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1
stem and hull the strawberries.
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2
mix the 1 and half cup of wine, balsamic, pepper, sugar and lemon zest together and pour over strawberries.
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3
Make sure they are all covered and that the hollow is filled with wine.
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4
Let the strawberries soak for at least 2 hours
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5
Place the chocolate and butter in a glass mixing bowl and microwave for 30 seconds.
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6
give it a stir and heat again for another 30 seconds.
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7
Then set aside.
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8
while you doing that, heat the cream and corn syrup in a small sauce pan until it simmers over a medium heat.
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9
Pay close attention, because it wont take long and could result in r a big freaking mess.
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10
Pour the cream mixture over the chocolate and butter and let it sit for 2 minutes.
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11
gently fold with a rubber spatula until it's smooth and creamy.
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12
add the 1/4 cup of wine and stir until it's mixed completely.
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13
This step should be timed at the end of the strawberries soak time.
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14
After the strawberries have marinated, scoop them out and let them drain real well.
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15
Save the wine mix.
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16
On a plate, make a foil bed so you can stand up the strawberries with the hollow end up.
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17
Gently pour the truffle mix into the hollow of the strawberry.
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18
Let them sit at room temp for about 10 minutes, then chill in the fridge or freezer.
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19
Pour the wine mixture into a sauce pan and reduce until it forms a thick sticky glaze.
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20
Drizzle the glaze over the chilled and filled berries.
