The Strawberries are showing their ripe little faces early around here. Both France and Spain’s strawberries are available and they are both succulent. … except France’s strawberries are better. The small, funny looking ones taste the best. Something that’s nice to do after everyone is leaning back, pants loosened, going on and on about what a great griller you are is to get out the strawberries and chocolate. I pop about a half a cup or so of heavy cream in a pot and stick in on the grill. After all the food has been cooked, the charcoal is usually just right for a slow warming of cream. I then break up a bar of semi-sweet melting chocolate and add it to the cream stirring slowly. Once it’s all incorporated, stick it in the middle of the table along with the strawberries and dig in. No double dipping!
You Need:
- Strawberries – Local strawberries are best. The strawberries grown for shipping (like those sold at Costco) Look great, but don’t taste like strawberries. I’m not sure what they taste like.
- Semi-sweet chocolate for melting (Ghirardelli is nice if you can’t get Nestle)
- Heavy cream
Do To It:
- Warm cream
- Break up chocolate bar and stick in cream to melty the chocolate
Voila!
… and nothing goes with strawberries better than a brut Champagne!
