Liquor Infused Chocolate Strawberries Recipes

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!

LIQUEUR INFUSED CHOCOLATE DIPPED STRAWBERRIES

Steps:

• The berries should be washed and patted dry; it is very important for them to be dry to accept their chocolate coating effectively.
• Line a baking sheet with parchment paper or aluminum foil smoothed free of wrinkles.
• Melt chocolate in double boiler or microwave and stir until smooth. (We like the melt the chocolate, or transfer the melted chocolate, into a deep, narrow container such as a measuring cup, which facilitates the dipping process).
• While chocolate is melting you will be filling (injecting) the berries. Every berry is a different size and will accept varying amounts of liqueur. In our experience it is somewhere between ½ teaspoon and 1 teaspoon. Draw the liqueur up into the syringe. Insert the syringe in the top of the berry (we push aside the leaves) and slowly inject alcohol. You will know when you have added enough because it might start to backsplash a little through the insertion (read our Tips below for more information on this technique). If there is any alcohol on the outside of the berry pat dry with a clean paper towel.
• Dip berries one at a time in the chocolate, allowing the chocolate to come up almost to the berry's shoulders (the top curved part). If there is a stem you can hold it to facilitate dipping, or simply gasp the shoulders. Allow excess chocolate drip back in the container then lay berry down on the prepared pan. Repeat with remaining berries. Chill to firm up the chocolate. Berries are ready to serve. We like them slightly chilled or at room temperature. Best served the day they are made.

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.