Chocolate covered champagne strawberries
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 52.0
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 0.1 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 0.6 g
- Protein: 0.4 g
View full nutritional breakdown of Chocolate covered champagne strawberries calories by ingredient
Introduction
A fresh burst of fizz combined with the sweetness of chocolate and strawberries makes this a healthy and delicious party appetizer or dessert. A fresh burst of fizz combined with the sweetness of chocolate and strawberries makes this a healthy and delicious party appetizer or dessert.Number of Servings: 36
Ingredients
-
187 ml champagne (you'll only use about half)
36 fresh medium strawberries
2 cups semi-sweet or milk chocolate chips
Directions
Rinse and pat dry strawberries. Do not hull them or remove the leaves.
Line a cookie sheet with wax paper.
Working in 1/2 cup batches of the chips, melt the chips in a microwave safe bowl, 30 seconds at a time until the chips are melted and smooth (takes about 75 seconds total).
Dip each strawberry once into the chocolate to put a thin coating on, and place on the wax paper. Melt more chocolate as needed.
Allow the chocolate to harden (about 45 minutes, in the fridge if you have room).
Using a marinade injector, inject each strawberry with a small amount of champagne. Insert the injector into the strawberry near to the base of the stem - this will hide the hole. When the foam begins to come out of the berry, you know that's it. Each berry will have just a tiny bit of champagne.
* hint, when pulling the champagne into the injector, it will foam up. Tilt the injector so the needle is up until the foam settles, and then push out any air. This will give you more control over how much goes into the berries.
Return berries to the fridge and allow to chill at least another 20 minutes. Serve cold.
Makes 36 strawberries.
Number of Servings: 36
Recipe submitted by SparkPeople user CATGORE.
Line a cookie sheet with wax paper.
Working in 1/2 cup batches of the chips, melt the chips in a microwave safe bowl, 30 seconds at a time until the chips are melted and smooth (takes about 75 seconds total).
Dip each strawberry once into the chocolate to put a thin coating on, and place on the wax paper. Melt more chocolate as needed.
Allow the chocolate to harden (about 45 minutes, in the fridge if you have room).
Using a marinade injector, inject each strawberry with a small amount of champagne. Insert the injector into the strawberry near to the base of the stem - this will hide the hole. When the foam begins to come out of the berry, you know that's it. Each berry will have just a tiny bit of champagne.
* hint, when pulling the champagne into the injector, it will foam up. Tilt the injector so the needle is up until the foam settles, and then push out any air. This will give you more control over how much goes into the berries.
Return berries to the fridge and allow to chill at least another 20 minutes. Serve cold.
Makes 36 strawberries.
Number of Servings: 36
Recipe submitted by SparkPeople user CATGORE.
