CHOCOLATE-DIPPED STRAWBERRIES
Steps:
- In a heat-proof bowl set over (but not touching) simmering water, heat the cream and orange zest. Add the chocolate, coffee, orange liqueur, and corn syrup and stir constantly until the chocolate is just melted and smooth. Keep the chocolate warm in a fondue pot or in a glass bowl set over the simmering water. Serve the warm chocolate with a large plate of long stemmed strawberries for dipping.
LIQUOR-INFUSED CHOCOLATE STRAWBERRIES
Absolutely delectable and rich! Strawberries are injected with orange brandy, and dipped in rich dark chocolate. You don't have to put the white stripes on, but it gives a very professional look. Once you make these they won't last long! Takes a little time but its worth it!
Provided by KELSTOUCH
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 15m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 231.5 calories, Carbohydrate 23.3 g, Cholesterol 4.1 mg, Fat 12.5 g, Fiber 2.6 g, Protein 2.2 g, SaturatedFat 7.1 g, Sodium 4.6 mg, Sugar 19 g
INJECTED CHOCOLATE COVERED STRAWBERRIES WITH GRAND MARNIER
But it won't hurt! From the Junior League of Salt Lake City, Utah, from a collection of recipes cookbook called "Always in Season."
Provided by Oolala
Categories Dessert
Time 45m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Fill a syringe with the Grand Marnier and inject it into the berries.
- Melt the chocolate chips with the canola oil in a double boiler, stirring to blend well.
- Pat berries dry and dip into the chocolate, coating evenly.
- Place on parchment and chill for 30 minutes.
Nutrition Facts : Calories 1233.2, Fat 82.3, SaturatedFat 41.3, Sodium 25.7, Carbohydrate 148.7, Fiber 14.8, Sugar 127, Protein 10
STRAWBERRIES WITH CHAMPAGNE AND GRAND MARNIER
Provided by Food Network
Number Of Ingredients 5
Steps:
- Wash strawberries and drain. Remove stems and cut in half. Place in bowl with other ingredients. Place in refrigerator and chill for at least an hour. Serve in balloon or goblet glasses.
MACERATED STRAWBERRIES
Strawberries soaked in orange liqueur are a delicious dessert topping. As you stir them, crush some of the strawberries with a fork to release the juices and make this macerated strawberries recipe even better.
Provided by Martha Stewart
Number Of Ingredients 3
Steps:
- Hull strawberries, cut in half, and place in a bowl. Add sugar and liqueur and mix until well combined. Refrigerate until strawberries are very soft and juicy, stirring occasionally with a fork, about 4 hours.
CHAMPAGNE CHOCOLATE-COVERED STRAWBERRIES RECIPE BY TASTY
Raise a glass to this bubbly dessert! Soak fresh strawberries in champagne, dip them in white chocolate, then decorate with edible gold. These make a sweet surprise for someone special, or the perfect addition to a festive gathering.
Provided by Betsy Carter
Categories Desserts
Time 13h
Yield 12 servings
Number Of Ingredients 7
Steps:
- In a large bowl, combine the strawberries and champagne. Cover the bowl with plastic wrap and refrigerate for 12-36 hours. The longer the strawberries soak, the more prominent the champagne flavor will be.
- Remove the strawberries from the champagne and dry well with a paper towel. Reserve the champagne.
- Line a baking sheet with parchment paper.
- Fill a small saucepan with 2 inches of water and bring to a boil over medium-high heat. Set a medium heatproof bowl over the pot, making sure the water is not touching the bottom, and add the white chocolate. Melt, stirring occasionally, about 5 minutes. Stir in the canola oil until well combined. Transfer the melted chocolate to a mug or measuring cup.
- Hold the top of each strawberry and dip into the melted white chocolate, coating almost completely. Lift out and shake off any excess chocolate, then place on the prepared baking sheet. If the chocolate is still very thin and runny, wait until it cools slightly and coats the strawberry without creating a puddle of chocolate on the pan beneath the strawberry.
- While the chocolate is still melted, decorate each strawberry with gold luster dust and gold sprinkles.
- Transfer to the refrigerator to set for 30 minutes, up to overnight.
- Just before serving, fill 12 mini culinary pipettes with the reserved champagne (or use fresh champagne, if desired). Insert a pipette into each strawberry.
- Enjoy!
Nutrition Facts : Calories 135 calories, Carbohydrate 13 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, Sugar 12 grams
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