Boozy Chocolate Strawberries

Years ago we decided it’s not worth the hassle to go out on Valentine’s Day.  After a few disappointing meals, very long wait times and crowded restaurants, we’ve opted to have a nice meal at home.  This year it was cold and dreary so we dined in our pajamas!  You can’t do that in public.  Well, I guess you can but we choose not to.

For dinner we had fresh Mediterranean salmon, asparagus and quinoa.  But the highlight of the meal was the dessert – strawberries dipped in chocolate bourbon sauce then rolled in finely chopped walnuts.  A couple of weeks ago I made Chocolate Bourbon Cake and I had  a small amount of leftover icing that I had drizzled over the cake.  I put it in the frig in a small, sealed container thinking I would find a way to put it to good use.  It was just too good to throw out!

Chocolate covered strawberries are actually so easy to make and they look impressive for any occasion.

You can also make as many as you like at a time – if you want just a few.  They will keep overnight but the taste and texture the next day is just not the same as if you eat them within a few hours of preparing.

And, after seeing an ad for our local grocery with chocolate covered strawberries being sold for $11.99/for eight strawberries, it makes me even more excited to make my own.  Also, I can make them to our taste by rolling in chopped walnuts or…..by adding BOURBON!

 

 

HOW TO ASSEMBLE:

• Toast the walnuts, or any nuts of your choice. It adds a little extra flavor to the nuts and gives them a deeper flavor.  Just add a single layer to any size skillet and ‘toast’ on medium heat, stirring often. They will develop a rich, brown color.  Watch them closely so as not to burn them.  Let them cool completely.
• Wash and dry the strawberries, leaving the stem intact.  (My strawberries were fresh but the green stem was kind of wilted which made them not look as pretty as I would have preferred. BUT we didn’t eat that part anyway! LOL)
• Heat chocolate bourbon icing in microwave safe bowl for 15 seconds.  Just to a consistency that the strawberries can be dipped.
• Roll in finely chopped walnuts (optional)
• Place on wax paper or parchment paper on a cookie sheet or tray and place in the frig to chill until ready to eat.

I had enough leftover chocolate bourbon icing to make 8 strawberries which was perfect for the two of us.

 

DELISH!

Dixie