Best 2 Chocolate Shooting Stars With Strawberry Coulis Recipes

Indulge in a celestial treat with our Chocolate Shooting Stars and Strawberry Coulis, a dessert that combines rich chocolate flavors with the vibrant sweetness of strawberries. This recipe offers a delightful interplay of textures, from the crisp chocolate shells to the smooth and creamy ganache filling. The accompanying strawberry coulis adds a burst of tangy freshness that perfectly complements the richness of the chocolate. Whether you're looking for a special occasion dessert or a sweet indulgence to satisfy your cravings, these Chocolate Shooting Stars with Strawberry Coulis are sure to impress. Additionally, this article provides a collection of other enticing recipes that cater to various dietary preferences and culinary desires. From the classic Chocolate Lava Cakes to the decadent Chocolate Truffles, these recipes offer a range of chocolatey delights that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

BERRY COULIS

Berry Coulis image

This is a flexible recipe for a classic berry coulis: use just one type of berry or a combination. Passing the mixture through a fine-mesh strainer produces a smooth, glossy sauce, but you can skip the step if you prefer something more rustic. The coulis will keep in the refrigerator for 4 to 5 days and also freezes well. Serve over ice cream, cheesecake, pound cake or other plain cakes.

Provided by Food Network Kitchen

Categories dessert

Time 30m

Yield 4 servings (about 1 cup)

Number Of Ingredients 4

Ingredients

12 ounces fresh raspberries, blackberries, blueberries or strawberries, or a mix (if using strawberries, hull and quarter them)
1/2 cup sugar
1 tablespoon fresh lemon juice
Pinch kosher salt

Steps:

Combine the berries, sugar, lemon juice, salt and 1 tablespoon water in a medium saucepan. Bring to a simmer over medium heat and cook, stirring constantly, until the berries begin to give off their juice, 1 to 2 minutes. Adjust the heat so the sauce is simmering rapidly and cook until the berries have broken down, 4 to 5 minutes. Let cool slightly.
Transfer to a blender and blend until smooth. Pour the mixture through a fine-mesh strainer, pressing on the solids to extract as much of the sauce as possible. Serve the sauce cold or at room temperature.

WHITE CHOCOLATE TARTLETS WITH STRAWBERRY COULIS

White Chocolate Tartlets with Strawberry Coulis image

Categories Milk/Cream Food Processor Mixer Chocolate Fruit Dessert Bake Vegetarian Cream Cheese Strawberry Almond Summer Chill Bon Appétit

Yield Makes 8

Number Of Ingredients 14

Ingredients

For crusts
8 ounces purchased almond biscotti
1 cup whole almonds, toasted (about 5 1/2 ounces)
1/2 cup (1 stick) unsalted butter, melted
For filling
1 1/4 cups whipping cream
8 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
12 ounces cream cheese, room temperature
5 teaspoons vanilla extract
For coulis
2 cups quartered hulled strawberries (about 12 ounces)
1/4 cup water
3 tablespoons sugar
2 teaspoons fresh lemon juice

Steps:

Make crusts:
Preheat oven to 350°F. Grind biscotti and almonds in processor until finely ground. Add butter and process until well blended. Divide mixture equally among eight 4 1/2-inch diameter tartlet pans with removable bottoms (about 1/3 cup mixture for each). Press mixture onto bottoms and up sides of pans. Bake until crusts are golden brown, about 15 minutes. Transfer pans to racks; cool completely.
Make filling:
Bring 1/2 cup whipping cream to boil in heavy medium saucepan. Remove from heat. Add chopped white chocolate and stir until melted and smooth. Cool mixture to room temperature. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually add white chocolate mixture and beat until well blended. Beat remaining 3/4 cup whipping cream, sugar and vanilla in medium bowl until medium-firm peaks form. Fold into cream cheese mixture in 2 additions. Divide filling among prepared tartlet crusts (about 1/2 filing for each). Refrigerate at least 2 hours.
Make coulis:
Combine strawberries, water, 3 tablespoons sugar and lemon juice in blender. Purée until smooth. Cover and refrigerate until cold, at least 2 hours. (Tartlets and coulis can be prepared 1 day ahead. Keep refrigerated.)
Remove tartlets from pans. Place 1 tartlet on each of 8 plates. Spoon strawberry coulis alongside and serve.

Tips:

For the chocolate shooting stars, use a high-quality chocolate that contains at least 70% cocoa solids. This will ensure that the chocolate is rich and flavorful.
When melting the chocolate, use a double boiler or a microwave on low power. This will prevent the chocolate from overheating and seizing.
To create the shooting star shapes, use a piping bag fitted with a small round tip. Alternatively, you can use a spoon to drizzle the chocolate onto the parchment paper.
For the strawberry coulis, use fresh, ripe strawberries. This will give the coulis a bright and intense flavor.
To make the coulis, simply purée the strawberries in a blender or food processor until smooth. You can then strain the coulis through a fine-mesh sieve to remove any seeds.
Serve the chocolate shooting stars with the strawberry coulis immediately. The chocolate stars will be at their best when they are still warm and melty.

Conclusion:

Chocolate shooting stars with strawberry coulis is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of rich chocolate and sweet strawberries is sure to please everyone. With a little bit of planning, you can make this dessert ahead of time, making it a great option for busy weeknights. So next time you're looking for a special dessert, give chocolate shooting stars with strawberry coulis a try. You won't be disappointed.