AN ARRAY OF RECIPES AND TIPS

"IN THE STYLE OF" GRAHAM


2.12.2011

CHOCOLATE COVERED & LIQUORED UP STRAWBERRIES


This is a recipe re-post but with Valentine's Day right around the corner I thought it was perfect. Maybe instead giving your Valentine a dozen roses this year try a dozen chocolate dipped strawberries and a bottle of champagne...I cant think of anything better! Also a delicious short cut for all of you non bakers try using Bakers Dipping Chocolate...it is located usually in the baking section by chocolate chips and it is completely evil and addicting so beware.

It is the perfect shortcut for chocolate dipped strawberries or you can follow the recipe below for more of a ganache style chocolate.

I love to bite into a chocolate covered strawberry that melts right away in your mouth; there's nothing better, except maybe a chocolate covered strawberry with a hint of orange brandy in each bite...or maybe coconut rum with toasted coconut flakes...the options are limitless!

These are so easy to make and perfect for any occasion. You don't have to add alcohol but if you do some great options would be Grand Marnier, Chambord, Kahlua, Malibu Rum or Champagne.

To achieve the chocolate covered strawberry that melts in your mouth I add heavy cream the chocolate when melting. If you want more of a semi-firm shell use the Bakers Dipping Chocolate.

CHOCOLATE COVERED & LIQUORED UP STRAWBERRIES
Baker's Dipping Chocolate
-or-
1/2 cup semisweet mini chocolate chips
3 tablespoons heavy cream

12 large strawberries
3 teaspoons of Grand Marnier, Chambord, Kahlua, Malibu Rum or Champagne

Wash and dry thoroughly, fresh firm room-temperature strawberries.
I will usually wash them in the morning and let them sit out on a paper towel during the day so they are dry and at room temperature when ready to dip in chocolate.

Line baking sheet with parchment paper.

Take a skewer and poke a hole under the leaves at the top of the strawberries.

Take a dropper filled with alcohol of your choice and infuse strawberries with about 1/4 teaspoon per strawberry.

Melt Baker's Dipping Chocolate according to directions
-or-
Warm the cream for about 15-20 seconds in the microwave.
Add 3/4 inch of water in a small sauce pan and bring to a low simmer.
Pour chocolate chips and warmed heavy cream in glass bowl and set on top of simmering water. Do not let any water or steam touch the chocolate mixture or it will seize.

Whisk until it is melted. Quickly remove from heat and dip the strawberries.

Set on parchment lined baking sheet.

If you are using Barker's Dipping chocolate let strawberries set on counter for about one hour. if you are using the cream and chocolate chips chocolate let straberreis set in refrigerator for about 30 minutes. Eat and enjoy!

Hints:
* A syringe would be the easiest to infuse the strawberries with alcohol.
* Make sure strawberries are at room temperature and completely dry before dipping.
* Make sure heavy cream is at least at room temperature before adding to the chocolate.
* Use strawberries that are firm and not overly ripe.
* Do not let any water/steam touch your chocolate or it will seize and turn into a gritty texture that you will not be able to use.
* If you use a chocolate bar make sure you chop it into small pieces before melting...that is why I like the mini chips...because they melt fast.
* You can toast coconut flakes in the microwave (about 2 minutes, stirring every 20-30 seconds) on a plate and then sprinkle on top of unset chocolate. This is really good with a Malibu Rum infused strawberry.


While I am cooking, my Labradoodle sits all day long looking longingly out the kitchen window at this little guy...they both know the chase is coming in only a few short months.

BUDDY VERSUS BUNNY


PRINTABLE RECIPE

14 comments:

George Gaston said...

Oh my, it would be hard to eat just one of these. They sound really good.

"But officer, I just had a few chocolate cover strawberries at À La Graham's blog!"

Kim said...

Delicious. My 3 year old loves chocolate covered strawberries!

A Feast for the Eyes said...

You know how much I love cooking with booze. I vote for amaretto and chocolate. yummy!

À LA GRAHAM said...

George, I probably could get a little tipsy of off these...pitiful isn’t it!

Kim, I always have to have a few (alcohol free) set aside for my daughter too...she inherited my love for chocolate.

Debby, I second your vote!

theUngourmet said...

What a great idea using the dropper to inject some yumminess into your strawberry! These look fabulous.

That bunny is so darn cute! :)

Treehouse Chef said...

I love this recipe! I have never heard of infusing strawberries. What a great idea! I will be visiting often:)

Miss Meat and Potatoes said...

You did not just inject a strawberry with booze and cover it in chocolate. You might be my new best friend.

Gorgeous post!

Mary said...

These are really lovely and your injection technique is really unique. I really like your blog and will be back often to visit. Have a great day.

Hungry Dog said...

How pretty and elegant! Lovely post. ANd I love the photos of your dog & his little bunny friend.

Fortunas said...

The pippette thing is genius! IS the alcohol not too storng then? I am guessing your used Contrieu or something like that?

Loving the toasted coconuts though... i always have these lying around and after using them once they just sit in the cupboard for ages... Will be trying this cause its quick and easy, and looks very appealing.

Nice one!

Diana's Cocina said...

We had booze berries for valentines as well. My husband loves them. Hope you had a lovely valentines day.

Walnuts and Honey said...

Is the chocolate silver in that first picture?! Thats amazing!!

Liking the booze filled berries... perfect and sophisticated. Just like your posts. Well done!

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