Creamy Strawberry Dessert with Chocolate Ganache
What if you could turn the classic chocolate-dipped strawberry into a spoonable dessert that feeds a crowd? This Creamy Strawberry Dessert with Chocolate Ganache does exactly that. Fresh strawberries sit beneath a velvety cooked cream layer and a glossy chocolate topping.
Ingredients
- 2 boxes fresh strawberries about 2 pounds total
- 1 can sweetened condensed milk 14 ounces; provides both sweetness and structure for the cream layer
- 2 cartons heavy cream about 4 cups total, divided
- 4 tablespoons powdered milk Helps stabilize the mixture and gives it a slightly thicker, old-fashioned texture; can be left out, but the cream layer may be a little softer.
- 200 g milk chocolate or semi-sweet chocolate For a deeper chocolate flavor, use semi-sweet chocolate instead of milk chocolate.
- 1 tablespoon butter
Instructions
- Wash and dry the strawberries thoroughly. Hull them and slice if you prefer smaller bites. Dry berries prevent a watery layer.
- In a saucepan, combine the sweetened condensed milk, one carton of heavy cream, powdered milk, and butter.
- Cook over low heat, stirring constantly, until the mixture becomes thick and creamy. Do not rush this step. It can take about 10 to 15 minutes. Keep the heat low to avoid scorching.
- Place the strawberries in a serving dish and pour the creamy mixture over them. Let it settle for a minute.
- Melt the chocolate and mix it with the remaining carton of heavy cream to make the ganache. You can melt the chocolate in a double boiler or in short microwave bursts. Stir until smooth and glossy.
- Spread the chocolate ganache evenly over the top. Work gently so the layers stay distinct.
- Refrigerate for at least 2 hours. Overnight chilling works even better.
- Garnish with fresh strawberries and serve well chilled.
Notes
Use a clear glass dish if possible, because the layers look impressive. If your cream layer is still warm, let it cool for a few minutes before adding the ganache. This keeps the chocolate layer from sinking into the cream. Store leftovers in the refrigerator for up to three days. Freezing is possible but not ideal, because fresh strawberries can release water and become icy when thawed.