Reviewed: Jul. 18, 2011

It was definitely more time consuming than I wanted, so I made a short cut: instead of making my own homemade chocolate dipping sauce, I just mixed some Kahlua with whipped frosting (I used cream cheese flavored, but chocolate would have been great!).

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6 users found this review helpful

Reviewer:

missbreezy

Cooking Level: Expert

Living In: Napa, California, USA

Reviewed: Feb. 14, 2010

IMPORTANT!!!!! WARM YOUR CREAM TO PREVENT CHOCOLATE FROM SEIZING!!!!!!! Cream brought to just below a simmer will stop it from seizing the chocolate. Cold fat doesn't do well with warm fat.

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11 users found this review helpful

Reviewer:

Sinn

Cooking Level: Expert

Reviewed: Feb. 12, 2010

Although this is the only recipe for chocolate covered strawberries that includes liquor on allrecipe.com, I really had trouble with it. The brandy tended to squirt out (and Grand Marnier is really expensive), and when I went to make the chocolate it was way to bitter, even with extra cream. I'm not sure what I did wrong but it really did not work out for me.

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8 users found this review helpful

Reviewer:

Jazzie_fae

Reviewed: Mar. 11, 2009

Roommates barely let the chocolate set before they gobbled them up! I used three different liquors: Grand Marnier, Kahlua, and Bailey's Irish Cream (which we ended up liking the most). Before I injected the strawberries, I used a toothpick to dig a small "well" in the center of each strawberry as previous reviewers have suggested. After I injected the strawberries, I placed them in separate compartments of an empty ice cube tray, which helped keep things neat and tidy. I also didn't add any GM to the chocolate, and opted instead to drizzle the chocolate over the strawberries. Delicious!

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14 users found this review helpful

Reviewer:

mooncaked

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

Reviewed: Dec. 26, 2008

Too much work.

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8 users found this review helpful

Reviewer:

Robyn

Reviewed: Dec. 17, 2008

Too much trouble for results. I have made simplier microwave chocolate covered strawberries that came out better. The strawberries were too mushy and wet after injecting with liquor. The white chocolate didn't add much flavor and didn't melt as easily as milk chocolate.

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8 users found this review helpful

Reviewer:

Bluebell

Reviewed: Feb. 14, 2008

These were very good. I just used dipping chocolate without the other liquids, because I didn't want to mess with trying to keep the chocolate from seizing. I didn't have a syringe in the house, so I took another reviewer's advice and used a skewer. I poked 3 tunnels in the small end of each strawberry, and they stayed upright on the leaf end. I used a pastry tip as a funnel to pour the liquor in. After a half hour in the fridge the liquor either soaked into the strawberries or solidified enough that it did not leak out when I turned the strawberries upside down to dip. I made some with rum, some with rum cream, and some with Bailey's. I thought the ones with Bailey's were best, but they were all delicious.

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17 users found this review helpful

Reviewer:

Sarah N.

Reviewed: Apr. 25, 2007

We made these for a party and they needed a few adjustments. I was only able to inject a max. of 1 tsp. of liquor into the strawberries and those were the big ones. Also, when I added the cream and liquor to the melted chocolate it became clump and did not stick to the berries. After throwing that away I remade the chocolate with just the shortening and it turned out better.

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8 users found this review helpful

Reviewer:

designercook

Cooking Level: Intermediate

Living In: Anaheim Hills, California, USA

Reviewed: Feb. 14, 2007

What a good idea!! So easy and so delish!

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7 users found this review helpful

Reviewer:

ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

Reviewed: Feb. 12, 2007

I used 1 pound of milk chocolate with 2 tablespoons shortening. I also infused the strawberries with Godiva Cappuccino Liqueur. Let me tell you, these were fabulous!

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16 users found this review helpful