Scotch Ganache

Instructions

1. Chop chocolate. The finer it is chopped the more smooth the ganache.
2. Add star anise to cream in a heavy bottomed pan. Heat cream very slowly over medium-low heat until it just starts to boil. Do not stop stirring.
3. Pour the heated cream over the chocolate. Let sit for 20-30 seconds and then stir gently. Once all chocolate is melted, stir more vigorously, but do not beat. Once it is smooth, spoon into four bowls.
4. Add one strawberry to each bowl. Note: to fan strawberries, slice from the base to the leaves, but do not cut through. Make four or five slices and "fan" the strawberry. Place bowls in fridge to set for an hour.
5. Drizzle scotch over the top of each bowl just before serving. We use 12 year Macallan. Anywhere from a teaspoon for a bit of flavour to a full shot, although I prefer smaller amounts.