As 2017 draws to a close, some of us like to look back at the past 365 days and do a little reflection. Here at Demetres HQ, we fondly remember our collaborations with local businesses and tastemakers, the exceptional artists we had the privilege of working with for our seasonal menus, the delicious recipes that chef Amy rustled up, and all of the photo feedback you fine folks shared with us regarding our new ice cream flavours. It’s been quite a year and we don’t know about you, but we’re ready to celebrate!

To put the finishing touch on the year, we’re noshing on some chocolate covered strawberries. Not just any strawberries though, oh no, we wanted some champagne soaked morsels of chocolate fruity delight. Think of these as the grown up cousins of ye olde jello shots – a little more refined in looks and taste but still dead easy to make.

 

Here’s what you’ll need:

Ingredients for making chocolate covered champagne strawberries including a bottle of champagne, strawberries, chocolate palettes, and little glitter and ball decorIngredients for making chocolate covered champagne strawberries including a bottle of champagne, strawberries, chocolate palettes, and little glitter and ball decor

  • 1 lb strawberries (about 12-15 large strawberries)
  • 1 bottle of champagne
  • 2 cups white melting chocolate wafers
  • 1 cup blue melting chocolate wafers
  • 1 cup pink melting chocolate wafers
  • Edible glitter, sprinkles, silver & gold dragées, etc. for decorating

 

Let’s get started!

First, pop that bubbly:

Top down shot of bowl of strawberries with an open bottle of champagne

Then place strawberries in a large bowl or mason jar and pour the champagne over the strawberries so that they are fully immersed. Refrigerate and let sit for at least 4 – 5 hours, or overnight. The longer they sit, the more champagne flavour they absorb. However keep an eye on the strawberries to make sure they don’t become too soft.

Hand pouring bottle of champagne into bowl of strawberries, submerging them

Remove the strawberries and pat them dry with a paper towel. Make sure to dry them as thoroughly as possible! If any liquid gets into the melting chocolate, it will seize – which basically means a grainy and lumpy texture, yuck.

Melt the white wafers over a double broiler. Stir in a few of the blue and pink wafers to create a very light purple hue. Holding on the stem, dip the strawberries into the chocolate and shake off any excess. Lay the strawberry on a piece of wax or parchment paper.

Hand dipping a strawberry into a bowl of white chocolate and laying it out onto wax paper

Decorate the strawberry however you want (it’s New Years – go all out!) before the chocolate fully dries. Then dip a couple more strawberries in that hue of chocolate.

Hand shaking off excess purple chocolate from strawberry

Add more of the blue and pink wafers into the chocolate mixture to get a slightly darker purple hue. Dip a few strawberries, decorate, and then repeat the process with the next shade.

Close up shot of hand dunking strawberry into bowl of light purple chocolate

Once all the strawberries are dipped and decorated let them sit at room temperature to allow the chocolate to harden.

Paintbrush sprinkling additional toppings onto chocolate covered strawberries for decoration

Serve right away, or store at room temperature until ready to serve. While they can be stored in the refrigerator for a couple of days, the strawberries will begin to wilt so it’s best to serve on the day you make them.

Two plates full of varying purple coloured chocolate covered champagne strawberries amidst glitter and NYE hats

And there you have it folks – the perfect bites to serve at your New Year’s Eve shindig. If you give these strawberries a shot, show them off to us on Instagram (@demetres) or Facebook and we’ll see y’all in the new year for more DIYs, recipes and behind-the-scenes goodness. Happy 2018!

 

Print Recipe
 Chocolate Champagne Strawberries
Two plates full of varying purple coloured chocolate covered champagne strawberries
Course Dessert, Snack
Servings
Strawberries
Ingredients
Course Dessert, Snack
Servings
Strawberries
Ingredients
Two plates full of varying purple coloured chocolate covered champagne strawberries
Instructions
  1. Place strawberries in a large bowl or mason jar and pour the champagne over the strawberries so that they are fully immersed. Refrigerate and let sit at least for 4 - 5 hours or overnight. The longer they sit, the more champagne flavour they absorb. However keep an eye on the strawberries to make sure they don't become too soft.
  2. Remove the strawberries and pat them dry with a paper towel. Make sure to dry them as thoroughly as possible! If any liquid gets into the melting chocolate, it will seize - which basically means a grainy and lumpy texture, yuck.
  3. Melt the white wafers over a double broiler. Stir in a few of the blue and pink wafers to create a very light purple hue.
  4. Holding on the stem, dip the strawberries into the chocolate and shake off any excess. Lay the strawberry on a piece of wax or parchment paper.
  5. Decorate the strawberry as you wish before the chocolate fully dries.
  6. Dip a couple more strawberries in that hue of chocolate, and then start to add more of the blue and pink wafers to get a slightly darker purple hue. Dip a few strawberries, decorate, and then repeat the process with the next shade.
  7. Once all the strawberries are dipped and decorated let them sit at room temperature to allow the chocolate to harden.
  8. Serve right away, or store at room temperature until ready to serve. While they can be stored in the refrigerator for a couple of days, the strawberries will begin to wilt so it's best to serve on the day of.
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