Best served in a bubble bath with chilled champagne, but after a fine meal is acceptable.

12 each fresh strawberries 1 1/2 ounces Grand Marnier 4 ounces white chocolate 4 ounces milk chocolate

Quickly rinse the berries in cold water, pat dry with a towel and place in a bowl. Pour the Grand Marnier over the top and let stand for 20 minutes.

Put the white chocolate in a soup cup and microwave for 30-40 seconds. Test the chocolate with a fork to see how melted it is. Chocolate will hold its shape even when melted. Stir briskly with a fork. If it is still lumpy, microwave in 10 second increments until smooth.

Dip berries on one side only and place on waxed paper covered plate. Chill for 10 minutes. Repeat with milk chocolate, dipping the other side. Chill.


1 envelope unflavoured gelatin 1/4 cup cold water 3 eggs 1/3 cup sugar 1/4 cup Amaretto 1 cup whipping cream Sliced strawberries, optional, for garnish Mint leaves, for garnish

In a 1 to 2 quart pan. sprinkle gelatin over water; let stand for 5 minutes to soften.

Heat over medium heat for 30 seconds, or until mixture begins to simmer. Remove from heat.

In a small mixer bowl, beat eggs on high speed for 2 minutes, or until slightly thick. Slowly beat in sugar, Amaretto and gelatin.

In a large mixer bowl, beat cream until it mounds softly. Add egg mixture and fold in to blend.

Pour into a 1 quart mold or into individual serving dishes. Refrigerate for 3 hours or until mold is set.

Unmold onto serving plate or serve from individual dishes. Garnish with fresh sliced strawberries and mint, if used. SERVES 4

Contributed by: Edit

Community content is available under CC-BY-SA unless otherwise noted.