Alcohol-Infused, Chocolate-Covered Strawberries

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Do you want to know how to be popular?

Do you want all of your friends to appreciate and love you?

Do you want to be remembered when you are no longer around?

Carry on looking, because I really don’t have the answers.

But I may be able to help you out just a little bit….alcohol-infused, chocolate-covered strawberries.  Seriously, this ‘dessert’ will last all of 2 seconds and warm your friends up enough to the point that they will at least smile at you.  

And the best part? This is super easy to make. The only thing you will need other than the obvious ingredients is an injection device of sorts. And because nobody in my household happens to have needles and syringes lying around, I used a marinade injector. :D

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You can use any type of alcohol: Grand Marnier, Vodka, Moscato or even Champagne.  I used peach flavoured vodka for my strawberries. Why? Because a strawberry that tastes kinda like a peach is fun…and also a little confusing.

It is good to use LARGE firm strawberries as they will have a bigger hollow centre to hold alcohol. I occasionally find that when you use more neutrally flavoured liquor such as plain vodka, you cannot really taste the alcohol. That doesn’t mean it’s not there however, it has just become married with the strawberries. I also tried injecting a couple of strawberries with Kahlua and the flavour was definitely more present.

A small note: Alcohol can occasionally come squirting out of the strawberry and create a little mess if you are not careful.

Another small note: I would advise making these on the day you plan to eat them!  

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Alcohol-Infused, Chocolate-Covered Strawberries

  • A 1lb (16oz) package of large firm strawberries
  • Approximately 1 -2 oz of your chosen liquor (or as much as you like). I used peach vodka.
  • 6oz of white chocolate, chopped into small pieces (I like to use white chocolate for my base and milk chocolate for the ‘drizzle’. If you prefer it the other way around then swap the amounts).
  • 3 oz milk chocolate, chopped into small pieces
  1. Rinse the strawberries and pat them dry. They should be 100% dry before proceeding.
  2. Then, sticking the injector into the top of each strawberry, slowly fill it up with the alcohol of your choice. If it begins to overflow then stop and pat the strawberry dry.
  3. Once all the strawberries have been injected, pat them down one last time to remove any excess moisture and put them into the freezer for 15 minutes or so. In the meantime, you can prepare the chocolate!
  4. Melt the chocolate in a double boiler or just rest a bowl (preferably glass/pyrex/metal) filled with chocolate on top of a saucepan filled with water. Boil the water on very low heat to the point that the steam will slowly melt the chocolate. The water needs to be barely simmering. I find it is best to take the saucepan off the heat after several minutes and allow the steam to just do its job. This way, the chocolate will not over heat and become grainy. Don’t let the water get in contact with the chocolate!
  5. Once the chocolate is melted you will have to work quickly! Holding the strawberry by the stem, dip them into the melted chocolate and place them on a tray covered with wax paper or aluminium/aluminum foil.
  6. Once you have dipped all the strawberries, put them into the fridge and allow them to harden for 20-30 minutes or until the chocolate has set sufficiently.
  7. Melt the milk chocolate (the drizzle!) in the same way you melted the white chocolate. You can either use a fork to drizzle this chocolate over the strawberries or you can do what the professionals do and put the chocolate into a small Ziploc bag/piping bag (with a VERY small hole) and then drizzle the chocolate on top of the strawberries.
  8. Store the strawberries in the fridge until the chocolate is set. You can serve them chilled or at room temperature.

 

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