Champagne Strawberries

A rich chocolate shell filled with a bubbly champagne center and a sweet strawberry surprise. A truly elegant treat in every bite!

Prep:
20
minutes
Cook:
90
minutes
TOtal:
110
minutes

Ingredients

  • 10-ounce jar of strawberries in syrup
  • 3/4 cup powdered fondant (120g)
  • 2 tablespoons + 1/2 teaspoon champagne (prosecco or sparkling wine)
  • 12 ounces chocolate (340g)

Instructions

Prepare Ingredients

  1. Prepare the Mold: Start by thoroughly cleaning and drying your plastic candy mold. Ensure it's completely dry to avoid any water ruining the chocolate shell.
  2. Prep the Strawberries: Carefully remove 15 strawberries from the jar and cut them in half. Place the halved strawberries on a paper towel to drain excess syrup. Set them aside while you prepare the filling.
  3. Make the Fondant Filling: In a small bowl, combine the powdered fondant and champagne. Mix until smooth; the consistency should resemble pancake batter, flowing slowly off a spoon. Adjust the thickness if necessary, then set the mixture aside.
  4. Melt the Chocolate: Chop the chocolate into chunks using a serrated knife and transfer it to a clean, dry glass bowl. Melt the chocolate using the microwave in short 30-second intervals, or use a double boiler until it’s smooth and shiny. Be careful not to overheat or burn the chocolate.

 Assembly

  1. Create the Chocolate Shells: Spoon about ½ teaspoon of melted chocolate into one cavity of the candy mold. Using the back of a small spoon, spread the chocolate evenly up the sides of the mold, ensuring there are no holes for the filling to escape. Repeat this step for each cavity, reheating the chocolate as needed to maintain a smooth, spreadable consistency.
  2. Chill the Shells: Place the filled candy mold in the freezer for about 2 minutes, allowing the chocolate to harden. This will help prevent the sides of the shell from sliding down.
  3. Add the Fondant Filling: Once the chocolate shells have hardened, remove the mold from the freezer. Carefully add the champagne fondant mixture to each cavity, filling them about halfway.
  4. Incorporate the Strawberries: Gently press one strawberry half into the fondant mixture in each cavity, ensuring it sinks slightly to avoid floating.
  5. Seal the Cordials: Top each cavity with more melted chocolate, gently shaking the mold side to side to level it out. Add more chocolate if needed to fill the cavity completely. Pay close attention to the edges to seal the candy and prevent any filling from leaking out. Continue this process for all cavities.
  6. Set the Cordials: Return the filled candy mold to the freezer until the chocolate is fully set, approximately 7 to 10 minutes.

Make approximately 30 champagne strawberries.