Saturday, February 13, 2010

Chocolate-Dipped Strawberries

6 T heavy cream
1 teaspoon grated orange zest
7 ounces semisweet chocolate, such as Callebaut, chopped
1/2 teaspoon instant coffee granules
3 T Grand Marnier
2 T light corn syrup

long-stemmed strawberries

Preparing the chocolate sauce:
In a heat-proof bowl set over (but not touching) simmering water, heat the cream and orange zest. Add the chocolate, coffee, orange liqueur, and corn syrup and stir constantly until the chocolate is just melted and smooth. Keep the chocolate warm in a fondue pot or in a glass bowl set over the simmering water. Serve the warm chocolate with a large plate of long stemmed strawberries for dipping.


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