These boozy bites are so romantic!
- 1 lb strawberries
- 2 cups champagne
- 10 oz dark chocolate chips (I use Ghirardelli 60% cocoa)
Wash strawberries then put in an 8×8 or smaller pan. Cover in champagne. Refrigerate at least 24 hours. Place strawberries on a cooling rack over paper towels to let them air dry. Put in freezer for 10 minutes. Melt chocolate. Dip strawberries then place on foil lined baking sheet. Sprinkle as you go or the chocolate will harden and sprinkles won’t stick. Refrigerate or eat!
Champagne Marshmallow Dip
Bonus recipe!! I really enjoyed the Champagne Soaked Strawberries, but I didn’t get enough of the champagne taste. (Do you ever??) So I added this little bonus…..
- 2 cups of champagne
- 2 cups of marshmallow fluff
Bring champagne to a boil.
Simmer until golden and syrupy, reduced to about 1/2 cup.
Let cool slightly and whisk in fluff. This takes a while for fluff to melt and incorporate fully.
Let cool and thicken slightly. Dip fruit and eat immediately.
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It’s been awhile since I’ve made the instant pot version, I’m sorry.
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