3.5ouncedark chocolateI used Ghirardelli's Intense Dark 60% Cacao
Instructions
Chop chocolate into small pieces and place in a bowl.
In a saucepan, heat the heavy cream until it just starts to simmer. Remove from heat, pour over the chocolate chips and let sit for a few minutes.
Slowly stir the cream and chocolate together until it's completely blended and glossy.
Place in the fridge, stirring every 5 minutes or so, until the ganache has thickened and cooled completely.
While the chocolate is cooling, cut the very tip off so that the strawberries will stand up. Then, hull the strawberries.
Add the chocolate to a piping bag or ziptop bag and pipe into the hulled strawberries. You can also use a teaspoon to dip and fill if you don't want to use a bag.
Store in the refrigerator if not serving immediately. You can store in the refrigerator up to 12 hours before serving.
Notes
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.