Chocolate-Covered Infused Strawberries

Close up photo of dark chocolate and white chocolate covered strawberries on a white plate.

Chocolate-Covered Infused Strawberries

easyhealthyrecipes.com/infused-strawberries/

Fresh strawberries infused with your favorite alcohol for a light and easy boozy dessert.

Prep: 15

Cook: 15

Chill: 1 15

Total: 1 45

Recipe makes approximately 8 servings

Equipment Needed

large bowl with lid ((or plastic wrap to cover))
baking sheet(s)
Parchment paper
2 medium microwave-safe bowls
rubber or silicone spatula
colander or mesh strainer
Paper towels
Large bowl
fork or skewer ((optional))

Ingredients Needed

2 pounds strawberries (stems intact)
3 cups alcohol of choice (plus more if needed, see Notes for suggestions)
6 ounces dark chocolate (chips or bar)
6 ounces white chocolate (chips or bar)
2 teaspoons coconut oil (if needed to help chocolate melt )

Get Recipe Ingredients

Instructions

Gently rinse strawberries and place in large bowl. Cover strawberries completely with alcohol of choice, then cover bowl with lid or plastic wrap. Place bowl in refrigerator and let strawberries infuse at least 1 hour, but no more than 5 hours.
Line baking sheet(s) with parchment paper and set aside. Make sure microwave-safe bowls and spatula are completely dry - any moisture will cause chocolate to seize when melted. Add dark chocolate to one bowl and white chocolate to other bowl. Set aside.
Remove bowl of strawberries from refrigerator. Drain strawberries, reserving infused alcohol for another use if desired. One by one, thoroughly pat strawberries completely dry with paper towels and transfer to dry bowl. Note: if strawberries are not dried well, chocolate will not adhere.
Once all strawberries have been dried off, place one bowl of chocolate in microwave. Microwave at 50% power in 30-second bursts, pausing to stir chocolate between each burst. Once chocolate is completely melted (be careful not to burn it), remove bowl from microwave and repeat process with other bowl of chocolate.
One by one, dip dried strawberries into melted chocolate (see Notes). Gently twirl strawberry to allow any excess chocolate to drip back in to bowl, then place dipped strawberry on parchment paper. Repeat until all strawberries have been coated in dark or white chocolate. If desired, drizzle additional chocolate over strawberries (see Notes).
Place baking sheet of dipped strawberries in refrigerator and chill at least 15 minutes or until chocolate sets up. Serve chilled, or transfer to airtight container and refrigerate until ready to enjoy.

Recipe Notes

Coconut Oil: The chocolate should melt fine on its own, but if you notice it seizing or becoming thick or grainy, stir in coconut oil in ½ teaspoon increments until the consistency improves. Don't overdo the oil, though, or the chocolate won't stick to the strawberries as well.
To Dip the Strawberries: Couple of options here. You can hold the strawberries by the stem and dip them by hand, which is generally the easiest way. If your strawberries are smaller or more round than long, you can insert the tines of a fork or the end of the skewer into the stem end, just far enough that the strawberry will stay on. That will give you a sort-of handle to hold as you dip each one.
To Drizzle Chocolate: If chocolate has cooled, reheat it using the same method, adding coconut oil as needed to thin. Dip the tines of a fork in the liquid chocolate, then quickly swing the fork over the strawberries, letting the chocolate drizzle off the fork in a sort-of zig-zag pattern.

Alcohol Suggestions

Champagne or moscato
Vodka - plain or flavored (Whipped Cream, Vanilla, Key Lime, Strawberry, or Chocolate flavored vodka would all work well)
Tequila and lime juice (you might skip the chocolate here and roll/dip the strawberries in a little coarse salt and granulated sugar instead)
Grand Marnier
Rum and lime juice (again, skip the chocolate coating and roll/dip the strawberries in granulated sugar instead)

Nutrition Info (Approximate)