These chocolate mascarpone strawberries are easier to make than dipped strawberries; there’s no melted chocolate mess. They work well for a party or an intimate evening. And they’re easy to nibble -- in fact, you will want to nibble a number of them.
You can prepare the filling a day ahead so all that’s left to do is to halve the berries and pipe on the filling. You can also assemble them several hours in advance. Cover them with plastic wrap and refrigerate until ready to serve.
A piping tip: If you don’t have a pastry bag, roll a piece of wax paper into a cone shape, spoon in the filling, then snip off the tip. A resealable plastic bag works just as well (snip off a corner).
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Wash the strawberries and pat dry with a paper towel. Cut each in half starting at the top stem end.
Combine the mascarpone and cream cheeses, the one-fourth cup sugar, cocoa, milk and Grand Marnier in a bowl. Whisk or use an electric hand mixer to thoroughly combine. Fill a pastry bag with a star tip or snip off the end of a resealable plastic bag and pipe a star or dollop of the mixture in the center of the cut side of each strawberry. Sprinkle with powdered sugar and serve.
The recipe can be made several hours ahead and refrigerated.
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