Chilled Strawberries and Caramel
This is my copycat version of a dessert that I was obsessed with circa 2006-2010ish? It was served at a restaurant in Chicago called Rose Angelis and it was basically exactly what I have listed below. Fresh strawberries on top of a shallow bed of homemade caramel with drizzled white and dark (or milk) chocolate drizzled and hardened on top. It was such a simple and unique dessert to serve in a restaurant and it was SO DELICIOUS. Chewy caramel and slightly crunchy chocolate and juicy strawberries makes for the perfect dessert.
Yes, I know this is similar to chocolate covered strawberries, but it’s not the exact same and I think it’s more delicious!
Show your appreciation with a tip!
Help keep this website AD-Free and Paywall-Free with a donation of your choosing. TOTALLY OPTIONAL!
Chilled Strawberries and Caramel Recipe
Ingredients
4-6 servings (depending on how much caramel you want per person)
2 cups granulated sugar
12 tablespoons salted butter
1 cup heavy cream
16-32 oz Fresh strawberries, cleaned, stems cut off, and sliced in half or into quarters
1/3 cup chocolate chips
1/3 white chocolate chips
2 teaspoons coconut oil
Instructions
In a medium-sized saucepan over medium heat, add granulated sugar. Stir sugar constantly using a wooden spoon (I’ve used a heat resistant rubber spoon before and it melted). Eventually the sugar will start to get crumbly and then get a little juicy and start to melt. You’re just going to keep stirring until it’s completely melted and is an amber-brown color. Don’t let it burn!
Once you’ve got that nice amber-brown color and everything is melted (no clumps at all, just smooth sugar) then VERY CAREFULLY whisk in the butter. Once you do this, it’s going to be pretty reactive and bubbly, so be careful and keep whisking. Once the butter and sugar are totally combined and melted, remove from heat.
Slowly stir in the heavy cream while whisking constantly. The mixture is going to bubble aggressively again, so be careful. Return to low heat and continue stirring until everything is mixed together and smooth. Once everything is completely combined and you have a nice sauce, set aside to cool for 15 minutes and then pour into 4-6 shallow bowls. If you want more caramel per serving, pour into 4 bowls/ramekins. If you want a more reasonable amount of caramel per serving, divide it into 6 bowls/ramekins. Cover and chill for 1-2 hours (until cold).
Once the caramel is chilled, remove the ramekins/bowls from the fridge.
Take 2 small bowls and pour the white chocolate into one and the regular chocolate into the other. Microwave each bowl for 20-30 second increments, stirring in between. You can add a teaspoon of coconut oil to each bowl prior to microwaving, that helps it to become more pourable. Make sure you don’t overcook it. Pour each bowl into a ziplock bag and set aside.
Take your strawberries and place them in the bowl, stem-side down in an organized (or unorganized if that’s what you’re into) pattern. Then take the bags of chocolate and snip the tiniest little hole in the corner of one of the bags and drizzle over strawberries. Then repeat with the other bag. Place in fridge for 10-20 minutes then enjoy!
NOTE: This dish should only be put together right before you are going to eat it. You can prep the caramel multiple days in advance. But the strawberries shouldn’t be combined with the caramel until close to when you’re going to eat it because the juices will start to mix with the caramel and ruin all of the textures.
