12 medium-large strawberries 1 oz semi-sweet chocolate, coarsely chopped
1 ½ tspn brewed coffee 1 tspn coffee liqueur

Place strawberries in bowl. Melt chocolate with coffee and liqueur. Boil in a 'bain-marie' over gently simmering water. Stir until smooth. Dip bottom half of strawberries in chocolate. Arrange stems up on aluminium foil. Refridgerate until choclate is set. These are lovely served on a small glass plate lined with a pretty doily. The strawberries can be prepared 1 day ahead and refridgerated.