Champagne Infused Chocolate Strawberries

When your friend turns 22, you can’t get away with just buying her a bottle of wine and calling it a night by going out with her. This is the season of crafting and holiday cheer, so I thought it would be fun to help my friend as she created an elaborate birthday party- full of champagne, chocolate, and strawberries (and princesses.. but that’s a story for another day). Most importantly, did you know these flavors could be combined?

We didn’t know how this would turn out well until we tried. But they were delicious! Light and sparkly, the strawberries were a fresh spot on a table full of cupcakes and wine. You can still use the champagne, but it will be flat- so think of a creative cocktail to jazz it up (especially if the champagne was inexpensive).

Champagne Infused Chocolate Strawberries (serves a party!)

• 2 pints of strawberries
• 1 bottle of champagne
• 2 tubs of Baker’s dipping chocolate
• Tupperware or jars

Wash your strawberries and pat them dry. Using a fork or a toothpick, poke holes into the strawberries to help them absorb the liquid. Put them in jars or tupperware and cover with champagne. Let them soak for 4-10 hours, depending on how prepared you are! You don’t want them to fall apart but they need time to infuse.

Take your strawberries out of the champagne and dab them on paper towels so the outsides aren’t too wet. Melt chocolate (we used Baker’s dipping chocolate meant for this activity, and it melts in the microwave easily). Dip away and find extra hands so your chocolate doesn’t harden while you do this!

Once dipped, stick your strawberries onto some foil or parchment paper and put them in the freezer for 2-5 minutes. This will allow the chocolate to cool quickly and then you can gently move them to a serving plate.

Enjoy,

Marisa

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