Serves 2 Difficulty
One basket fresh strawberries, washed and dried, leaving leaves on One cup Hershey's dark chocolate, melted For Creme Anglaise: 3/4 cup milk 1/2 vanilla bean, split lengthwise 1/4 cup sugar 2 egg yolks
Prepare the Creme Anglaise; Pour milk into a small saucepan. Scrape seeds from vanilla bean and add the seeds and the bean to the milk. Cook over medium heat until steaming, do not boil, about 5 minutes. Discard bean and remove from heat. Combine sugar and yolks in a bowl and stir until blended. Gradually add milk mixture to the bowl stirring constantly. Return mixture to the pan. Cook over medium heat, until mixture coats the back of a spoon, about 5 minutes, stirring constantly. Pour into a bowl, cover and chill at least one hour.
Make a small round hole in the tip of the strawberries, extracting just the center of the strawberry flesh. Set aside.
Fill a pastry bag, or a plastic bag with the Creme Anglaise. If using a plastic bag, cut a small hole in the corner of the bag and squeeze creme into each strawberry. Melt the chocolate in a bowl in a microwave, about 1-2 minutes on high. Dip the strawberries into the chocolate, holding on to the leaves. Chill the strawberries until time to serve.
This can be done the morning of your special evening. Make the Creme Anglaise at least an hour before you want to prepare the strawberries.