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Best Champagne Chocolate Covered Strawberries Recipe

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These champagne chocolate covered strawberries are elegant, delicious, and surprisingly simple to make. Infused with real champagne and rich chocolate, they’re the perfect party treat that looks like it came from a fancy bakery.

Ingredients

Scale
  • 1 pound fresh strawberries (large, firm, with bright green caps)
  • 8 ounces high-quality dark chocolate (e.g., Ghirardelli or Lindt)
  • 4 ounces high-quality milk chocolate
  • 1/2 cup champagne or sparkling wine (dry brut or prosecco)
  • 2 tablespoons heavy cream
  • 1 tablespoon coconut oil or vegetable shortening (optional, for thinning chocolate)
  • 2 ounces white chocolate (optional, for drizzling)
  • Gold luster dust or edible glitter (optional, for garnish)
  • Crushed pistachios or toasted coconut (optional, for garnish)

Instructions

  1. Wash strawberries gently in cold water, pat completely dry with paper towels, and let air dry on a paper towel-lined plate for 10 minutes. Ensure they are at room temperature before dipping.
  2. Pour 1/2 cup champagne into a small saucepan. Bring to a gentle simmer over medium heat and cook until reduced by half (about 5-7 minutes), to about 1/4 cup. Let cool completely.
  3. Chop dark and milk chocolate into small, even pieces. Place in a heatproof bowl set over a pot of barely simmering water (bowl should not touch water). Stir occasionally until 75% melted, then remove from heat and stir until completely smooth. Alternatively, microwave in 30-second bursts at 50% power, stirring between each burst.
  4. Stir the cooled reduced champagne and heavy cream into the melted chocolate until fully incorporated and glossy. If too thick, stir in 1 teaspoon coconut oil or vegetable shortening.
  5. Hold each strawberry by the green cap and dip into the chocolate, twisting gently as you lift. Let excess drip off. Place on a parchment-lined baking sheet. For even coating, use a toothpick or skewer inserted near the stem.
  6. If using garnishes, sprinkle crushed pistachios or toasted coconut onto the wet chocolate. For white chocolate drizzle, let dark chocolate set in fridge for 15 minutes, then drizzle melted white chocolate over the top using a fork or piping bag.
  7. Refrigerate the baking sheet for at least 30 minutes, or until chocolate is completely firm.
  8. Arrange on a platter and let sit at room temperature for 5-10 minutes before serving. Best served within 4-6 hours.

Notes

Don’t skip the champagne reduction—it concentrates flavor and removes some alcohol. Test one strawberry first to check chocolate consistency. Keep workspace cool. Use room temperature strawberries to prevent chocolate from seizing. Store in an airtight container in the fridge for up to 24 hours; best enjoyed same day.

Nutrition

Keywords: champagne chocolate covered strawberries, chocolate covered strawberries, party dessert, easy dessert, Valentine's Day, New Year's Eve

Find it online: https://cookluma.com/best-champagne-chocolate-covered-strawberries-recipe/