Chocolate Grand Marnier Covered Strawberries
This is a romantic, seductive, rich, lush and thick, soft, chocolate covered berries! NOT a bite and crunch covered berries! Great for feeding your LOVED ONES. I've also cut a slice into the strawberry and put it onto a rim of my recipe #49905. You can decorate the top of a decadent chocolate cake with them.
- Ready In:
- 20 fresh clean dry strawberries
- 1 lb semisweet chocolate
- 2 tablespoons butter
- 2 tablespoons cream
- 2 tablespoons Grand Marnier
- In a microwave glass bowl melt butter and chocolate 1-2 minutes.
- Add cream and Grand Marnier stirring to blend.
- Dip strawberries into chocolate and place on wax paper till hardened.
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The taste is 5 stars! The chocolate and butter did not become smooth enough for dipping and adding the cream and liquor did not help. I tried more melted butter but no luck. I was able to push the chocolate onto the strawberries kind of like fudge. I would love to know what I did wrong so I can fix it next time. The taste is exactly what I wanted and the creaminess, not brittle/breakable texture was also my goal but they did not look like yours and definitely not dippable.Reply
Judging from other comments, I must have goofed up. The recipe looked delicious but after I melted the chocolate and butter smooth and added the liquids, the mixture got very grainy and clumpy! (Like when water is dropped into melted chocolate and mixed.) I melted in 10 second intervals and it got a little better but after stirring it was a matte color and not the consistency of dipping chocolate. I dipped a berry and it was not eye-appealing at all. I tried a few more but none got better. Once set up, I sampled two but they were not the sexy strawberries I was hoping for. If anyone has any suggestions I'd love to hear them. In the meantime, I have my simple standby of chocolate and Crisco- it's a little more firm but very easy and delicious. As far as this recipe, maybe next time. :o(Reply
YUM this is my new favourite way of making chocolate covered strawberries! Mine seemed to come together well and hardened overnight in the fridge. I split the recipe, making one batch with semisweet chocolate and another with white chocolate (to use as a drizzle once the semisweet chocolate set) I melted my chocolate over a double boiler and used 2% milk instead of cream, gradually adding it till the chocolate was a good dipping consistency. The Grand Marnier gave the chocolate a little more flavour, though I might even add more next time! Thank you!Reply