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Amaretto-Filled Chocolate Strawberries
on White Chocolate Fettucine



For the Chocolate Fettuccine

  • 7 ounces white chocolate, melted
  • 1/4 cup light corn syrup
  • Confectioners' sugar

For the Strawberries

  • 24 large ripe strawberries, washed and patted dry
  • Amaretto liqueur
  • 8 ounces dark sweet chocolate, melted

Strawberry Sauce

  • 24 ripe strawberries


  1. 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.
  2. Cool until stiffened in the refrigerator.
  3. 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.
  4. 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.
  5. Puree the remaining berries until smooth. Press through a fine mesh strainer.
  6. Cover each plate with a layer of sauce, add a few fettuccine noodles and top with 3 chocolate-dipped strawberries.

Yield: 8 servings

Source: Savories Catering, Duluth, Minnesota


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