, bottoms.
• Fan wedges just slightly, taking care not to break; set berries aside.
• In a mixing bowl, beat together the cream cheese, confectioners' sugar, and almond extract until light and fluffy.
• Gently fold in grated chocolate.
• Using a teaspoon or decorating bag with decorative tip, fill the strawberries. If desired, sprinkle with a little more grated chocolate.
• Cover and chill.

Steps:

• Remove stems from strawberries; cut a deep "X" in the tip of each berry. Gently spread berries open., In a small bowl, beat the cream cheese, confectioners' sugar and extract until light and fluffy. Pipe or spoon about 2 teaspoons into each berry; if desired, sprinkle with chocolate. Chill until serving.

Steps:

• Preheat oven to 425°F (220°C).
• Cut the tops off the strawberries and cut into pieces. Set aside.
• In a pot over low heat, combine egg yolks, heavy cream, sugar, and cornstarch. Turn the heat up to medium-high, whisking constantly to prevent any lumps.
• Once the mixture starts to thicken, add in the strawberries, stirring until smooth.
• Transfer the cream mixture into a bowl, covering the top with plastic wrap and pressing the wrap down onto the surface of the cream to prevent a skin from forming. Chill.
• In a pot, combine the water and butter, bringing it to a boil. Add the flour and stir until the dough comes together in a ball. Remove from heat.
• Add in the vanilla and eggs one a time, stirring until the dough becomes a paste. Transfer the dough into a piping bag with a large round tip.
• On a baking sheet lined with parchment paper, pipe 1-inch (2½ cm) mounds.
• Bake for 20 minutes until the pastry has risen considerably and the insides are dry.
• Transfer the chilled pastry cream into a piping bag with a small tip. Poke a hole in the center of the bottom of each cream puff and fill each puff with the pastry cream.
• Microwave the chocolate at 30-second intervals until smooth. Mix in coconut oil if using.
• Dip the top of each filled cream puff into the chocolate, dripping off any excess.
• Enjoy!