Amaretto-Filled Chocolate Strawberries on White Chocolate Fettucine

Source: Savories Catering, Duluth, Minnesota

For the Chocolate Fettuccine:
7 ounces white chocolate, melted
1/4 cup light corn syrup
confectioners' sugar

For the Strawberries:
24 large ripe strawberries, washed and patted dry
Amaretto liqueur
8 ounces dark sweet chocolate, melted

Strawberry Sauce:
24 ripe strawberries

In a small bowl, mix together the white chocolate and corn syrup until a soft dough forms. On a parchment or wax paper surface, gently roll out the dough by hand to 1/8-inch thickness. Cool until stiffened in the refrigerator. Cut the chocolate into thin strips to resemble cooked fettuccine, about 1/3-inch wide. (Or, if you have a pasta machine, run it through for a fettuccine cut.) While cutting, let the strips fall into a pile of the confectioners' sugar to prevent them from sticking. Refrigerate them for later use.

Using a cooking syringe, inject 24 of the strawberries with a squirt of amaretto. Dip each strawberry into the melted dark chocolate. Place the berries on parchment or wax paper on a baking sheet and cool them in the refrigerator.

Puree the remaining berries until smooth. Press through a fine mesh strainer. Cover each plate with a layer of sauce, add a few fettuccine noodles and top with 3 chocolate-dipped strawberries.

Yield: 8 servings.