Drunken Chocolate Covered Strawberries takes fresh berries to a whole other level!
Drunken Chocolate Covered Strawberries infused with alcohol is the next best thing, similar to its plain equivalent, but BETTER! A simple yet elegant dessert to spoil yourself or those special people in your life, this is a different take to drunken strawberries normally coated in granulated sugar.
DRUNKEN CHOCOLATE COVERED STRAWBERRIES
A versatile how-to if you will, Drunken Chocolate Covered Strawberries can be made with whatever alcohol you like! Serve them at parties, gatherings, brunch, on Mother’s Day, birthdays OR for your special someone on Valentine’s Day.
WHAT YOU NEED TO MAKE THEM
STRAWBERRIES: Use firm, vibrant-coloured ripe strawberries for this recipe. Wash them well before soaking in alcohol.
ALCOHOL: You don’t need an expensive bottle of alcohol for this recipe. although I do recommend using your favourite brand.
CHOCOLATE: Dark, semi-sweet, milk chocolate or white. Use your favourite, because drunken strawberries covered in ANY chocolate are a hit wherever you serve them!
HOW TO MAKE ALCOHOL INFUSED STRAWBERRIES
So easy and quick to make, our platters run out in seconds after putting them out.
First, SOAK strawberries in a bowl of your alcohol of choice. Cover and refrigerate for about one hour.
DRY strawberries with paper towels.
DIP in chocolate.
REFRIGERATE to set!
WHAT DO YOU SOAK STRAWBERRIES IN?
I’ve found over the years that the best tasting strawberries have been infused with a spirits or dry alcohol. Prosecco, Champagne, Vodka, Rum, White wine, Red wine or Rosé work really well with strawberries. Coating them in chocolate locks in their sweet syrup, which mixes with the flavours of alcohol in every bite!
HOW LONG SHOULD YOU SOAK STRAWBERRIES IN ALCOHOL?
It takes an hour of soaking for strawberries to absorb alcohol flavours, however, you CAN soak them overnight for a stronger flavour. The longer they soak, the more alcohol these drunken strawberries will absorb.
Don’t discard the alcohol once you’re done. Reserve it for other uses, for example: sangria, cocktails, or simply save it to drink later.
Drunken Chocolate Covered Strawberries are too easy!
MORE RECIPES WITH STRAWBERRIES
Strawberry Rosé Slushies (Frosé)
Frozen Strawberry and Mango Margaritas
Strawberry Coconut Mojitos
Drunken Chocolate Covered Strawberries
- 3 cups dry alcohol of choice, (Vodka, champagne, Prosecco, sparkling white wine)
- 5 ounces (150g) semisweet chocolate, broken into smaller blocks or chopped
- 5 ounces (150g) milk chocolate, broken into smaller blocks or chopped
- 2 teaspoons coconut oil
- 2 pounds strawberries with stems, (1 kg | about 20 strawberries)
- 2 oz (60g) white chocolate, for decoration
- 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.
Thanks for the great recipe!
Also made these strawberries for dessert. My sister doesn’t want to leave. We had a great day eating and infused these with some sparkling moscato we had. So good thank you again Karina!