Chocolate Covered Brie and Strawberries

This is my current favorite dessert. It’s more substantial than most desert foods, and very easy to make (much easier than baking a cake!) it makes a nice breakfast or appetizer. I use frozen strawberries because they are quick and easy and I know they will be ripe and flavorful. I DO NOT use the sweetened frozen berries, but you could if it isn’t sweet enough for you. raspberries would be good, too.

6.5oz goat brie wheel (or wedge)
16oz frozen strawberries (thawed)
2 cups semi-sweet choc (1 package)
¾ cup heavy cream
2 or 3 cloves garlic
1 ½ teaspoon butter
French bread

Slice garlic and place on a small baking sheet. Cover garlic with the butter (cut into small pieces or slices). Broil on top rack until the garlic browns. Watch it very closely; this only takes a couple of minutes. Remove from oven and set aside.

Place the brie in the center of a pie dish (I leave the rind, but you can try to cut it off if you want). Surround with the strawberries and their juice.

Melt chocolate chips and cream together in a double boiler stirring constantly (be sure to scrape the sides and bottom as you stir). Add garlic and butter to the chocolate and pour over brie and strawberries. Serve immediately with hunks of bread.

Leave a comment

  1. I would like to try this, but I\’m not sure about the garlic with chocolate. Have you ever made it without the garlic?

  2. Everyone questions the garlic when I tell them about it, but everyone who has tried it loved it!I have never made it without the garlic. It seems to balance the contrasting flavors and add depth.If you try it, I would love to hear how it runs out!

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