Tipsy, Glitzy Chocolate-Covered Strawberries
Toast your New Year's Eve party guests with strawberries and champagne! Each berry is dipped in dark chocolate, then brushed with food-safe metallic luster dust. Luster dust is available for purchase at cake decorating supply stores. Pipettes deliver a sip of bubbly champagne, so give it a squeeze as you take a bite of the strawberries. Pipettes are sold online and at many specialty kitchen stores.
Heather Baird SprinkleBakes.com
Ingredients
- 12 ounces dark chocolate, melted
- 12 large strawberries, washed and thoroughly dried
- gold and silver luster dust
- 1/2 cup sparkling wine, prosecco or champagne
- 12 culinary pipettes
- soft bristle paintbrush
- piping bag
- Yield: 1 dozen
Instructions
Cover a work surface with parchment paper. Dip each berry in melted chocolate (Image 1) and place on the parchment paper to dry (Image 2). Allow the berries to stand until the chocolate is firm, about 20 minutes (or refrigerate to speed setting).
Heather Baird SprinkleBakes.com
Heather Baird SprinkleBakes.com
Load the dry soft-bristle brush with luster dust and brush it across the set chocolate (Image 1). Cover all of the exposed chocolate with the dust (Image 2).
Heather Baird SprinkleBakes.com
Heather Baird SprinkleBakes.com
Place the champagne in a glass. Fill each pipette by squeezing them between your fingers, then insert the open end into the champagne.
Heather Baird SprinkleBakes.com
Insert each filled pipette into the top of each berry.
Heather Baird SprinkleBakes.com
Transfer leftover chocolate to a piping bag with the end snipped and drizzle over berries. Let stand until set, about 15 minutes. Serve immediately or store in the refrigerator until ready to serve.
Heather Baird SprinkleBakes.com