LIQUEUR INFUSED CHOCOLATE DIPPED STRAWBERRIES
Provided by Dédé Wilson
Yield About 20 to 25 berries
Number Of Ingredients 3
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.
HOW TO MAKE ALCOHOL‐INFUSED CHOCOLATE‐COVERED STRAWBERRIES
Who doesn't enjoy a boozy snack? Try chocolate covered strawberries infused with alcohol! This quick treat can feed a party or just serve as a sweet snack at the end of the day. The boozy snack can be made that much better with added...
Provided by wikiHow
Categories Fruit Chocolates
Number Of Ingredients 5
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
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
DRUNKEN CHOCOLATE COVERED STRAWBERRIES
Simple yet elegant, who doesn't love alcoh9l infused chocolate covered strawberry? Easy to make bite-size pieces of heaven, they're a perfectly elegant, sweet dessert!
Provided by Karina
Categories Dessert
Time 27m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 95 kcal, Carbohydrate 11 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 2 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
HOW TO MAKE INFUSED LIQUORS (5 WAYS)
DIY Infused Liquors make for a fantastic holiday gift for a host/hostess, friend, family member or really any other adult in your life.
Provided by Lexi
Categories Cocktails
Time P3DT10m
Number Of Ingredients 16
Steps:
- Wash and slice strawberries. Add to clean glass jar with vanilla beans, top with vodka and seal with airtight lid.
- Store in cool, dark place for at least 3 days, but up to a week. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard strawberries and vanilla bean. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.
- Core and slice pineapple. Add to clean glass jar, top with rum and seal with airtight lid.
- Store in cool, dark place for at least 3 days, but up to a week. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard pineapple. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.
- Slice jalapeños and limes. Add to clean glass jar, top with tequila and seal with airtight lid.
- Store in cool, dark place for at least 12 hours, but up to 48 hours. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard jalapeños and limes. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.
- Add cranberries, orange and cinnamon sticks to clean glass jar, top with whiskey and seal with airtight lid.
- Store in cool, dark place for at least 3 days, but up to a week. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard cranberries, oranges and cinnamon. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.
- Add lemon, ginger and cardamom pods to clean glass jar, top with gin and seal with airtight lid.
- Store in cool, dark place for at least 3 days, but up to a week. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard lemon, cardamom and ginger. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.
ALCOHOL INFUSED STRAWBERRIES
Alcohol infused strawberries are a desert and beverage all wrapped up in one. They are subtle, sweet and elegant, and the perfect additon to any soiree.
Provided by Mel @ WholeLottaYum
Categories Cocktails
Time 1h15m
Number Of Ingredients 3
Steps:
- Wash strawberries, place in bowl.
- Open a new bottle of prosecco and pour over the strawberries, covering completely.
- Place strawberreis in fridge to soak, for at least one hour, but as long as overnight. Stir occasionally to ensure full saturation.
- Strain strawberries and pat completely dry with papertowels.
- Immediately before serving dip strawberries in a deep bowl of sugar. Rotating to ensure full coverage of your strawberry.
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- Take care when melting chocolate or you can easily end up with a grainy mess. The lighter the chocolate, the higher the chances of this happening. The most important thing to remember is that chocolate melts better and faster at lower temperatures. Never let your chocolate get above 115° F. The best method is using a double boiler (one pot that holds the chocolate that fits over another which contains about an inch or two of simmering water). If you don’t have a double boiler, you can use a heat proof bowl which is large enough to be suspended over a pot without its bottom touching the simmering water. Stir the melting chocolate often. Remove from the heat as soon as the chocolate is melted and stir in the kief or finely ground hash until smooth. Be extremely careful not to get any water (not even a drop) into the chocolate. Water will turn the chocolate into a grainy, lumpy mess. (FYI For other recipes, if the liquid is mixed with the chocolate from the beginning of the melting proces
- Once the chocolate has melted and hash has been mixed in, dip dry strawberries in the chocolate, using a spoon to help cover the berries. Place coated berries on waxed paper to set. (If you want to speed the process, set in the freezer for a minute.)
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- Rinse the strawberries and place them on a plate. After you have rinsed them, take a napkin and dab the strawberries so they are not wet. If the exterior of the strawberries are too wet this will make the chocolate less likely to stick and make the melted chocolate separate.
- Take the flavor injector and fill it with the vodka. Individually, take a strawberry and stick it with the injector at the bottom of the strawberry (at the peak). Slowly fill the strawberry with vodka. The strawberry may begin to overflow with the vodka and that is when you need to stop. This usually happens with smaller strawberries, but the bigger the strawberry it is less likely to do this unless you want a lot of vodka injected in them.
- Once all of your strawberries are injected, dab the strawberries again to remove any excess moisture from the vodka and place them in the freezer for 10-12 minutes. This will allow the strawberries to set.
DRUNKEN STRAWBERRIES - CAFE DELITES
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- Place strawberries in a large bowl. Pour over champagne to completely cover strawberries. Cover with wrap or foil and refrigerate to let the strawberries soak up the champagne for at least 1 hour, or overnight.
- When ready to serve, drain in a colander and thoroughly pat strawberries dry with paper towels.
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- Melt chocolate chips in a double boiler or microwave for 30-second intervals, stirring after each, until smooth.
- Assemble by dipping berries in chocolate holding onto the stem. Sprinkle with the desired garnishes. Place on wax paper and allow the chocolate to set.
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