12 large firm strawberries
2 oz semisweet chocolate or bittersweet chocolate
2-3 T Grand Marnier or other liqueur
1/2 c finely chopped toasted pecans or almonds (opt)
Line a small baking sheet with waxed paper. Leave green hulls on strawberries. Wash and dry. Coarsely chop chocolate; microwave (uncovered) on medium until almost melted, about 2 1/2 minutes. Stir until smooth. Use a plastic syringe to fill strawberries with liqueur. Dip in chocolate and nuts. Immediately place coated strawberries on waxed-papered-lined baking sheet. Refrigerate, uncovered. Berries will keep well for up to half a day, but will soften after that.