Stuffed Strawberries Recipe: Cheesecake, Chocolate Hazelnut, & Rosé Gelée
Prep Time:
30 minutes plus time for chilling
Cook Time:
5 minutes
Serves:
8
Ingredients
- 4 Ounces cream cheese, softened
- 2 Tablespoons confectioners’ sugar
- 1 Tsp. vanilla extract
- 1 Package (18 ounces) Driscoll’s Berry Big Strawberries
- Brown sugar, optional
- 1/2 Cup hazelnuts, roasted
- 1 1/2 Teaspoons canola oil or vegetable oil
- 1/2 Cup semisweet chocolate chips, melted
- 1 Package (18 ounces) Driscoll’s Berry Big Strawberries
- 1/4 Cup granulated sugar
- 1/4 Cup water
- 1 packet (0.25 ounces) unflavored gelatin
- 3/4 Cup rosé wine
- 2 Packages packages (18 ounces each) Driscoll’s Berry Big Strawberries
Directions
- PLACE 4 ounces softened cream cheese into a small bowl.
- ADD 2 tablespoons confectioner’s sugar and 1 teaspoon vanilla extract.
- BEAT with a fork or wooden spoon until well blended.
- TRANSFER mixture to a small sealable plastic bag and SET ASIDE in refrigerator.
- PLACE 1/4 cup roasted hazelnuts into the bowl of a food processor.
- ADD 1 ½ teaspoons oil.
- PROCESS for about 5 minutes or until a smooth paste forms and SCRAPE DOWN sides of bowl as needed.
- STREAM IN 1/2 cup melted chocolate WHILE PROCESSING until well blended.
- TRANSFER mixture to a small sealable plastic bag and SET ASIDE in refrigerator.
- PLACE remaining strawberries into empty muffin tins.
- SNIP corner of cheesecake filling bag.
- PIPE cheesecake filling into about 11 strawberries.
- SPRINKLE each cheesecake-filled strawberry lightly with brown sugar if desired.
- SNIP corner of chocolate hazelnut filling bag.
- PIPE chocolate hazelnut filling into about 11 strawberries.
- CHILL filled strawberries in refrigerator until needed.
- ASSEMBLE filled strawberries on a serving platter.
- SERVE immediately.
- LINE a large cutting board or several large plates with paper towels.
- HULL all strawberries.
- SPOON OUT strawberry centers to make room for filling.
- PLACE strawberries upside down on paper towel-lined cutting board.
- SET ASIDE in refrigerator until needed.
- PREPARE several muffin tins to hold strawberries for easy filling and chilling.
- PLACE 1/4 cup granulated sugar into a small saucepan.
- ADD 1/4 cup water.
- WHISK to combine.
- SPRINKLE gelatin over top and ALLOW to bloom and thicken for a few minutes.
- HEAT saucepan over medium heat and STIR often until sugar and gelatin dissolve, about 2 minutes.
- POUR into a heat-proof measuring cup with a spout.
- ADD 3/4 cup rosé wine and STIR to combine.
- PLACE about 20 strawberries into muffin tins.
- POUR rosé mixture into strawberries.
- CHILL in refrigerator for at least 4 hours or until set.
