Best Drunken Berries With Chocolate Sauce Recipes

DRUNKEN CHOCOLATE COVERED STRAWBERRIES

Steps:

• Line a sheet pan with parchment or wax paper. Set aside.
• Place strawberries in a large bowl. Cover completely with vodka (add more if needed). Refrigerate for at least 1 hour, or up to 5 hours if time allows.
• Drain strawberries, reserve vodka for future use. Thoroughly pat strawberries dry with paper towel. (The chocolate will not stick if the strawberries are not dried well).
• In a microwave-safe bowl, combine semisweet chocolate, milk chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until completely melted.
• Pierce the stem-end of a strawberry with a fork and dip strawberry into the melted chocolate. Lift strawberry just above the bowl and twist around a couple of times to let excess chocolate drip off. Place strawberry on lined pan and repeat with remaining strawberries. Chill until the chocolate sets, about 15-30 minutes.
• To drizzle strawberry with white chocolate for effect: Melt white chocolate using the same directions as above. Dip the tip of a fork into the chocolate and drizzle in a zig-zag pattern over the dipped strawberries. Let set in the refrigerator for a further 30 minutes, or until set.

CHOCOLATE RIVER OVER DRUNKEN BERRIES

Steps:

• Soak berries in liqueur for 20 minutes.
• Melt chocolate with cream and salt over low heat until smooth and combined.
• Remove berries to 2 dessert bowls with slotted spoon. Drown drunken berries in chocolate river, top with mounds of whipped cream and garnish with orange zest and chocolate shavings.

WARM CHOCOLATE CAKES WITH BERRIES

Steps:

• Butter and lightly flour 6 (6-ounce) ramekins. Tap out any excess flour.
• In a small saucepan, bring to a boil 2 inches of water. In a large glass bowl, add butter, chocolate and espresso powder. Lower heat and place bowl over the simmering water. Slowly whisk mixture until the chocolate is almost completely melted. Remove bowl from heat and continue to whisk until all chocolate has melted. Allow to cool slightly.
• In a large bowl, add eggs, yolks, and sugar. Using an electric mixer, beat until light and fluffy and pale in color. Reduce speed to medium-low and slowly pour in the chocolate mixture. Add the flour and mix until just combined. Do not overwork the batter.
• Preheat oven to 450 degrees F.
• Divide the batter between the molds. Line a baking sheet with parchment paper. Place chocolate molds onto baking sheet and place in oven for 7 minutes. If not baking immediately, cover chocolate molds with plastic wrap and refrigerate until ready to serve, up to 8 hours. When ready to bake, place refrigerated chocolate molds onto baking sheet and place in oven for 10 minutes. The top and sides should be cooked and dry and the inside will be runny.
• Using oven mitts, carefully invert each mold onto a plate and let it sit for 10 seconds. Then lift 1 corner of the ramekin and the cake should slip out. Sprinkle about 1/2 teaspoon Frangelico over each cake. Spoon berries around the chocolate cake and garnish with mint. Serve warm.

DRUNKEN BERRIES

Steps:

• Combine the red wine, star anise, cinnamon stick, cloves, brown sugar and salt in a medium saucepan and bring to a boil over medium heat. Reduce the heat to medium-low and simmer for 15 minutes. Strain into a medium bowl. Add the berries and stir to combine. Cover and refrigerate until chilled, 2 hours.
• To serve, spoon some of the berries and mulled wine into a coupe glass. Top with a scoop of frozen yogurt and garnish with some freshly grated cinnamon.

DRUNKEN BERRIES

Steps:

• Combine sugar with water in a saucepan over medium-high heat, stirring until the sugar has dissolved and the mixture comes to a boil. Reduce heat to low and simmer for 5 minutes; remove from heat and let stand 5 more minutes.
• Stir pear liqueur into the syrup and refrigerate for 1 hour.
• Gently combine strawberries, blueberries, and blackberries in a large bowl and pour syrup over the berries to coat. Allow berries to stand for about 3 hours to absorb flavors. Mixture can stand up to 3 days if desired.

DRUNKEN BERRIES WITH CHOCOLATE SAUCE

Steps:

• 1. Wash and split berries, place in bowl and add orange liqueur or extract, cover with plastic wrap and place in fridge for at least 30 minutes.
• 2. In a medium sauce pan add heavy cream and over medium heat bring to a slow boil and let reduce down some, break chocolate bar into pieces and add to cream,add salt and sugar, stir until chocolate is melted. Remove from heat and let cool. Will thicken some as it cools.
• 3. With a slotted spoon place berries in a glass serving bowl( I used my martini glasses) spoon chocolate over and top with whipped cream( store bought is ok, but I made mine with heavy cream and confectioners sugar to sweeten)