Liqueur Infused Chocolate Dipped Strawberries
Makes: About 20 to 25 berries
  • 1 pound basket of medium sized strawberries
  • ½ cup liqueur of choice (you might have some leftover), such as Grand Marnier, Cointreau, Amaretto, St. Germaine or a few different ones
  • 12 ounces semisweet chocolate, finely chopped, such as Ghirardelli or Callebaut
  1. The berries should be washed and patted dry; it is very important for them to be dry to accept their chocolate coating effectively.
  2. Line a baking sheet with parchment paper or aluminum foil smoothed free of wrinkles.
  3. 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).
  4. 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.
  5. 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.
Recipe by Bakepedia at