Chocolate-covered strawberries upgraded to a bubbly treat! This easy recipe has a sweet strawberry and champagne filling all inside a chocolate shell. These showstoppers are the perfect addition to your next party or make them for someone special. Champagne desserts are a fun idea for New Year's Eve, Valentine's Day, or bridal showers.
Recipe Source: Original recipe.
A chocolate shell filled with a champagne liquid center and a sweet strawberry. The perfect bubbly bite!
Prepare Ingredients
Assembly
Make approximately 30 champagne strawberries.
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Below you will find tips and tricks to help achieve the best results possible!
Strawberries - you must use canned or jarred strawberries for this recipe that have been preserved. Fresh strawberries will not work or last very long inside the candy. Frozen strawberries should also be avoided in this recipe.
Chocolate - you can use milk chocolate or dark chocolate. I used chocolate almond bark that I had on hand and it worked great. Chocolate bars or chocolate buttons (such as Merkens or Callebaut) would also taste delicious.
Fondant - use powdered or dry fondant. This item can be found online or in local baking supply stores. Bags are often labeled for candy making.
Plastic Candy Mold – a candy mold is needed to make these cordials. Hard plastic molds work best. Cordials can break when trying to push out of a silicone mold, and therefore I do not recommend silicone molds for this recipe. For these cordials I used a faceted dome design. You could also use a similar size bon bon mold or any other design or shape you would like. I use an eight cavity mold. The cavities are 1 1/4 inch in diameter and 3/4 inches deep.
Small spoon – you will need a utensil to help spread the chocolate into the mold. I have found that a small baby spoon is the perfect tool to use.
It is helpful to have two molds. You can assemble cordials in one mold, while the other one is hardening in the freezer. Have a friend or family member help you and set up an assembly line.
Cut strawberries on a plate to prevent staining your cutting board.
Line your working area with parchment paper to make for easier cleanup.
Keep checking the consistency of your chocolate. The chocolate will cool as you are building the candy and you may need to pop it back in the microwave for 30 seconds. It is difficult to get a good shell or flat smooth bottom if the chocolate is too thick.
If you prefer a thicker less runny filling, you can add more powdered fondant to the recipe until you achieve the desired consistency.
Don't add too much filling into the cavity or it will be difficult to seal the bottom of the candy. On the other hand, don't put too little filling in the cavity or you will end up with a lot of solid chocolate on the bottom of the candy. Find a happy medium where you fill the cavity 1/2 to 3/4 full.
When eating these cordials just pop the whole thing in your mouth! If you try and bite into it, the liquid center will make a big mess.
Champagne and strawberry are a nice combination, but you can switch out the champagne for another alcohol such as brandy.
You can make cordials nonalcoholic by substituting the champagne for strawberry juice packed with the jarred fruit.
Review
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