I created this for one of my sister’s birthday parties years ago. Back then, I served them on bamboo skewers to give the lollipop feel. It’s a simple dessert to make and is fun to plate.

Ingredients

16 long stem strawberries
9 - 10 oz. of dark chocolate. I prefer 85% cocao
Fleur de Sel to top

Mascarpone Cream
3/4 cup of mascarpone cream
1/3 - 1/2 cup of confectioner’s sugar
3/4 cup of half & half or heavy cream
1/2 teaspoon of pure vanilla extract
small pinch of sea salt

Preparation

Bring 2 cups of water to boil in a small saucepan. Once boiling, reduce to a simmer. Place a glass bowl that can sit atop the saucepan without its bottom touching the water.

Break the chocolate into small pieces. I enjoy Jamie Oliver’s method of bashing it against the counter. Place the aftermath of chocolate into the bowl and let the melting begin. Use a non-stick spatula to mix the chocolate. While the chocolate is melting, place a sheet of wax paper on a platter…this is where you’ll be lining up the dipped strawberries. The remaining chocolate sauce can be use with the mascarpone cream.

Dip and rotate the strawberries. I like to leave a lil red flesh exposed because it’s such a great color combination. Give the strawberries a lil shake to rid some of the excess chocolate, set on the wax paper. Repeat on the remaining strawberries. I like to wait til the chocolate is just about set to sprinkly a few flakes of fleur de sel on the chocolate. Dark chocolate and fleur de sel. mmmm hmmm!

Place the platter in the fridge.

Place the mascarpone cream into a food mixer bowl, and whisk til smooth. Add the vanilla extract. Slowly add the confection sugar. This is really to taste so add til you love it.

For the half & half, I’ve done this recipe with varying amounts. It depends on what I plan on doing with the cream. For this recipe, you want a consistency of melted ice cream. So add enough of the half & half to get to that consistency. Add the small pinch of salt.

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