No matter how I try to deny it, I have come to accept that the reality I live in generally only allows me time for simple cooking with the occasional extravagant exploit. In light of this, I’ve become determined to adapt my desired extravagant exploits into reasonable feats for a post-work, 6 o’clock hurry to feed the hungry (and not have to waste my limited Mah Jong-playing time on washing pots and pans).
And thusly – from this constantly frustrating adaptation – is born the most delicious, decadent, and wowing dessert that takes no more than two ingredients,one already-on-hand tool and 7 or so minutes of your time (and that includes clean up!).
Roasted Chocolate-Stuffed Strawberries
Easy as hell; the strawberries roast at a high temperature and soften, the juices loosen up and seep into the melted chocolate. (notice the strawberry juices all shiny on top of the chocolate….mmmmmmm mama….)
The key to keeping this at the lowest maintenance level is to lay out a sheet of parchment paper over the sheet pan. Once the strawberries are done, just toss it and there is nothing to wash (this is actually applicable to ANYTHING you cook on a sheet pan in the oven).
· 10 Strawberries
· ¼ cup chocolate chips
· Pinch of powdered sugar, optional
1. Pre-heat the oven to 500 degrees.
2. Using a small paring knife, cut off the tops of the strawberries and core the center white part.
3. Cut off the bottom tips of the strawberries so that they stand (if they slouch down, the chocolate will drip out rather than melt inside). If they tip a bit on the sheet pan, just push them together so they hold each other up.
4. Stuff in 5 or so chocolate chips, careful not to tear the strawberry.
5. Stand up on a sheet pan lined with parchment paper and roast on the top shelf of the oven for 7-10 minutes, until strawberries are soft and chocolate is melted.
6. Lay out on a plate and sprinkle with powdered sugar, if desired.