Preheat the oven to 400 degrees F.
Slice the tops of the berries off just below the stem. Cut the tips off (about 1/4-inch), so that the berries will sit upright. Next, use a small spoon or a melon ball scoop to hollow out the strawberries, working from their tops, in order to create a cavity in each one.
Stuff some chocolate into the cavity of each strawberry and place them upright in a baking dish. Lightly sprinkle the berries with sugar. Roast the berries in the preheated oven until soft and the chocolate is melted, about 10 to 12 minutes; remove from oven.
To serve, place 3 strawberries on a dessert plate in a triangle. If the berries have given off liquid in the baking dish, spoon it over them. Spray a small mound of cream in the center of the berries, and top each berry with a rosette of cream. Sift a little cocoa powder over the plate, and serve!
Makes 4 servings.
* When purchasing berries from the grocery store, shop with your nose. Always pick the plumpest and most fragrant berries. They should be firm, bright, and fresh looking with no mold or bruises, and fresh green caps (stems). The caps should be bright green, fresh looking and fully attached. Berries should be dry and clean; usually medium to small berries have better eating quality than large ones.
Stuffed Roasted Strawberries Recipe: https://whatscookingamerica.net/fruit/stuffedroastedstrawberries.htm