- 400 g punnet of strawberries as even in size as possible
- 100 g cream cheese
- 1 – 2 Tbsp sifted icing (confectioner’s) sugar
- ½ tsp vanilla extract. or paste
- 70 g of dark or semi sweet chocolate
- 4 – 5 digestive biscuits or graham crackers
- Place the biscuits in a sandwich bag and crush to fine crumbs with a rolling pin or the bottom of a glass. Place the crumbs in a small bowl and set aside.
- Blend the cream cheese with 1 tablespoon of the sifted icing sugar and the vanilla – taste and add more sugar if it’s not sweet enough. Taste your strawberries too – you don’t want an overly sweent stuffing if the berries are very sweet.
- Fit a large holed nozzle onto a piping bag and fill the bag with the cream cheese mixture. Or fill a sandwich bag with the cream cheese – you can snip off a small bit of the corner when you are ready to stuff the strawberries. Place the bag in the fridge while you get on with the strawberries.
- Rinse the strawberries and set aside any that have mushy spots. You can trim those and save them for smoothies, fruit salads etc.
- Using a small paring knife, slice off the strawberry hull or calyx – the leaves.
- Then, using the tip of the paring knife, hollow out from the base by twisting the knife around in a conical circle.
- Place the strawberries on a paper towel lined tray to drain.
- Once they are all hulled and hollowed out, pat the tops of the fruit with another paper towel to dry the surfaces.
- Fill the strawberries with the cream cheese, using the piping or sandwich bag to fill the fruit neatly.
- Either melt the chocolate (in a small bowl) on a low setting in the microwave for 30 second intervals or in a double boiler set-up (a pan of simmering water with the bowl of chocolate set on top but not touching the water). The chocolate should be just melted.
- Using a pickle fork or a toothpick or even your fingers if the strawberries are large enough to hold, dip the ends in the chocolate and then in the crumbs.
- Set on a tray and pop into the fridge for the chocolate to firm up.
- These are best enjoyed at room temperature so take them out at least half an hour before serving. If transporting for picnic then place in a suitable container, packing an icepack underneath the container.
Source: Selma’s Table
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