Free Issue! Try Saltscapes Magazine before you buy. Download Now



4 ounces (125 mL) vodka
2 ounces (50 mL) white crème de cacao

Chocolate-dipped Fruits

1     (4-ounce/125 g) bar of good chocolate
4     strawberries, with hulls attached
4     dried apricots
4     slices of candied ginger


Put several ice cubes into a chilled pitcher. Add 4 ounces (125 mL) vodka and 2 ounces (50 mL) white crème de cacao. Stir. Hold back the ice cubes with a spoon while pouring mixture into two chilled cocktail glasses. Garnish each with a sexy strawberry or stemmed cherry, if desired.

Chocolate-dipped Fruits
In top of a double boiler over hot, not boiling, water, partially melt chocolate. Remove from heat and stir until chocolate is completely melted. Keep over hot water and work quickly. Dip strawberries, apricots and ginger halfway into chocolate; lay on wax paper and keep in a cool place, loosely covered, until chocolate is firm. Peel gently off wax paper and arrange on a small doilied plate to serve.

Note: Other fruits, such as tangerine, mandarin or clementine segments, or grapes can be substituted, if strawberries are not available.


Rate this Recipe

You are commenting as guest.

Comments from Other Readers

You are commenting as guest.