How To Make Chocolate Covered Rosé Champagne Strawberries // Lindsay Ann Bakes

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These Chocolate Covered Rosé Champagne Strawberries are a really fancy and fun twist on regular chocolate strawberries. The strawberries soak in the Champagne over night to soak up all that sweet rosé. Then we dip them in a silky pink chocolate coating and decorate with sprinkles.

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♡♡♡ THE RECIPE! ♡♡♡
Chocolate Covered Champagne Strawberries

Ingredients

fresh strawberries
1 bottle Rosé or Champagne
2 cups pink candy melts or color of your choice (may also use chocolate chips or chopped chocolate)
1-2 teaspoons vegetable oil or shortening
1/2 cup white candy melts or color of your choice, for decorative drizzle
gold edible stars, optional: https://amzn.to/2La5Fj7
edible gold shimmer/lustre dust, optional: https://amzn.to/2sfxcbR
gold and white sprinkles, for decorating: https://amzn.to/2xskiw1


Directions

Wash strawberries and pat dry. Fill a large jar or bowl with the strawberries. Pour Champagne over the strawberries until they are all covered. Cover with plastic wrap and let sit in the fridge for 24 hours. Remove strawberries and dry fully with paper towels. Make sure they are completely dry on the outside or the chocolate will seize up and ruin the smooth consistency of the chocolate.

Melt chocolate according to package directions. Add vegetable shortening or oil to get a velvety smooth and thin consistency, perfect for dipping.

Pour chocolate into a deep mug or cup. Hold the strawberries at the leaves and dip into melted chocolate until it is fully coated. Pull straight up and out of the chocolate. Use your free hand to tap the wrist of the hand holding the strawberry to help the excess chocolate slide off of the tip of the strawberry and back into your cup. Place dipped strawberries onto wax paper.

Add sprinkles or edible pearls, or snip off a tiny tiny piece from the corner of the bag and gently squeeze on to dried dipped berries, moving your hand from side to side in a quick and steady motion. Add sprinkles if desired or run a toothpick from the top down, to create a fancy design. Let strawberries dry fully, until chocolate has set (speed up the process by placing in the fridge or freezer for a few minutes).

If desired, wet a paper towel with champagne, run it around the edge of a champagne glass to get it sticky and then roll in a plate of edible gold stars, or sprinkles. Add strawberry to the rim by making a slice on the side, so it stay on securly.

Enjoy same day, or refrigerate if not serving immediately. These are best served within 24 hours of dipping.

Note: if you leave the chocolate dipped strawberries in the fridge, condensation might form and you will have water droplets on top of your strawberries or in between the berry and the chocolate, when you remove them from the fridge and they come back to room temperature.

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Q&A WITH LINDSAY ANN:    • Q&A (Ask Me Anything!) with Lindsay A...  

Hi, I'm Lindsay Ann! Baking Blogger & YouTuber from Los Angeles, and Food Network's "Cupcake Wars" WINNER, sharing my dessert recipes with my whimsical flair, festive party treats, and fun baking inspiration, to help you put a smile on the face of family and friends. Whether you only bake once a year and want to whip up a no-fail, show-stopping dessert, or you're the "hostess with the mostess", looking for some exciting, over-the-top recipe ideas, I've got something for everyone.

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