Monday, February 7, 2011

Sassy Sweet: Red Wine Ganache Stuffed Strawberries

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This week is such an exciting one for me and The Growing Foodie.  If you're reading this through Google Reader, click through to the blog and see some of the changes for yourself!  The header was done by my extraordinary sister, K, and took a lot of work.  So right up front I have to thank her for that.  An artistic computer guru is a big help to me, especially when they are family!  Also, you can now find the blog at; the RSS feed transfers over if you are following since the blog is hosted by Blogger.  Lastly, this week is Romantic Recipes Week!  In anticipation of Valentine's Day, there are five days of great recipes that I hope will spark romance with your sweetheart any day of the week.  Like I said a few weeks back, there have been many more years without a special someone on February 14th than the years I have had someone.  However, I think it's a great reminder to treat yourself, your friends, and the ones who love you every day of the year! 

This recipe is a nice twist on a great dessert:  chocolate covered strawberries.  Adding the red wine and stuffing the strawberries means you can make them hours of time.  This leaves extra time for your celebrations! 
Red Wine Ganache Stuffed Strawberries
Serves:  4 (12 strawberries)
12 strawberries
3 tablespoons heavy cream
3 ounces dark chocolate chips
2 tablespoons red wine (Chianti)

Wash and hull the strawberries.  Then, using a corer, core out the white parts of the strawberry leaving the red intact without holes.  Set aside (with original stems, if desired).  Heat the heavy cream in a cast iron skillet until softly bubbling.  Pour over the dark chocolate chips and stir with a wooden spoon.  When the chocolate is fully melted, add the red wine, adding up to 3 tablespoons if you prefer.  Stir until smooth.  Spoon the chocolate into the strawberry shells.  Using a cooling rack with a cookie sheet underneath, stand the strawberries up, pushing slightly into the cooling rack so they are sturdy.  Refrigerate for 2-4 hours before serving. 

I can't wait to share some great ideas for romantic side dishes, dinners, and appetizers, too!  You'll have to stay tuned!

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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