Devilled straw­ber­ries

Home (South Africa) - - BERRIES -

These de­li­cious choco­late-and-berry truf­fles are per­fect for shar­ing.

• 125ml cream

• 200g dark choco­late, coarsely grated

• 30ml melted co­conut oil

• 15ml straw­berry liqueur (or brandy)

• 12 small straw­ber­ries, halved

• glazed gin­ger and fresh mint, to gar­nish

Heat the cream gen­tly to just be­low boil­ing point. Pour over the choco­late im­me­di­ately and stir briskly un­til melted – it will be thick and glossy. Stir in the oil and liqueur and then re­frig­er­ate the mix­ture un­til it is firm but still soft enough to pipe. Check reg­u­larly to make sure it doesn’t har­den too much.

Spoon or pipe tea­spoon­fuls of the mix­ture onto the halved straw­ber­ries and gar­nish with the gin­ger or mint leaves for a lovely light dessert.

Makes about 24 truf­fles (de­pend­ing on how gen­er­ously you pipe the choco­late...) Prepa­ra­tion time: 20 min­utes, plus cool­ing time 1 2 Rasp­ber­ries can also be filled with the choco­late.

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