24 lg. strawberries
Orange flavored liqueur
8 oz. semi-sweet chocolate
3/4 c. heavy cream
1 tbsp. powdered sugar
1 tbsp. orange flavored liqueur

With injection needle, inject 24 unblemished strawberries with stems attached with orange liqueur and let stand at room temperature for 30 minutes.

In top of a double boiler, over warm water, melt chocolate. Stir constantly until candy thermometer reads 125 degrees. Let chocolate cool to 85 degrees, and keep at that temperature by setting pan periodically over warm water.

Hold each strawberry by stem and dip into chocolate, letting excess drip back into the pan. Place berries carefully on a baking sheet lined with buttered waxed paper and let chocolate harden.

In a bowl, beat cream cheese with sugar until it forms stiff peaks. Fold in the 1 tablespoon orange flavored liqueur.

Arrange strawberries on dessert plates and serve with cream.

NOTE: Do not attempt chocolate dipping during humid, hot weather.