Cheesecake Stuffed Chocolate Dipped Strawberries
Do you want an elegant decadent dessert for Valentines Day or any other day of the year? These Cheesecake stuffed Chocolate Dipped Strawberries will wow anyone and you don’t have to tell them how easy it was to make.
Chocolate melts or chips (I used the pre-measured dipping chocolate)
Wax or parchment paper
Clean and dry your strawberries. The strawberries must be completely dries for the chocolate to stick well. Any water will cause the chocolate to stiffen and muddle.
Cut the stem from the top of the strawberry making a bowl. You can use a small Mellon baller or paring knife.
Melt your chocolate. If you choose to melt chocolate chips remember to add up to a tablespoon of vegetable oil to keep the chocolate smooth. Melt over low heat on the stove or 15 -30 seconds at a time in the microwave until melted. If microwaving stir every 15-30 seconds. the chips or melts keep their shape until stirred. Melting should take between 1.5 to 3 minutes depending on the microwave.
You can use a skewer or your fingers to dip. The skewer helps to keep your fingers clean and coat more of the berry.
Dip the berries in the chocolate. It is a good idea to tilt the container to allow for a deeper well of chocolate. When you dip the berry twirl the skewer to coat the berry well.
Shake lightly or drip the excess chocolate from the berry. Set the strawberries on waxed paper to set up. While the chocolate firms up prepare your filling.
Use a plastic freezer bag or a piping bag to pipe your filling into the strawberries. You can use an icing tip for a pretty design or cut the tip off of the corner of the bag.
Put the bag in a cup and fold the sides of the bag over the edges of the cup. This helps to stabilize the bag for filling. Spoon the cheesecake filling into the bag. Once full pull the sides of the bag over and remove it from the cup. Make sure all the air is out of the bag and twist the end closed.
Squeeze the bag until the filling is in the tip. You may need to practice on a piece of wax paper to make sure your filling runs smoothly from the tip.
Fill the bowl of the strawberries. Store the berries in an air tight container in the refrigerator. It is best to make the strawberries no more that a day in advance and you can store them in the refrigerator for 3 or 4 days depending on the berries.
A great way to serve the Strawberries is as a garnish on miniature cheesecakes.
Fill mini graham cracker shells with cheesecake filling and top with the strawberries.
Watch the YouTube Video below for more instructions.
What is your favorite Decadent dessert?