Sedated strawberries

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15 min


12 strawberries

* PLUS Microwaving Time: 3 minutes, Refrigeration Time: 10 minutes


  • 12 large firm strawberries
  • 2 squares semi-sweet or bittersweet chocolates
  • 2 to 3 tbsp Grand Marnier orange liqueur , or other liqueur
  • 1/2 cup finely chopped toasted pecans or almonds , optional


  • Line a small baking sheet with waxed paper. Leave green hulls on strawberries. Wash under cold running water and dry thoroughly with paper towels.
  • Coarsely chop chocolate and place in a small microwave-safe dish. Microwave, uncovered, on medium until almost melted, about 2 to 3 minutes. Stir until smooth. Or, place chopped chocolate in a small saucepan. Place over low heat, stirring frequently until melted and smooth, about 5 minutes.
  • Use a plastic syringe to fill berries with liqueur. Fill syringe with some of liqueur, then carefully insert needle into hull end of strawberries. Inject liqueur into centres. Refill syringe as needed. Then, dip ends of berries into warm chocolate, swirling so chocolate covers about half of berry. Dip into nuts, if you wish. Immediately place coated berries on waxed-paper-lined baking sheet. Refrigerate, uncovered, until set, about 10 minutes. Berries will keep well for up to half a day but will soften after that.

Nutrition (per serving)

  • Calories
  • 41,
  • Protein
  • 0.3 g,
  • Carbohydrates
  • 5.5 g,
  • Fat
  • 1.8 g,

A plump red strawberry encased in dark chocolate holds a sweet cache of after-dinner liqueur. Yum!

Stir-in sedated berries

Pour liqueur over chopped chocolate. Microwave, uncovered, on medium for 2 to 3 minutes. Stir until combined. Mixture will be thick. Using a small spoon or knife, spread chocolate mixture like frosting over ends of berries. Then, place each berry on a waxed-paper-lined baking sheet. Refrigerate, uncovered, until firm, at least 10 minutes.