I first got the inkling to hollow out strawberries after I saw this Sprinkle Bakes post on flaming strawberries. I still have it bookmarked and have yet to find the opportunity to set some berries alight, stay tuned.
Next I came across this post from Mind Over Batter and the urge to take knife to strawberry became too strong to ignore. Off to the shop I went…
…and the battle commenced…
Here’s the recipe below but for great step-by-step photo instructions, I highly recommend a visit to Mind Over Batter.
1 cup semi or bittersweet chocolate, chopped
2 ounces (half a stick) of butter
3 large egg yolks
3 tablespoons sugar
2 tablespoons of kirsch or liqueur of choice
1/2 teaspoon vanilla extract
1 cup (8oz) heavy cream
2 lbs. of strawberries, cored from the bottom leaving the stems
1. Place chocolate and butter in a medium bowl. Set the bowl over a
pan of simmering water stirring occasionally until melted.
Once melted, remove from heat and set aside to cool.
2. Combine the yolks, sugar, liqueur of choice and vanilla extract
in the bowl of an electric mixer, or a medium sized bowl. Place the
bowl over a pot of simmering water and whisk until very warm and
thickened. Once thickened, remove from heat, place in electric
mixer and whip until cold and very thick. If you don’t have an
electric mixer, just bust out a whip and give it some arm action.
3. In a bowl of an electric mixer or using a hand mixer or hand whip,
beat 1 cup of heavy cream until it holds stiff peaks. Set aside.
4. Working quickly, add the melted chocolate to the thickened yolk
mixture and fold thoroughly. Add the heavy cream to the
yolk/chocolate mixture and fold quickly, but gently until no white
streaks remain. Place in the freezer to chill for 15-20 minutes.
5. Fill a pastry bag fitted with a star tip with chocolate mousse.
Pipe chocolate mousse into each cored strawberry.