Italian Chocolate Covered Strawberries

Wandering around Italy and stumbling on a chocolate festival was a very fun happenstance! The booth with the longest lines had this beautiful display of strawberries, that were put in a cup, drizzled with chocolate sauce and topped with whipped cream. Everyone that walked away with this simple dessert had a smile on their face.

I made a mental note to start serving strawberries this way - easier than dipping them in chocolate and prettier in fancy glasses. I knew it would be great preparation with my favorite chocolate sauce! This sauce stays nice in an airtight in your fridge for 30 days - warm it up and drizzle. Top with Cream Chantilly (a fancy name for whipped cream).

XO Tricia

Perfect Chocolate Sauce

¾ Heavy Cream

1-tablespoon butter

½ pound semi sweet chocolate, cut in chunks

¼ teaspoon vanilla 

Combine cream and butter in a small heavy bottomed saucepan over medium heat. Heat until bubbles appear around the sides of the pan – do not let the cream boil. Mix in the chocolate and the vanilla – remove from the heat and stir until the chocolate melts. May be served warm or chilled. 

Cream Chantilly 

1 cup Heavy Cream

2 tablespoons powdered sugar

1 Teaspoon Vanilla

Mix together in a mixer until firm peaks - to make it pretty like the photo, pipe from a large star tip and pipping bag.