These exquisite, rich little pots are ideal after a satisfying meal, when all you want is a few mouthfuls of naughty sweetness without the bulk. Make them up to eight hours in advance.

Ingredients

• 1 cabbage or large apple, for holding strawberries
• 7 oz. high-quality white chocolate
• 10 equal-size strawberries, hulled
• 10 silver dragées (candy decorations)
• 9 oz. high-quality semisweet chocolate
• 4 tablespoons butter, cubed
• 1 1/4 cups heavy (whipping) cream

 

Preparation
Cut a slice off the bottom of the cabbage or apple to help it stand firmly, and place on a plate; this will act as a "pincushion" to hold the strawberries while the chocolate sets. Clear a space in the refrigerator that will accommodate the plate and some space above it.

Melt the white chocolate in a bowl set over a pan of simmering water. Dip the pointed end of a strawberry into the melted chocolate to come halfway up the berry. Pierce a toothpick through the hulled end and then stick the other end of the cocktail stick into the "pincushion". Press a dragée into the chocolate at the very tip, if desired. Repeat with all the strawberries, then chill.

Arrange ten shot glasses or bowls on a tray, ready to be filled. Place the semisweet chocolate, butter, and cream in a pan and place over very gentle heat. Stir constantly until absolutely smooth, then remove from the heat. (If the mixture curdles from overheating, add more cream.) Divide the truffle mixture between the shot glasses or bowls, then place a chilled strawberry, with the white chocolate side pointing up, on top of the truffle mixture. Let chill for about 30 minutes, until set. Allow to return to room termperature before serving.

 

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Excerpted from Entertaining Vegetarians by Celia Brooks Brown. Copyright© 2005 by Celia Brooks Brown. Excerpted by permission of Whitecap Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.