Celebrate 420 With Strawberry Chocolate Satori Cream Fools
Blending the mouthwatering flavors of strawberries, chocolate, and cream, this delectable infused dessert is a spin-off of a classic sweet treat called a “fool.” As a traditional English dessert, fruit fools date back to the 17th century, most often combining fruit purée with whipped cream or custard. You might be wondering where this dessert got its quirky name from. While history doesn’t point to a clear answer, I must admit, you’d have to be foolish not to enjoy this easy-to-make cream cup!
To assemble a fool, you’ll first want to make a purée from fresh fruit. While this recipe calls for strawberries, feel free to get creative and try making it with other fruits and other ingredients as they come into season, including raspberries, blackberries, and rhubarb. Once the puree is made, create a fresh batch of whipped cream to combine. I also love adding fresh chopped strawberries and chocolate to enhance complexity. And guess what? You can easily infuse this delicious dessert with Satori’s Strawberries in Milk Chocolate.
As noted, this recipe calls for two pieces of Satori’s Strawberries in Milk Chocolate per serving, which is equal to 6 milligrams of THC per cup. If you’d like to add more, you can easily top off each cup with your desired dose. As The Herb Somm, I recommend serving this dessert in a wine glass, naturally.
Strawberry Chocolate Satori Cream Fool
Target Dose: 6 milligrams THC per serving
Equipment: Chilled Mixing Bowl Mixing Bowls Measuring cups 4 wine glasses Blender or food processor Electric Hand Mixer Spoon
Ingredients: 16 ounces fresh strawberries, hulled and chopped into bite-size pieces ¼ cup sugar ½ non-infused milk chocolate bar, chopped (about .77 ounces or 6 squares) 2 cups heavy whipping cream 4 tablespoons confectioners (powdered) sugar 1 teaspoon vanilla extract 8 pieces Satori Strawberries in Milk Chocolate, (2 pieces per serving, chopped)
Directions: Place a large mixing bowl in the freezer to chill. While the bowl is chilling, add ½ cup chopped strawberries into each wine glass, then set aside. Combine the rest of the strawberries and sugar in another mixing bowl. Stir the ingredients together, then let the sugared strawberries macerate for 20 minutes.
Once 20 minutes are up, add the macerated strawberries into a blender or food processor. Quickly puree the strawberries for 10 seconds only. Set aside. Finely chop the non-infused milk chocolate bar. Set aside. Next, begin to chop the Satori Strawberries in Milk Chocolate, two at a time, and keep separate in four separate piles to make sure dosing is precise. Set aside.
It’s time to make the whipped cream. Remove the chilled mixing bowl from the freezer. Pour the heavy whipping cream into the chilled bowl and add the confectioner’s sugar and vanilla. Using an electric hand mixer, beat the cream until you can form stiff peaks, then split the whipped cream in half, using a clean mixing bowl and spoon. Gently fold in the strawberry purée (I used ⅓ cup, but feel free to add more if you prefer) and the chopped non-infused chocolate with a spoon. Once combined, scoop on top of the strawberries, splitting evenly among the wine glasses.
For a layered look, top each glass with the remaining plain whipped cream, then sprinkle the chopped Satori Strawberries in Milk Chocolate on top, making sure each glass is precisely dosed. Add a strawberry to garnish and serve immediately.
About the Author:
Jamie Evans is the founder of The Herb Somm. She is an author, entrepreneur, and writer specializing in cannabis, food, recipes, wine, and the canna-culinary world. In addition to her work in the cannabis industry, Jamie has over a decade of wine industry experience and is a Certified Specialist of Wine. Having represented a wide array of organizations and wineries, she is best known for her literary work and producing high-end events. She was also named as one of Wine Enthusiast Magazine’s Top 40 Under 40 Tastemakers in 2018. Follow her on Instagram and Twitter @TheHerbSomm.