Ingredients

4 servings

　　12 extra-large strawberries (the bigger the better!)

　　1 to 2 ounces bittersweet chocolate, chopped

　　1 teaspoon sugar (optional)

　　Spray whipping cream (the real kind in the can in the dairy section)

　　Cocoa powder, for garnish

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

Slice the tops of the berries off just below the stem. Cut the tips off (about 1/4 inch), so that the berries will sit upright. Next, use a small spoon or a melon-ball scoop to hollow out the strawberries, working from their tops, to create a cavity in each one. Stuff some chocolate into the cavity of each strawberry and place them upright in a baking dish. Lightly sprinkle the berries with sugar, if using. Roast the berries until soft and the chocolate is melted, 10 to 12 minutes.

　　

Step 3

To serve, place 3 strawberries on a dessert plate in a triangle. If the berries have given off liquid in the baking dish, spoon it over them. Spray a small mound of cream in the center of the berries, and top each berry with a rosette of cream. Sift a little cocoa powder over the plate, and serve!

　　Rachael Ray's 30-Minute Get Real Meals