Brilliant Boozy Chocolate-Dipped Strawberries

February 8, 2016 | By | Comments (10)


Light some candles, turn the music low, and prepare for a moment of chocolate bliss when you bite into our melt-in-your-mouth Boozy Chocolate-Covered Strawberries. Regular strawberries are romantic and all, but these sweet treats are the ultimate in temptation.

Boozy Chocolate Strawberries

1 cup strawberries
2 cups alcohol of your choice
3.5 oz. dark (72% cacao) chocolate, finely chopped

1. Rinse the strawberries, pat dry, and place them in a 16-ounce mason jar or large bowl.

2. Fill the jar or bowl with your preferred alcohol*, making sure the berries are submerged. Place the lid on the jar, and close tightly. If using a bowl, cover with plastic wrap. Leave the filled jar in the refrigerator overnight, or for 12 hours.

*We like port wine, bourbon, champagne, even vodka.

3. Drain the strawberries over a large bowl. If you’re using vodka or bourbon, you have a delicious flavored alcohol for cocktails! Use within 2 days. (You might want to toss your Champagne and port unless you get creative with the leftover liquid.) Place the strawberries on paper towels to absorb excess moisture. Let sit for 5 minute. Pat dry your strawberries.

4. Place chocolate in a microwave-safe bowl. Microwave at 20% power for 15 seconds; remove bowl from microwave, and stir. Repeat procedure about 4 or 5 times, micro­waving and stirring until most of chocolate has melted. Let stand 1 minute or until chocolate is thoroughly melted and smooth, stirring occasionally.

5. Line a baking sheet or tray with parchment paper. Grab each strawberry by the leaves. Dip each strawberry into the melted chocolate about 3/4 of the way. Leave a bit of red and the leaves uncovered. Gently swirl each strawberry over the bowl of chocolate to remove any excess and to ensure an even, silky coat. Place the dipped strawberries on the parchment-lined tray.

6. To speed up the drying time, you canrefrigerate the tray for about 10 minutes or until the chocolate is set.

If you have any leftovers (HA!), store in an airtight container, and keep in the fridge up to 3 days.

More Valentine’s Day Dessert Ideas:


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  4. Mary

    I think the author had too many of these before she shared the recipe!

    February 10, 2016 at 10:42 am
    • Sheena

      How did this taste?? Would love to make it for my beau

      February 10, 2016 at 11:47 am
  5. Hillary MacIntosh

    Yes, it’s a poorly written recipe. Also, be certain to drain the strawberries thoroughly on towels AND pat them dry–any residual liquid can cause the chocolate to seize. There is nothing “light” about this recipe BTW (except the plain strawberries. The chocolate temp is too runny and leaving a wide “foot” on each berry is wrong. Swirl the berries slowly before putting them down on waxed paper. Don’t use a mason jar, a bowl works fine. Recipe is very vague for newbies. Don’t measure by cup–just pick the prettiest, ripest berries–as many as you think you can dip and eat. 1 cup could be 4 or 8. Use your brain; obviously the author didn’t think of that (and a few other important things). Recommend you dip them a bit deeper into chocolate–just enough to show the stems and pretty red tops.

    February 10, 2016 at 8:37 am
    • Michelle Karan

      Thank you for your post! What type of alcohol would you recommend? Thanks again for your help

      February 10, 2016 at 9:05 am
  6. Janet

    Wondered the same thing. Berries must soak in the alcohol

    February 9, 2016 at 11:42 pm
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    February 9, 2016 at 8:48 pm
  8. Claudia

    I am assuming that the strawberries are soaking in the booze overnight?

    February 8, 2016 at 3:51 pm

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