To celebrate Jacob’s Creek Reserve range and the legendary South Australian regions from which the wine is produced, Jacob’s Creek Reserve ambassador and top chef Pete Evans shows us how to prepare a sumptuous Roasted Strawberries with Dark Chocolate and Smoked Chilli dessert. Pair it with Jacob’s Creek Reserve Coonawarra Cabernet Sauvignon for best results.
Bittersweet Chocolate Chilli Sauce:
In a 2-quart saucepan, bring the cream, water, sugar, smoked paprika powder, espresso power, cayenne chilli powder, and salt to a simmer. Remove from the heat.
Add the chopped chocolate to the hot (but not too hot) liquid, and stir slowly with a flexible spatula to melt and emulsify the chocolate and liquid. If the chocolate does not want to combine thoroughly with the liquid, use a whisk to help it along. Stir in the vanilla and tequila, if using.
Cool to room temperature and adjust the thickness by adding additional warm water if needed. Stir to combine.
Pour into a plastic container, seal tightly, and refrigerate for up to two weeks.
Chilled ganache (which is the foundation for this sauce) is too thick to pour. To serve, bring to room temperature or microwave until warm to the touch (30-60 seconds typically), and thin with warm water to the desired consistency. Makes about 3 cups sauce.
Hull the strawberries and place in a large bowl. Tip in the other ingredients and mix well.
Cut 4 x 10 inch squares of thick foil and divide the strawberries and any marinade between the foil sheets.
Scrunch together to make parcels and cook in a hot oven until soft. Serve in the foil or in a dessert bowl with a drizzle of the warm chocolate-chilli sauce
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