Rachael Ray

Stuffed Roasted Strawberries

Desserts
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Rachael Ray
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Published

Description

Preheat oven to 400°F.

Slice the tops off the berries so they will sit upright.

Use a small spoon or melon baller to hollow out the strawberries.

Stuff chocolate into each cavity and place the berries upright in a baking dish.

Lightly sprinkle with sugar.

Roast until soft and the chocolate is melted, about 10 to 12 minutes.

To serve, arrange three strawberries on a dessert plate in a triangle.

Place whipped topping in the center and top each berry with a rosette of cream.

Sift a little cocoa powder over the plate and serve.

Source Note

Original page 76. Contributed by Rachael Ray.

Ingredients

Structured rows stay easy to scan and print.

  • 12 extra-large strawberries
  • 1 to 2 ounces bittersweet chocolate, chopped
  • 1 teaspoon sugar
  • Whipped topping
  • Cocoa powder, for garnish

Directions

Ordered steps keep the recipe easy to follow.

  1. Preheat oven to 400°F.
  2. Slice the tops off the berries so they will sit upright.
  3. Use a small spoon or melon baller to hollow out the strawberries.
  4. Stuff chocolate into each cavity and place the berries upright in a baking dish.
  5. Lightly sprinkle with sugar.
  6. Roast until soft and the chocolate is melted, about 10 to 12 minutes.
  7. To serve, arrange three strawberries on a dessert plate in a triangle.
  8. Place whipped topping in the center and top each berry with a rosette of cream.
  9. Sift a little cocoa powder over the plate and serve.