Amaretto-Filled Strawberries Dipped in Chocolate Fondue
By Paul J. Lee - Chef Instructor, Monterey Peninsula College; Monterey Bay Chapter, American Culinary Federation

Serves 8

2-3 lbs. strawberries (options: banana, orange segment, tart apple, cherry, pound cake, mango, papaya, pineapple)
16 oz. chocolate, bittersweet, 64%
16 oz. heavy cream
1 oz. unsalted butter
Amaretto, Grand Marnier or port

Wash fruits.

Chop chocolate into pieces. Heat cream to just below a simmer. Pour cream over chocolate and stir with wooden spoon to melt and blend. Withhold 10 percent of both ingredients to make adjustments for viscosity and to temper chocolate. Fold in bits of butter after all chocolate has melted.

Keep in a warm place for service. This can be made days in advance and held in the refrigerator.

Using a food injector, fill cavity of strawberries with a favorite liqueur.

Holding stem of berry, dip into chocolate and enjoy.


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