1/2 cup semisweet mini chocolate chips
3 tablespoons heavy cream
12 large strawberries
3 teaspoons of Grand Marnier, Chambord, Kahlua, Malibu Rum or Champagne

Wash and dry thoroughly, fresh firm room-temperature strawberries.
I will usually wash them in the morning and let them sit out on a paper towel during the day so they are dry and at room temperature when ready to dip in chocolate.

Line baking sheet with parchment paper.

Take a skewer and poke a hole under the leaves at the top of the strawberries.

Take a dropper filled with alcohol of your choice and infuse strawberries with about 1/4 teaspoon per strawberry.

Warm the cream for about 15-20 seconds in the microwave.
Add 3/4 inch of water in a small sauce pan and bring to a low simmer.
Pour chocolate chips and warmed heavy cream in glass bowl and set on top of simmering water. Do not let any water or steam touch the chocolate mixture or it will seize.

Whisk until it is melted. Quickly remove from heat and dip the strawberries.

Set on parchment lined baking sheet.

Let set in refrigerator for about 30 minutes. Eat and enjoy!

* A syringe would be the easiest to infuse the strawberries with alcohol.
* Make sure strawberries are at room temperature and completely dry before dipping.
* Make sure heavy cream is at least at room temperature before adding to the chocolate.
* Use strawberries that are firm and not overly ripe.
* Do not let any water/steam touch your chocolate or it will seize and turn into a gritty texture that you will not be able to use.
* If you use a chocolate bar make sure you chop it into small pieces before melting...that is why I like the mini chips...because they melt fast.
* You can toast coconut flakes in the microwave (about 2 minutes, stirring every 20-30 seconds) on a plate and then sprinkle on top of unset chocolate. This is really good with a Malibu Rum infused strawberry.

I love to bite into a chocolate covered strawberry that melts right away in your mouth; there's nothing better, except maybe a chocolate covered strawberry with a hint of orange brandy in each bite...or maybe coconut rum with toasted coconut flakes...the options are limitless!
These are so easy to make and perfect for any occasion. You don't have to add alcohol but if you do some great options would be Grand Marnier, Chambord, Kahlua, Malibu Rum or Champagne.
To achieve the chocolate covered strawberry that melts in your mouth I add heavy cream the chocolate when melting; however, if you like more of a hard chocolate shell (I don't know who would but I suppose there is someone out there) eliminate the 3 Tablespoons of heavy cream and substitute 1 teaspoon of vegetable shortening.
Can you tell these are February Strawberries...slim picking these days! I cannot wait for this summer to use fresh strawberries from the patch in my backyard.