Ingredients:

  • 1 lb large firm strawberries
  • 4 oz high-quality dark chocolate (60% cacao), finely chopped
  • 0.5 cup heavy whipping cream
  • 0.5 tsp vanilla bean paste
  • 1 pinch flaky sea salt
  • 12 bamboo skewers
  • Fresh mint leaves for garnish

Instructions:

  1. Pull the green leaves off the strawberry but keep the core intact.
  2. Insert a bamboo skewer into the base of each strawberry about halfway up.
  3. Hold the base of the strawberry. Starting 0.5 inches from the bottom, make 4 slightly angled cuts around the perimeter at a 45-degree angle
  4. Press the knife outward to flare the petals.
  5. Repeat a second inner row of staggered cuts. Finish by making a single vertical slit in the very top of the berry to create the rosebud center.
  6. In a small saucepan, heat heavy cream until simmering (do not boil). Pour hot cream over the chopped dark chocolate and let sit for 1 minute.
  7. Gently stir the mixture until it becomes a glossy, velvety dark brown. Stir in vanilla bean paste and sea salt.
  8. Dip or drizzle with the chocolate ganache.