Chocolate Covered Champagne Strawberries

Chocolate Covered Champagne Strawberries –

Strawberries soak in a Champagne spa then slip into a silky chocolate robe to seduce your taste buds. When you bite into one of these, the snap of smooth chocolate gives way to a juicy berry enhanced with bright bubbly flavor.

Strawberries in Champagne

Some people like to pluck strawberries out of their Champagne and eat them right away. I like to let the berries linger. The soak in sparkling wine enhances their natural sweetness.

When I posted a photo of this recipe on Facebook and asked readers what they would name it, you all came up with some cute ideas. I liked “Date Night Delights” by Meg in Pennsylvania. It resonated with me. Since my son was born three years ago, I learned a great date night doesn’t have to be extravagant or expensive. My husband Jason and I often enjoy dates at home. We catch up with each other after we read the “The Very Hungry Caterpillar” four times and tuck the little guy into bed. 

You could dip these with your sweetheart for a fun in-home date night or you could make them in advance and surprise your sweetie with a special treat. 

Strawberries in a Strainer

You need one pound of strawberries. Smaller strawberries taste sweeter than the big ones. Wash them, then pat them dry.

Strawberry in a Champagne Glass

Feel free to pour yourself a glass while you work.

Strawberries Soaking in Champagne

Pour three cups (24 ounces) of semi-sweet Champagne or sparkling wine over your berries. You can do this in a bowl or a jar. If you use a bowl, cover it with plastic wrap and make sure the berries are all submerged. You can place a dish on top of the plastic to gently hold them down. 

Let them soak for at least 24 hours. The longer the berries soak, the more alcohol they absorb. If you want your strawberries to have a more pronounced alcohol flavor, you can poke small holes in them with a toothpick before you pour on the Champagne.

Bowl of Strawberries

After the berries drink their fill, remove them from the Champagne and gently pat them dry. You want to remove excess liquid from the surface but you don’t want to pull the juicy goodness out of the berries.

You can use the leftover Champagne or wine in other recipes like Chocolate Champagne Frosting. 

Spooning Oil into Chocolate

Next up, the Strawberries take a plunge in a chocolate hot tub. Melt two cups of semi-sweet chocolate chips with two teaspoons of vegetable oil. The oil makes the chocolate easier to bite through and adds extra shine.

Chocolate Dipped Strawberry

I may have sampled one…or three while they were dripping with warm chocolate.

Chocolate Covered Strawberries

Place the berries on a cookie sheet covered with parchment paper or wax paper. Let them cool.

Drizzling White Chocolate on Chocolate Covered strawberries

You can drizzle them with melted white chocolate or white candy melts to add an extra special touch. I use a Wilton squeeze bottle. I use these for decorating all the time. I get them two for a dollar at the craft store. If you don’t have one, you could snip the corner off of a plastic sandwich bag to turn it into a pastry bag.   

Chocolate Covered Strawberry in a Champagne Glass

I’m raising my glass in a toast to you. Thanks for reading! Let me know who you are making these for in the comments.

Don’t miss out on more sweet recipes. You can follow me on Pinterest, Facebook, or Twitter.

You can also Follow my blog with Bloglovin

Chocolate Covered Champagne Strawberries

An easy yet impressive recipe for strawberries soaked in Champagne then dipped in chocolate.


Write a review

Save Recipe
Print

Ingredients
  1. 1 pound (about 4 cups) fresh strawberries
  2. 24 ounces (3 cups) semi-sweet Champagne or sparkling wine
  3. 2 cups semi-sweet chocolate chips
  4. 2 teaspoons vegetable oil
  5. 4 ounces (1/2 cup) melted white chocolate (optional)
For Champagne Soak
  1. Wash strawberries. Pat dry.
  2. In large bowl or glass jar pour champagne over strawberries. Make sure they are fully submerged.
  3. Cover. Let soak for 24 to 36 hours.
  4. Remove berries from Champagne. Gently pat dry.
For Chocolate Dip
  1. Cover baking sheet with parchment paper or wax paper.
  2. Melt chocolate chips with vegetable oil over low heat, stirring frequently.
  3. Dip berries in chocolate.
  4. Place dipped berries on prepared baking sheet to dry.
  5. If desired, drizzle with melted white chocolate.
Notes
  1. These are best served within 24 hours of dipping. You can store them covered in the refrigerator for a day.
Frosting and a Smile http://frostingandasmile.com/

You might also like…

22 comments on Chocolate Covered Champagne Strawberries

  1. David DeCosmo
    January 12, 2014 at 8:11 pm (9 years ago)

    Especially tempting!

  2. Beth @ The First Year Blog
    January 15, 2014 at 11:23 pm (9 years ago)

    Oh Laurie! I would pay big bucks for these – looks amazing! Nice photos too!
    Beth @ The First Year Blog

  3. Haley
    January 17, 2014 at 6:40 pm (9 years ago)

    This is brilliant, is this an original idea? Props for creativity!

    • Laurie (Frosting and a Smile)
      January 17, 2014 at 7:04 pm (9 years ago)

      Thank you Haley. I originally got the idea for soaking fruit in alcohol from a friend. She brought cherries soaked in vodka to a cookout. I’ve been playing with variations ever since.

  4. CakePants
    January 19, 2014 at 8:44 pm (9 years ago)

    Ooh wow, sounds like the perfect treat for Valentine’s Day! I’m definitely going to try making these! They look beautiful.

    • Laurie (Frosting and a Smile)
      January 20, 2014 at 2:57 pm (9 years ago)

      Thank you! I like your blog name. For a big meal my dad always says, “I hope you brought your eating pants.”

      • CakePants
        January 20, 2014 at 4:26 pm (9 years ago)

        Thanks! That’s precisely what I was going for with the name 🙂

  5. Cleopatra R
    January 24, 2014 at 8:53 pm (9 years ago)

    Definitely trying this out for my Romeo and I.

  6. Maggie Unzueta (@maggieunz)
    January 29, 2014 at 10:20 am (9 years ago)

    Forget flowers, for Valentine’s Day, I want chocolate covered strawberries. 🙂

  7. Shelby Williams
    February 10, 2015 at 6:50 pm (7 years ago)

    Can you keep the champagne and drink it afterwards? I’m making this for my man, I’m sure he will love it!

    • Laurie @ FrostingAndASmile
      February 11, 2015 at 3:24 pm (7 years ago)

      I’m sure your man will love it too! You can drink it afterwards. It won’t be fizzy and you might have to strain out some strawberry seeds.

  8. Chandra
    February 11, 2015 at 2:28 am (7 years ago)

    When soaking the strawberries, do I leave them out or refridgerate them?

    • Laurie @ FrostingAndASmile
      February 11, 2015 at 3:25 pm (7 years ago)

      Hello Sandra,
      You can do it either way and it will work. Good luck!

  9. Nichole
    February 21, 2015 at 11:37 am (7 years ago)

    Making these for a bachelorette party today. Can’t wait to impress the ladies. Thanks for sharing the recipe.

    • Laurie @ FrostingAndASmile
      February 22, 2015 at 8:09 pm (7 years ago)

      Congratulations to the happy couple! I hope the ladies enjoyed them.

  10. Erika
    December 26, 2015 at 5:00 am (7 years ago)

    Hello…I’m not a huge drinker so I’m not really sure which kind to choose?? Could you please give me a few suggestions?? Which champagne/wine did you use?? (Or is your favorite??)
    Thank You…
    Erika

    • Laurie @ FrostingAndASmile
      January 1, 2016 at 10:38 am (7 years ago)

      Hello! Any sweet sparkling wine will do. I like Asti Spumante.

  11. Dawn
    April 4, 2016 at 3:27 pm (6 years ago)

    I want to try these for my sister’s shower this weekend. Originally, I was going to infuse the strawberries with sparkling Moscato after they were dipped in chocolate, but we did a test run and the alcohol just drips out of the strawberry and you can barely taste any of the alcohol. Similarly, the pipettes are hard to use and again, I didn’t taste much. I am hoping this will work better. Did you find it hard to get the chocolate to stay on since they were soaked? I know you patted them dry, but I keep reading how you can’t let any moisture mix with the melted chocolate at all. Also, what do you think about using coconut oil instead vegetable oil? My husband (who is the baker in our family) hates to add any oil or shortening to chocolate, but then I find his chocolate clumps, so I am going to try to convince him that we try this instead…

    • Laurie @ FrostingAndASmile
      April 4, 2016 at 4:28 pm (6 years ago)

      Hi!
      The alcohol you choose makes a big difference. If you choose something mild tasting, it won’t be as pronounced as something stronger. Also, you can soak them longer if you want them to taste stronger. I have had no trouble keeping the chocolate on. I’ve heard about people using coconut oil as an alternative, but I haven’t tried it myself. If you try it, please let me know.