Chocolate Covered Strawberries with Cream Cheese

For me, these strawberries are the quintessential summer dessert. I often dream about eating them in the fall and winter, and while they make an occasional appearance during those months, it's just not the same. They are truly the best during the summer when strawberries are in season and at their largest, sweetest, and freshest. I had originally planned to make the first batch of summer after I went berry picking in a few weeks, but obviously, I couldn't wait that long.

CHOCOLATE COVERED STRAWBERRIES WITH CREAM CHEESE

1-2 pounds of strawberries (depending on the size of the berry), washed and dried completely

8 ounces of cream cheese, at room temperature

1 tsp vanilla extract (more or less to taste)

1 cup of semi-sweet chocolate (I use the Enjoy Life chocolate chips for a dairy/soy free option.)

Optional: If you want to make the cream cheese filling a bit sweeter, a bit of honey or maple syrup (or other sweetener,) can be mixed in. I personally use the sweetness of the berry/chocolate take care of that. 

Prep by lining a baking sheet with parchment or wax paper and set aside. Beginning with the strawberries, score the tip, about 3/4 of the way down, so that the strawberries "open." Place them on a plate, stem side down.

Mix the cream cheese and vanilla (and sweetener, if using) until smooth, then spoon the mixture into a piping bag (or a Ziploc bag with the corner cut off). Place the tip of the piping bag as far into the opening of the strawberry as possible and fill, but making sure not to overfill. Place each finished berry back on to the plate.

In a microwave or double boiler, melt the chocolate until smooth and glossy, making sure not to burn it. Dip each strawberry into the chocolate, about 3/4 of the way down (or to where it was cut before), and let the excess drip off before placing it on the baking sheet. Once all the strawberries are finished, place the baking sheet in the fridge to set, about 15 minutes. Remove from the fridge and serve.

Dark Chocolate Hazelnut Bark

Am I alone in saying that I never really see chocolate bark outside of the holiday season? Maybe it's because I have only ever noticed it at Starbucks when they have their peppermint bark during the holidays. Sure, I love indulging in a bit of chocolate, but making truffles is labor intensive (a labor of love no less,) and best saved for a special occasion. Chocolate bark is easy, quick, and completely adaptable. Plus, dark chocolate is good for you. You need to be eating more of it anyway.

Ingredients

1 10 ounce bag of dark chocolate chips (preferably Ghirardelli, 60%cacao)

1/2 cup chopped hazelnuts (add more to your liking)

Optional:
For a truly decadent treat, add 1/4 to 1/2 cup of Nutella when melting the chocolate chips. 

In addition:
Baking tray

Parchment paper

Stainless steel bowl

Spatula

First start by covering your baking tray with a piece of parchment paper. Set aside.

Instructions

Add the chocolate chips to your stainless steel bowl and place over a pot of simmering water (make sure the bottom of the bowl and the water do not touch.) Stir until melted and glossy. Remove the bowl once the chocolate is completely melted, to prevent it from burning.

Using an oven mitt to hold the bowl, carefully pour the chocolate onto the parchment paper lined baking sheet and smooth with a spatula. (The more you smooth it out, the thinner the bark will be.) 

Sprinkle the hazelnuts over the chocolate.* 

Place the baking tray in the fridge for approximately an hour, or until the chocolate has completely hardened. Break apart and enjoy! 

Store leftovers in an airtight container in the fridge.

*If you would prefer, you can add the hazelnuts to the chocolate after it has melted, then spread on the baking sheet. 

Printable recipe available HERE.