Wash the strawberries under cold water and pat them dry with a paper towel.
Leave the stems on for a decorative touch, or remove them if you prefer.
In a shallow dish, pour Lillet Blanc and place the strawberries in it.
Gently toss the strawberries to ensure they are coated in Lillet.
Allow the strawberries to soak in Lillet for at least 1 hour. This step infuses the strawberries with a subtle floral and citrus flavor.
Strain out the remaining Lillet (You can use this in a cocktail later)
Allow the strawberries to drain on a paper towel and dry the outside of the strawberries as much as possible to allow the chocolate to stick.
In a microwave-safe bowl or using a double boiler, melt the dark chocolate. Stir occasionally until smooth and fully melted.
If desired, melt white chocolate in a separate bowl for drizzling.
Line a baking sheet with parchment paper.
Holding a strawberry by the stem (or using toothpicks for easier dipping), dip each strawberry into the melted dark chocolate, coating it evenly.
Allow any excess chocolate to drip off.
If you melted white chocolate, drizzle it over the dark chocolate-covered strawberries for a decorative touch.
You can also sprinkle chopped nuts or edible glitter on the chocolate before it sets.
Place the dipped strawberries on the parchment paper and let them set at room temperature or in the refrigerator for about 15-30 minutes, or until the chocolate hardens.
Once the chocolate is set, transfer the strawberries to a serving plate.
These Lillet-soaked chocolate-covered strawberries are now ready to be enjoyed as a delightful and sophisticated treat.
If not serving immediately, store the chocolate-covered strawberries in the refrigerator for up to 24 hours. However, they are best enjoyed fresh.
