Mexican Chocolate Stuffed Strawberries

Directions

For the pastry cream, bring whipping cream to a simmer in a medium saucepan over medium heat. In a medium bowl, whisk egg yolks with sugar and salt, then whisk in cornstarch until mixture becomes pale yellow and thick, about 30 seconds.

Slowly whisk about half of the hot cream into the yolks to temper, then return the yolk/cream mixture back to the saucepan and cook until thick and glossy, about 1 1/2 minutes, whisking continuously. It thickens up suddenly and quickly, so watch carefully!

Remove from heat and whisk in butter, vanilla and stevia. Add in chopped chocolate, cinnamon and chipotle and stir until smooth. Transfer to a small bowl and press plastic wrap flush to the surface. Chill in refrigerator at least 3 hours.

For the strawberries, wash and dry carefully. Cut off the tops along with the hull and discard. Using a small knife, gently core the center of the berries. You will only need to cut into the berry by about 1/4 inch, as the center tends to be hollow. Place berries standing upright in a dish.

Place pastry cream into a piping bag fitted with a star-shaped tip. Fill each hollowed berry with pastry cream, allowing cream to overflow the top somewhat. Chill until chocolate dip is prepared.

For the chocolate dip, melt butter together with powdered erythritol and chopped chocolate in a small saucepan over low heat, stirring continuously until smooth. Add cocoa powder, cinnamon and chipotle and stir until smooth. Stir in vanilla and stevia extract. (If you find your chocolate seizing, add a little more butter or vegetable oil and stir until smooth).

Using a fork or two toothpicks, gently lower each filled strawberry into chocolate dip and roll around to cover. Remove strawberry and place on a plate lined with wax paper. Repeat with remaining berries. Chill 1 hour until chocolate is set.