I have been a little obsessed with strawberries and goat cheese lately. We were eating this salad the other day and I realized that I was searching out strawberries and goat cheese to eat together from among the other salad fixings to put together on my fork. Then after we were finished and were just eating sliced strawberries and hubs suggested that we have a little more goat cheese, the combination was almost like cheesecake. Then he made the mix it with chocolate suggestion and the idea for these little confections was born. And trust me, these are fantastic. I did two versions - a full stuffed and dipped strawberry and then a little stuffed strawberry on the half-shell. Instructions for both follow. Enjoy! Goat Cheese Stuffed Chocolate Dipped Strawberries 20 strawberries (I made 20. The chocolate would probably cover 30-40) 2 ounces good quality goat cheese (fresh as possible, you don't want it too goaty.) 7 - 8 ounces chocolate (for these I used 70% cacao dark, milk or semi-sweet would also work) there will be chocolate left over.
- Wash and dry strawberries
- Carefully slice strawberry through the point end up to, but not through, the stem end.
- Gently open the strawberry and using a small spoon or the point of a knife, place a small amount of goat cheese in the hollow part of the berry.
- Press berry closed
- Repeat steps 2-4 for all of the berries.
- Place a few inches of water in a small saucepan (use one that a heat-proof mixing bowl fits snugly in the top of) and bring the water to a simmer over medium heat.
- Break chocolate in to small pieces and put in bowl. Then put the bowl over the water in the saucepan, making sure that water does not touch the bottom of the bowl. (Easy way to check: before you turn on the heat, put the bowl in the pan and take it out. If the bottom of the bowl is wet, dump some water out)
- Melt chocolate in the bowl, stirring occasionally.
- When chocolate is melted, remove from heat and let cool for 5 minutes.
- While the chocolate is melting, line a cookie sheet or platter with wax or parchment paper
- Set up your dipping stations: berries, chocolate, cookie sheet
- Holding the berry by the stem end, dip in the chocolate, swirling to get all of the sides covered.
- Lift the berry out of the chocolate and shake gently to remove the excess chocolate. (Alternate method: if your bowl is deep enough so you won't make a mess, swing the berry in a circle (inside the bowl) to remove the excess.)
- Gently place the berry on the paper.
- Repeat for all berries and let sit for 30 minutes to allow of the chocolate to harden or put in the fridge. When the chocolate is completely set, it will no longer be shiny.
- Serve immediately or remove from fridge 30 minutes before serving.
Strawberry with Goat Cheese and Chocolate 10 strawberries 1 -2 ounces quality goat cheese, fresh as possible Chocolate for drizzling, I used left overs from the dipped, but if you were just making these, maybe a 3 oz bar.
- Slice strawberry in half, through the stem, leaving stems in place.
- Remove any bits left inside the hollow with a knife or just pull it out.
- Mound goat cheese in hollow.
- Clean up any mess around the edges by wiping gently with a paper towel
- Place stuffed strawberries on baking rack set on top a cookie sheet (to catch the drips).
- Melt chocolate following the instructions above (if making both at the same time, I would dip first, drizzle second).
- Dip a fork in the chocolate and using broad strokes, drizzle the chocolate over the strawberries. This works doing three at a time.
- You can also hold each berry over the bowl and drizzle, but chocolate fingers will result.
- If you feel like using up some chocolate, I recommend chocolate grahams.
- Let set for about 10 minutes and serve or put in the fridge.
- Remove from fridge about 30 minutes before serving.
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