1. Wash and hull strawberries. Using a corer or paring knife, core out the white parts of the strawberry leaving the red intact without holes. Set aside (with original stems, if desired). 2. Heat the heavy cream in a heavy skillet over medium heat until softly bubbling about 3 minutes **Do Not Boil**. 3. Remove from heat and add the dark chocolate chips stiring with a wooden spoon. When the chocolate is fully melted, add the red wine, stir until smooth. 4. Spoon the chocolate into the strawberry shells. 5. Using a cooling rack with a cookie sheet underneath, stand the strawberries up, pushing slightly into the cooling rack so they are sturdy. 6. Refrigerate for 2-4 hours before serving. 7. Serve topped with original stems and whipped cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
