These Strawberry Roses are also great to top Strawberry Short Cake. There are all kinds of uses. Thanks, Driscoll's Berries for the instructions.
DARK CHOCOLATE PUDDING WITH STRAWBERRY ROSES
4 ounces bittersweet chocolate, melted
2 cups whole milk
3 tablespoons cornstarch
1/2 cup sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract
1 package Driscoll's Strawberries (16 ounces)
8 fresh mint leaves
Whisk together 1/2 cup milk and cornstarch.
Bring remaining 1- 1/2 cups milk, sugar, cocoa, and salt just to a simmer over medium heat. Stir cornstarch mixture then add to milk mixture in saucepan and bring to boil, whisking constantly. Cook 1 minute.
Remove from heat and stir in melted chocolate and vanilla.
Spoon into 4 glasses.
Cover surface directly with plastic wrap to prevent skin from forming. Chill.
Before serving, hull 16 strawberries by removing the green calyx.
Take 4 strawberries and cut top off of strawberries. These strawberries will be used as the center for the roses.
For the remaining strawberries, slice into 1/8: sections to use for the rose petals.
Begin arranging sliced strawberries around pudding making sure ends of slices are facing out and extend slightly beyond rim of glass.
After first circle of strawberries is placed, begin making second circle of strawberries but position slightly more forward toward the center of glass.
Continue with third layer.
Once finished add cut strawberry to center and garnish with mint leaves.