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Truly decadent chocolate-dipped strawberries are stepped up a notch with the injection of Grand Marnier. They are easy to make and an impressive end to any romantic meal. Also great for kitchen gifts. Feel free to substitute orange sections (with the membrane left on) or dried plums for the strawberries.
Prep Time: 30 minutes
Ingredients:
- 1 pint fresh strawberries, washed and patted dry, stems intact, and thoroughly air-dried
- 8 ounces good-quality bittersweet chocolate, broken into chunks
- 1 tablespoon solid white vegetable shortening
- 1 ounce Grand Marnier liquor or fruited brandy
Preparation:
Prepare ahead: Wrap pieces of styrofoam in plastic wrap for fruit to rest upon and catch drips. Feel free to substitute orange sections (with the membrane left on) or dried plums for the strawberries.
Pour about 1 inch of water into bottom of a double-boiler and heat to hot but not simmering. Melt chocolate and shortening in top of double-boiler, stirring occasionally until completely melted and smooth. Remove top pot and place on a heat-safe trivet. Let cool for about 5 minutes.
While chocolate cools a bit, carefully spear strawberries with toothpicks. Working quickly, swirl each strawberry gently in the chocolate about halfway up the strawberries and place inverted on toothpicks into the styrofoam to cool and harden. When done, place in refrigerator to further set chocolate shell.
When completely hardened, use a syringe to carefully inject a bit of the Grand Marnier liquor into the center of each strawberry, being careful not to over-fill. Chocolate drippings can be stripped from plastic wrap and re-melted or retained for other uses.
Yield: about 1 pound
Note: Do not substitute any wet fruits. Moisture will cause the chocolate to seize and harden into a useless glob.
Chocolate-Dipped Grand Marnier Strawberries Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Pour about 1 inch of water into bottom of a double-boiler and heat to hot but not simmering. Melt chocolate and shortening in top of double-boiler, stirring occasionally until completely melted and smooth. Remove top pot and place on a heat-safe trivet. Let cool for about 5 minutes.
While chocolate cools a bit, carefully spear strawberries with toothpicks. Working quickly, swirl each strawberry gently in the chocolate about halfway up the strawberries and place inverted on toothpicks into the styrofoam to cool and harden. When done, place in refrigerator to further set chocolate shell.
When completely hardened, use a syringe to carefully inject a bit of the Grand Marnier liquor into the center of each strawberry, being careful not to over-fill. Chocolate drippings can be stripped from plastic wrap and re-melted or retained for other uses.
Yield: about 1 pound
Note: Do not substitute any wet fruits. Moisture will cause the chocolate to seize and harden into a useless glob.
Chocolate-Dipped Grand Marnier Strawberries Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.
