Grab the last of the strawberries to remind you of summer, and partner with unctuous dark chocolate – which won’t instantly melt in the now cooler days. For a season in transition, this is a great little recipe.
Eat at once – they won’t keep more than a day or so because the fruit is fresh and the chocolate is meant to be on the soft side.
(makes about 12)
Fresh strawberries, centres hollowed out
1/4 cup cacao butter
1/4 cup cacao or carob powder
1 T honey (or other sweetener of choice)
Pinch of salt
1 desertspoon of coconut oil
- Prepare your strawberries. Slice the tops off and hollow out. You can slice their pointed bottoms if you want to be very exacting about this so they sit better in their chocolate cups
- Make the chocolate by melting the cacao butter in a warm bowl over simmering water. When totally liquid, add the powder and stir until totally smooth
- Add the honey, stirring again to ensure it is warmed through and evenly mixed. Finally add the pinch of salt
- Pour enough of the chocolate mix into the bottom of moulds to create a base for the strawberries to later sit in. Put these in the fridge to chill for 5 mins. Return chocolate liquid to the heat (you be be adding some coconut oil to this)
- Take mould out of fridge, and pop a strawberry in each partially set cup; this should help the berry to perch on rather than sink into its cup. Return to fridge for 30 mins to set fully
- Meantime, add the coconut oil to the remainder of the chocolate. Keep this gently warmed. Once 30 mins is up, take mould out of fridge and carefully pour liquid chocolate into each berry centre
- Return to fridge to keep until you are ready to eat. Carefully extract the cups and arrange on a pretty plate. Serve as a treat for the eyes and taste-buds!