Chocolate covered strawberries might just be my all-time favorite dessert. So simple, and when well done, so delicious. I have a long loving relationship with them, having shared many parties and special moments together.
They were at our wedding (of course :)) and the one thing I remember making a point to eat. That says a lot because our wedding food was incredible and many hours were spent tweaking and revising the menu with the chef. Yet, amongst all the exotic Hawaiian foods and tastes and choices, I was fixated on a simple strawberry dipped in chocolate.Gwyne Mark Photography
Why soak them in Prosecco? Because Prosecco takes them to another level.
What is already an unbelievably delicious classic gets even better. And because it’s my birthday today and how better to spend your birthday than eating one of your absolute favorite desserts right?
I know what you are thinking — why not Champagne? For starters, Prosecco is much cheaper and does the same job. I have made these with Champagne and with relatively expensive Champagne. Guess what? Prosecco. Yep. Grab a nice $10 to $15 bottle and make sure to drink a glass (or two) while making these, it’s part of the fun.
2 Points Plus Each -- Recipe Makes Approximately 16 (depending on size of strawberries)
5 minPrep Time
2 minCook Time
7 minTotal Time
- 1 pound organic, ripe strawberries
- 1 bottle Prosecco
- 6 ounces dark chocolate (not more than 55 to 60%)
- 1.5 tablespoons coconut milk (full fat from can) or half and half
- Coarse Hawaiian Sea Salt (optional)
- Wash strawberries (leave greens attached) and thoroughly dry with paper towels. Place into a mason jar or container and slowly pour Prosecco until covered. Place in refrigerator and marinate for 24 hours.
- Remove strawberries from Prosecco and pat dry. Proceed to drink strawberry infused Prosecco while setting up a double boiler on the stove. Add chocolate and coconut milk, stir until melted. I recommend you take the time to temper the chocolate so they have a perfect finish! Click here for a link on How To Temper Chocolate.
- Dip each strawberry into molten chocolate, twirling until covered.
- Place on parchment (or wax paper) covered baking sheet and lightly sprinkle with Hawaiian Sea Salt. Let set in refrigerator for 45 to 60 minutes.
- Eat and Enjoy! These last about 1 to 2 hours at room temperature before the chocolate gets super soft.
- If you want to make these sans the Prosecco, just skip the soaking part. Wash and dry strawberries and continue from Step 2 of the directions.
- To learn more about a Double Boiler, read the notes section of my Coffee and Kahlua Mini Chip Brownies