While I love the combination of chocolate and strawberries, I am not at all a fan of the chocolate-covered strawberries that seem to appear, with a vengeance, every spring. There is just something about a spongy, wet strawberry covered with rather waxy chocolate that just does not appeal. So after gobbling up the Chocolate Cheesecake Dessert of a few days ago, I decided to come up with similar chocolate deliciousness that I could pipe into fresh strawberries. As strawberries always seem to be enhanced by a touch of citrus, I added a tiny bit of tangerine zest and a hint of Grand Marnier. Oh, my! These are sinfully good.
Chocolate Cheesecake-filled Strawberries
3/4 cup heavy whipping cream
8 ounces Philadelphia cream cheese, room temperature
2 Tablespoons Hershey’s unsweetened cocoa powder
1 Tablespoon Hershey’s Special Dark cocoa powder
1/2 cup confectioners’ sugar
1 Tablespoon half ‘n half
1 Tablespoon Grand Marnier
Fresh zest from 1/2 a Melissa’s Tango Tangerine
Whip heavy cream to stiff peaks; set aside.
Husk fresh strawberries, and carefully scoop out a part of the interior to give yourself piping space. Slice off a tiny bit of the bottom of the strawberry to allow it to stand level. Invert strawberries on top of a paper towel-lined plate to allow for drainage of excess moisture.
While strawberries are draining, in a medium mixing bowl, beat together cream cheese, cocoa powders, powdered sugar, half ‘n half, Grand Marnier, and zest until light and fluffy, 5-7 minutes. Add the whipped cream to the cream cheese mixture and fold together until fully combined.
Chill for 30 minutes. Fill a pastry bag fitted with a star tip and fill each hollowed strawberry to whatever heights you desire. Dust with powdered sugar if you like.
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