While plain old chocolate-covered strawberries are delicious in themselves (I’ve blogged about those before) some evenings or afternoons call for something with a little more Oomph; champagne gives strawberries exactly that!
Making these champagne-y berries is a little more complicated than simply serving your friends some fruit, but I think they’re fun and worth the effort!
Oh and a quick note: my partner got excited about injecting the berries with other sorts of alcohol, so we tried rum, vodka, and whiskey. We both felt all three options were too strong and they overpowered the strawberries; we would not recommend them!
100 g good quality dark chocolate (I used Côte d’Or)
A cup of champagne (you might want to buy a mini-bottle of champagne, unless you want to drink the left-over champagne from a full-size bottle)
A sheet of parchment paper or wax paper
A bain marie (double boiler) and stove, or a bowl and microwave
1. Wash the strawberries.
2. Fill the syringe with champagne and then inject each strawberry. Just experiment with it a little and see how much champagne you want in each strawberry. You will actually see the fruit fill out and become more plump. You’ll know if you’ve injected too much because the champagne will start squirting out of the fruit. It’s quite a fun process 🙂
3. Once all the berries have been injected, melt some chocolate in a bowl. Ideally, one ought to temper the chocolate (go to this website for a pretty clear explanation of how to do it in case you are not familiar with the process). Tempering will ensure that the chocolate is glossy and shiny. If you don’t have the time and/or the patience, you can skip the tempering.
4. Carefully dip each strawberry into the chocolate, holding the leafy portion of it, and then place it on a tray lined with parchment/wax paper.
5. Once all the berries have been coated, let them set on the tray for about 30 minutes.
6. Serve them to your guests!