Amaretto-Filled Chocolate Strawberries
on White Chocolate Fettucine
For the Chocolate Fettuccine
7 ounces white chocolate, melted
1/4 cup light corn syrup
For the Strawberries
24 large ripe strawberries, washed and patted dry
8 ounces dark sweet chocolate, melted
24 ripe strawberries
In a small bowl, mix together the white chocolate and corn syrup until a soft
dough forms. On a parchment or wax paper surface, gently roll out the dough by hand
to 1/8-inch thickness.
Cool until stiffened in the refrigerator.
Cut the chocolate
into thin strips to resemble cooked fettuccine, about 1/3-inch wide. (Or, if you
have a pasta machine, run it through for a fettuccine cut.) While cutting, let the
strips fall into a pile of the confectioners' sugar to prevent them from sticking.
Refrigerate them for later use.
Using a cooking syringe, inject 24 of the strawberries with a squirt of amaretto.
Dip each strawberry into the melted dark chocolate. Place the berries on parchment
or wax paper on a baking sheet and cool them in the refrigerator.
Puree the remaining berries until smooth. Press through a fine mesh strainer.
Cover each plate with a layer of sauce, add a few fettuccine noodles and top with
3 chocolate-dipped strawberries.