This cocktail tastes exactly like a chocolate covered strawberry.
If you are unfamiliar with Fruli, the Belgian white beer with pureed strawberries, here’s my post about my co-dependent relationship with Fruli which is brought to us in Canada by McClelland Imports.
So here’s what happened…
I love Fruli, and published that crazy post a few weeks back. The folks at McClelland Imports came across it, and miraculously, instead of fearing me as a paranoid weirdo, they invited me to participate in their current ’30 Days of Fruli’, which is showcasing recipes featuring – you guessed it – Fruli.
The truth is, my love for pure Fruli is so intense that I really hesitated to mess around with it. And frankly, the stuff is kind of hard to get my hands on at times.
But I was a trooper.
I went to my local LCBO in Toronto, and picked up a few bottles. Ironically, one of McClelland’s competitors was in the store doing an audit, and wound up helping me find it. The Fruli had been moved to another shelf, and as I went pale, hyperventilating, this nice man from XYZ Imports (not their real name) came over and offered to help. Not only did he take me to the Fruli, but he said that he secretly liked it too. (He had to whisper…there were other people from his company there…maybe his boss…I felt like I may have been in the middle of a Coke vs. Pepsi kind of thing, but actually, everyone was very civilized.)
So I happily skipped out with my Fruli, and headed back up to the Lake House, and started working on my recipe.
So I set up little shot glasses because I realized that I wasn’t going to be sober enough to finish this project unless I started doing this in smaller batches.
And I have to be honest. Fruli is just perfect on its own, so this was a tough little project.
I tried Amaretto, Hypnotique, Creme to Banane, Grand Marnier..and anything else I could find in the liquor cabinet. (I slept really well that night.)
Finally, I realized that whenever I buy strawberries, not only do I prefer them on their own, I like dipping them in chocolate. So, I pulled out some White Creme de Cacao, dropped it in a glass of Fruli, and voila…almost had it.
I created chocolate-dipped strawberries as a garnish, but I soon realized that this garnish not only looks pretty, it is an incredible taste sensation. In this photo, one strawberry was dipped in semi-sweet chocolate, then in Skor bits. The second was dipped in the same chocolate, and sprinkled with sea salt.
A few notes about dipping the strawberries:
- Try to find strawberries with stems – it looks a little prettier, and it makes them easier to hold when dipping in the chocolate
- When melting the chocolate, it’s a small amount, so use a very small glass (a shot glass works well for this), and make sure that the strawberries will fit inside
- Allow the dipped strawberries to chill in the fridge for a least a few minutes so that the chocolate sets, otherwise, you’ll slide the chocolate off when you slice and set it on the rim of the glass
Finally, pouring this cocktail into a glass that flares out really brings out the strawberry in the Fruli, and with that hint of chocolate from the Creme to Cacao…divine. Eating those strawberries just before consuming the cocktail is just a phenomenal taste treat.
Fruli is a beer that pours like a champagne, so I recommend that you bring the garnished glass with the Creme de Cacao to the recipient and pour the Fruli (or allow them to) so that the lovely fizz can be fully appreciated.
And if you haven’t tried Fruli yet, please do. If you are a vodka cooler/zinfandel type, but find them just a wee bit too sweet at times, this beer is for you. It is not hoppy at all, the strawberry is divine, and it is very refreshing during this hot weather, especially when it is very cold. And hopefully you’ll try this cocktail while strawberries are at their best.
- 2 small strawberries, ideally with stems
- 1 ounce semi sweet chocolate
- 2 tablespoons toffee bits (such as Skor)
- Pinch of coarse sea salt
- 1 ounce white Creme de Cacao
- 1 250 ml bottle Fruli, well chilled
- FOR THE GARNISH:
- Using a shot glass, melt chocolate at 50% in 30 second intervals in microwave.
- Meanwhile put Skor bits on a plate, and have
- Once melted, dip each strawberry in chocolate.
- Roll one coated strawberry in Skor bits, and sprinkle the second one with sea salt.
- Place on parchment paper and pop in refrigerator for 10 minutes.
- Pour Creme de Cacao in glass, preferably with a wide mouth.
- Remove strawberries from fridge, and holding by the stem, carefully slice a groove down the middle of each and place on rim of glass.
- Take garnished glass with Creme to Cacao to the recipient, with opened Fruli, and carefully pour until the beer comes up just below the bottom of the strawberries.