Godiva Chocolate Liqueur is the secret ingredient in these chocolate covered strawberries.
8 Ounces semi sweet chocolate
1 Tablespoon canola oil
1 Tablespoon Godiva Chocolate Liqueur
2 Dozen large, firm strawberries, rinsed
Line a baking sheet with wax paper. Melt chocolate and oil in top of double boiler or in small saucepan over larger pot of simmering water, while stirring constantly. Remove from heat and stir in liqueur until blended.
Thoroughly dry each strawberry or chocolate will not stay on strawberry. Holding strawberry stem, dip strawberry into chocolate until 3/4 coated. Place on wax paper lined baking sheet until chocolate sets.
Arrange on a doily lined silver tray and serve at room temperature or chilled. Store uncovered for up to 6 hours in the refrigerator as they begin to turn soggy. Makes twenty four strawberries.
Chocolate Melting Tips:
Chocolate can present a challenge when melted for fruit dipping. If heated too long it will turn into a hard mass.
You have to add butter or oil, to melted chocolate to make a glaze.
Melt in a double boiler not in a microwave.
Always work at room temperature, with these ingredients, unless specified in the recipe.
Some chocolates are better for melting and the label will tell you so.
When working with white chocolate, always opt for good quality.
Make some alcohol-free chocolate-dipped strawberries for the children to enjoy as well. Simply omit the liqueur from the recipe and prepare as instructed.