Ingredients for 20 big strawberries
20 big strawberries rinsed and dried
5 ounces (140 grs) of semi sweet chocolate (I used Ghirardelli premium baking bar)
¼ cup of fat free half and half
2 Tbs. of Rhum Orange Liqueur
Have all ingredients at room temperature. Line a baking sheet with parchment paper. Place the chocolate in a small sauce pan and melt it on low to medium heat, 1 to 2 minutes. With a wooden spoon, stir the chocolate to make sure it is perfectly smooth and fluid. Once the chocolate is fluid, turn off the heat and add the half and half. Stir until incorporated. Add the rum liquor and stir until incorporated. One at a time, grasp the berries by the stem and dip them in the chocolate, swirling to cover them evenly. Place the strawberries in the baking sheet. Refrigerate for 30 minutes to allow the chocolate to get hard. Serve the strawberries at room temperature.
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