Viral Strawberry Dessert

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Make the Viral Strawberry Dessert with fresh strawberries, whipped chocolate ganache, and a crisp chocolate coating. An easy no-bake treat!

Prep Time30

Cook Time5

chilling time1

Total Time1 35

Course: Dessert

Cuisine: American

Servings: strawberries

Calories: 543kcal

In the small bowl or cup, add powdered gelatin and cold water. Mix with a spoon or spatula and set aside.
Place the chocolate in the tall cup.
In the saucepan, over medium heat, bring the heavy cream to a simmer, but do not let it boil.
Pour warm cream over the chocolate and let it sit for a few minutes. Emulsify with an immersion blender.
Add warm strawberry puree and bloomed gelatin. Emulsify again. After that, add cold heavy cream and emulsify again.
Transfer ganache into a flat container and cover with plastic wrap "to contact". Refrigerate ganache for 12 hours.

Mix pectin NH with sugar in the cup or small bowl.
In the saucepan, warm up the strawberry puree.
Drizzle the sugar mixture over the puree, whisking to combine. Bring the mixture to a boil and boil for 20-30 seconds.
Add a few drops of lemon juice or citric acid.
Transfer confit into a cup and refrigerate until use.
When ready to assemble dessert, emulsify confit with an immersion blender. Add fresh-cut strawberries and mix with the spatula. Then transfer into a pastry bag.

Using a hand mixer, whip ganache and transfer into a pastry bag. Do not overwhip ganache!
Place the strawberry silicone mold on the cutting board or tray. Pipe ganache into about half of each cavity of the mold.
Using a spatula, move ganache to the sides of the mold.
Pipe strawberry confit right to the center of the ganache.
Pipe ganache on the strawberry filling. After that, using a spatula, level the ganache in each cavity.
Cover with plastic wrap and place in the freezer for at least 12 hours.

In the saucepan, melt the cocoa butter over medium heat. Semi-melt the chocolate in the microwave. Add food coloring to the chocolate, then pour in the melted cocoa butter.
Emulsify with an immersion blender. Make sure the chocolate is melted and there are no chunks left. The working temperature for the coating is 30^oC -32^oC.
For the final steps, you need to remove each strawberry from the silicone mold and dip it into the chocolate coating.
Transfer the dessert to the box or tray. Let the dessert defrost in the refrigerator for a few hours before you can enjoy it.

Measure all ingredients correctly, using a digital kitchen scale.