I’ve tried a few chocolate covered strawberries recipe but always come back to this one when I need something fail-proof with not a lot of fuss that has to be done with tempering the chocolate and all that jazz. Not to mention they tastes & look fabulous.
I make these often for date night with the hubby and special holidays. He is not a fan of chocolate covered strawberries but love these.
Of course, most people will tell you to use a high-quality chocolate but honestly, I prefer good-ol Hershey’s chocolate chips. When it comes to cheap chocolate I’m normally a Doves girl %100. However, I’ve discovered that I simply love the taste and consistency of the way Hershey’s melts down and the clingability that it has. (maybe I’m just picky) So if you don’t have a favorite chocolate give Hershey’s chocolate chips a try, for only $2.39 a bag, it’s a fabulous deal IMO.
These infused chocolate covered strawberries can be injected with any type of alcohol that you enjoy. A dessert wine, like Riesling works great, as do champagnes and brandy. I’m using Moscato champagneto inject the strawberries (thanks for the suggestions FB readers. This stuff pairs up great!!!)
It’s important to use firm, jumbo strawberries since theyhave a bigger, hollow center which will hold alcohol. You only need to use a teeny, tiny bit of alcohol. We aren’t trying to get drunk off of strawberries, just want to impart a slight hint of flavor so that you know it’s there. This may take a lil practice, but you’ll quickly learn what happens if you pump too much alcohol into the center of thestrawberry. (it will squirt it right back on you as soon as you remove the tip of the injector)
Infused Chocolate Covered Strawberries
By Divas Can Cook
- 1 cup chocolate chips (I used Hershey's Milk Chocolate)
- 1 Tablespoon shortening
- 1 pint firm, jumbo strawberries
- 1 square vanilla almond bark, for drizzling, if desired (can also use white chocolate) Alcohol (I used Moscato Champagne)
- ) Wash strawberries gently and pat them dry.
- ) Let the strawberries sit out to come to room temperature.
- ) Melt the chocolate and shortening in a double boiler.
- ) Remove from the heat.
- ) Line a baking pan with wax paper.
- ) Dip the strawberries into the chocolate and place on wax paper.
- ) The chocolate will harden as it cool.
- ) Melt the vanilla almond bar and drizzle over the strawberries using a fork or piping bag.
- ) The almond bark will harden as it sits out.
- ) Fill a flavor injector with champagne.
- )Place the needle into the strawberry from the top until you reach the hollow center of the
- ) Inject a little champagne into the strawberry and carefully remove the needle. Alcohol
- may bubble out of the hole if you overfill. 13.)Store in the refrigerator.
Tips for Melting Chocolate
* Use a double broiler. The top bowl SHOULD NOT touch the water in the pot
*Never let the water come to a boil. a very light simmer is ok. You want the steam to melt the chocolate slow and low.
*Don’t allow steam to escape from the pot. The bowl should fit very snug.
*Continue stirring the chocolate until it has completely melted.
Don’t Want a Flat Side?
To prevent a flat side: Dip the strawberry into the chocolate & insert a toothpick into the top of the strawberry. Place the toothpick into a styrofoam block to hold the strawberry (bottoms up) until it hardens.
Chocolate Covered Strawberries can be decorated in soooo many ways.
Dip the ends in crushed nuts or crushed cookies for an added crunch.
Add food coloring to white chocolate or almond bark to make different color strawberries and drizzle.
Get fancy with the drizzling technique by using different object or piping bags. Ever seen a white chocolate covered strawberry with rainbow drizzle?… Well me either, but I sure want to.
Try different drinks to infuse the strawberry with; alcohol, soda, & juices work great!