How To Make Alcoholinfused Chocolatecovered Strawberries Recipes

DRUNKEN CHOCOLATE COVERED STRAWBERRIES

Steps:

• Line a sheet pan with parchment or wax paper. Set aside.
• Place strawberries in a large bowl. Cover completely with vodka (add more if needed). Refrigerate for at least 1 hour, or up to 5 hours if time allows.
• Drain strawberries, reserve vodka for future use. Thoroughly pat strawberries dry with paper towel. (The chocolate will not stick if the strawberries are not dried well).
• In a microwave-safe bowl, combine semisweet chocolate, milk chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until completely melted.
• Pierce the stem-end of a strawberry with a fork and dip strawberry into the melted chocolate. Lift strawberry just above the bowl and twist around a couple of times to let excess chocolate drip off. Place strawberry on lined pan and repeat with remaining strawberries. Chill until the chocolate sets, about 15-30 minutes.
• To drizzle strawberry with white chocolate for effect: Melt white chocolate using the same directions as above. Dip the tip of a fork into the chocolate and drizzle in a zig-zag pattern over the dipped strawberries. Let set in the refrigerator for a further 30 minutes, or until set.

HOW TO MAKE ALCOHOL‐INFUSED CHOCOLATE‐COVERED STRAWBERRIES

Steps:

• Clean the strawberries by putting them in a bowl and then running them under warm water.
• Dump the strawberries onto the paper towels and pat them dry once they have been cleaned.
• Lay a piece of wax paper on the cookie sheet, being sure to cover the entire surface.
• Put the pot on the stove and set to a medium heat.
• Add 1 cup of melting chocolate and 1 tbsp of vegetable oil to the pot.
• Continue to stir the chocolate until the sauce is smooth and the chocolate is completely melted.
• Pick one strawberry up by the stem and submerge it in the chocolate.
• Place the strawberry on the cookie sheet and repeat step 7.
• Pour the alcohol into the ¼ cup and stick the point of the clear pipette into the alcohol.
• Squeeze the top of the pipette to fill the well with alcohol.
• Stick the alcohol filled pipette carefully into the top of the strawberry.
• Repeat the last step until all the pipettes are in the strawberries.
• Place the strawberries in the fridge for 30 minutes and serve!

LIQUOR-INFUSED CHOCOLATE STRAWBERRIES

Steps:

• Rinse strawberries and dry thoroughly. Use a syringe or clean marinade injector to inject about 2 teaspoons of brandy into each berry. Place them on a baking sheet, and refrigerate for about 30 minutes.
• In a metal bowl over a pan of simmering water, combine bittersweet chocolate and shortening. Stir occasionally until melted and smooth. Stir in heavy cream and 1/4 cup of brandy. Place white chocolate in a separate bowl, and when the dark chocolate has melted, place the bowl of white chocolate over the pan of simmering water, stirring occasionally until smooth. Be sure to remove from heat as soon as it is mostly melted, white chocolate can be sensitive.
• Dip strawberries into chocolate, and let the excess drip off into the bowl before placing on waxed paper to set. When the strawberries have all been dipped in chocolate, dip a fork into the white chocolate, and drizzle back and forth over berries to stripe.

CHOCOLATE COVERED STRAWBERRIES

Steps:

• In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
• Insert toothpicks into the tops of the strawberries.
• Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.