Ganache-Covered Strawberries
 
 
I LOVE the thick coating of chocolate ganache paired with the fruity pop of fresh strawberries! This ganache coating is softer and easier to eat than the traditional hard chocolate coating of chocolate-covered strawberries, and the cream helps the dark chocolate become not quite so dark. // THM S; low carb; gluten free, egg free, and nut free (contains coconut oil) if using an allergy-friendly chocolate like Pascha. No added sugar, although there is a small amount in the 85% dark chocolate.
Author:
Serves: 2 dozen
Ingredients
  • 24 fresh strawberries (a little more than 1 lb.)(chilled completely in the fridge, washed, and patted dry)
  • -
  • 1 (3.5 oz.) bar 85-90% dark chocolate
  • 2 teaspoons THM Super Sweet Blend (or more, to taste)
  • -
  • ½ cup heavy whipping cream
  • 1 tablespoon refined coconut oil
Instructions
  1. Grind the sweetener in a coffee grinder after measuring. Roughly chop the chocolate bar and place it in a ceramic or glass bowl with the powdered sweetener.
  2. Heat the cream and coconut oil together until quite hot but not boiling. (I do this in the microwave.) Pour the hot cream over the chocolate and let it sit for a few minutes to soften the chocolate, then whisk until smooth and glossy. If there are a few small chunks of chocolate, just keep whisking and they'll continue melting.
  3. Dip the cold strawberries in the ganache right after whisking it. Place them on a foil-lined pan and put them in the fridge to harden. When the ganache layer is firm, store the strawberries (not touching each other) in a paper towel lined airtight container in the refrigerator until serving. (The paper towel helps absorb excess moisture.) Refrigerate to chill and firm up completely before serving (a few hours or overnight is great). The strawberries hold up well at room temperature for a little while if they've been thoroughly chilled before serving, so they're perfect for parties.
  4. TIP: Don't roll the strawberries through the whole bowl of ganache. Lay a strawberry in the ganache on one side, then roll it over to coat the other side and disturb as little ganache as possible so the ganache stays glossy and pretty until you're done dipping all the berries.
Notes
-I love Sam's Choice 90% Swiss Dark Chocolate from Walmart. 85% Moser Roth from Aldi is also great. European-made chocolate is the best! Both of these are about $2/bar.
-This amount of sweetener was good for me but it is a fairly dark chocolate taste. I thought it was perfect paired with the fresh strawberries. Feel free to add more THM Super Sweet Blend, or more of a less concentrated sweetener like THM Gentle Sweet if you're sensitive to the taste of stevia. Grind granulated sweeteners for best results.
-If you have leftover ganache, store it in the fridge to eat with a spoon, put in ice cream or milkshakes, or spread on waffles or toast. If you try to reheat it, do so slowly over low heat.
-These keep well overnight, but I don't recommend making them TOO far in advance. The chocolate might start to "weep." I actually made these Tuesday night and served them Thursday night and they were still quite good, but the ganache layer was starting to bead up with a bit of moisture.
-I'm sure this ganache would be great on a cake as well! Or cupcakes or donuts...
Recipe by Briana Thomas at https://www.briana-thomas.com/ganache-covered-strawberries/