These are easy to prepare, but a bit messy, as you can tell I got chocolate EVERYWHERE.
1 cup Cointreau
200g chocolate (white, milk or dark, your choice)
Put the strawberries into a dish so that they are in a single layer, but closely arranged, just not squished in. Pour the Cointreau over, stir to coat and place in the fridge for two hours.
Take strawberries out, melt half the chocolate in a microwave safe jug – heat for 20 seconds, then take out and shake, heat for another 20 seconds and stir. If the chocolate isn’t yet smooth, just heat in 10 second bursts, stirring between each.
Take a strawberry out of the dish and shake gently to get rid of the excess alcohol. Dip in the chocolate, you may have to roll it around a little as the wet strawberries mean that the chocolate does tend to run off – to get a “neat” chocolate dip you need dry fruit. Repeat with the other half of the chocolate. Place each berry on a a tray which has been lined with baking paper and place in fridge to set.
When you eat them, have a napkin handy. If you bite them from the chocolate dipped end, you can gently suck the alcohol out before continuing to eat the berry.
Now, you may have noticed you have a lot of Cointreau in your dish, that has been flavoured with strawberries. Using a sieve to catch all those little bits of berry that are floating in it, drain into a jar or sealed jug and store in the fridge. It will make a lovely flavouring later on – I will post some recipes later.