January 1, 2022

Champagne Strawberries

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.

Champagne Strawberries

A chocolate shell filled with a champagne liquid center and a sweet strawberry. The perfect bubbly bite!


Anne Voss

  • 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)

Prepare Ingredients

  1. Clean and dry a plastic candy mold. The mold must be completely dry. Set aside.
  2. Remove 15 strawberries from the jar and cut them in half. Place strawberry pieces on a paper towels to drain. Set aside.
  3. Add fondant to a small bowl. Pour champagne over the fondant and mix well until smooth. The consistency should slowly run off a spoon, similar to pancake batter. You don't want it too thin or too thick. Adjust consistency, if needed. Set aside.
  4. Cut chocolate into chunks with a serrated knife and add to a separate glass bowl. Make sure the bowl is clean and dry. Melt chocolate in the microwave (using short 30 second intervals) or with a double boiler, until smooth and shiny. Be careful not to overheat or burn.


  1. Place a small amount of chocolate, ~ 1/2 teaspoon, into one cavity of the candy mold. Using the back of a small spoon, spread the chocolate up the side of the mold until the entire cavity is covered with chocolate. This will form the outside shell of the candy. Make sure there are no holes where the filling may escape. Continue making chocolate shells, one cavity at a time. You may need to reheat the chocolate, as you go, to keep the chocolate thin and easy to spread.
  2. Place the candy mold in the freezer for ~ 2 minutes to allow the chocolate shell to harden. This will prevent the sides of the shell from sliding down.
  3. Remove the mold from the freezer and add the champagne fondant mixture to each cavity. The amount can vary depending on how much chocolate has pooled in the bottom of the cavity. Fill the shell half full.
  4. Add one strawberry piece on top of the fondant mixture in each cavity. Gently press into the fondant so that the strawberry does not float.
  5. Top one cavity with more melted chocolate. Gently shake the mold side to side to level out the chocolate. Add more chocolate, if needed, to fill the cavity. Pay close attention to the edges in order to seal the candy and prevent the filling from leaking out. Continue topping all the cavities with chocolate, one at a time, until completed.
  6. Place candy mold back in the freezer until set, ~ 7 to 10 minutes.
  7. Unmold cordials by turning the mold upside down and gently tap on the countertop, if needed. If cordials do not come out easily, return the mold to the freezer for a few more minutes.
  8. Store cordials in an airtight container in the refrigerator until ready to serve.

Make approximately 30 champagne strawberries.

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Recipe Notes

Below you will find tips and tricks to help achieve the best results possible!

Cordials stacked on decorative tray

Ingredient Notes

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.

Supplies Needed

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.

Step by step cordial assembly process

Tips and Tricks

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.

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