Red Wine Ganache-Stuffed Strawberries

1. 1

   Wash and hull strawberries.

2. 2

   Using a corer or paring knife, core out the white parts of the strawberry leaving the red intact without holes.

3. 3

   Set aside (with original stems, if desired).

4. 4

   Heat the heavy cream in a heavy skillet over medium heat until softly bubbling about 3 minutes **Do Not Boil**.

5. 5

   Remove from heat and add the dark chocolate chips stiring with a wooden spoon.

6. 6

   When the chocolate is fully melted, add the red wine, stir until smooth.

7. 7

   Spoon the chocolate into the strawberry shells.

8. 8

   Using a cooling rack with a cookie sheet underneath, stand the strawberries up, pushing slightly into the cooling rack so they are sturdy.

9. 9

   Refrigerate for 2-4 hours before serving.

10. 10

    Serve topped with original stems and whipped cream.

* Per serving · 4 servings · Values may vary.