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Ingredients
- 400 gm Chocolate, plain 70% cocoa, broken
- 225 gm Strawberries, diced small (save 1 for the top) Lightly whipped double cream
- 1/4 tsp Black pepper, crushed finely
- 3 Tbsp. Red wine
- 1 Tbsp. Balsamic vinegar
- 1 Tbsp. Icing sugar, and some for dusting Double cream for drizzling
Directions
- Heat the chocolate in a double boiler, using a palette knife or possibly plastic scraper, spread the chocolate over a silicone sheet as thinly and carefully as possible. Leave to cold. Then cut out discs with a cutter, keep chilled.
- Lightly whisk the cream. Place the wine, vinegar, pepper and icing sugar with the strawberries and leave to macerate for 30 min.
- Drain off carefully and fold into the lightly whipped cream (keep all ingredients well chilled).
- Place into a piping bag and squeeze on to the chocolate discs.
- Building up the height 3-4 layers serve with strawberry coulis. Dust with icing sugar. Dip a strawberry in chocolate. Drizzles of strawberry coulis and fresh double cream. Dusting of cocoa pwdr.
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