Read the ingredients and knew immediately what I was making. Just a little revision and an old recipe would be rejuvenated. My wife has always loved these, I just wasn’t sure how the extra liquid would work. It was a little softer but it tasted absolutely divine. I mean, who can resist a strawberry in champagne? So why not champagne in a strawberry. Add a side of whipped cream to dredge and… Can you say Mmmm?
Champagne Chocolate Strawberry Balls
To begin this recipe -- make sure you have some freezer space and some time to invest.
Champagne Strawberry Center
- 8 oz Almond Bark
- 2 T champagne
- 4 T butter
- 4 T mashed strawberries - no sugar added
- 6-8 drops red food coloring
- powdered sugar - as needed
Note: On strawberry mash - I used just a couple of solid, red berries. Cut them up small and then used a fork to mash them down to a pulp. I don't recommend a blender -- I like the small pieces, but you could puree, if so desired.
- Melt almond bark and butter together in microwavable bowl; about 1-2 mins.
- Add champagne, strawberry mash, red food coloring and powdered sugar
- Mix well to make a thick paste
- Roll into 1" balls and place on cookie sheet
- Freeze for approximately 2 hrs.
- 3 oz chocolate (I used milk chocolate)
- 1/4 c milk
- 2 T butter
- 1 tsp melted Gulf wax (optional, used to make less meltable in fingers)
- powder sugar - as needed to thicken just a little, still needs to be a little runny
- Mix chocolate, butter, wax and milk in microwavable bowl to melt, about 1-2 mins.
- Mix thoroughly
- If mixture is a little runny, add powdered sugar to thicken
- 2 oz Almond Bark
- 2 T butter
- 1 T milk
- 1 tsp melted Gulf Wax (optional, used to make less meltable in fingers)
- powdered sugar - as needed to thicken just a little
- Mix almond bark, butter, milk and wax in microwavable bowl to melt, about 1-2 mins.
- Mix thoroughly
- If mixture is a little runny, add powered sugar to thicken
Place frozen strawberry ball in coating of choice (white or chocolate). Stir around quickly to cover completely. Using a fork to remove ball from coating, tap on edge of bowl to remove excess coating. Place on a cookie sheet. I coat some in white, some in chocolate. Place cookie sheet in freezer for 2 hrs.
- whipped cream
Remove coated champagne strawberry balls from freezer and place the white ones in powdered sugar to give a dry coating and place the chocolate ones in cocoa powder. Of course, you can be whimsical and put a cocoa coating on the almond bark coated balls and vice versa. Mix it up and have fun. Be sure to have a small bowl of whipped cream to dunk them in. Be decadent.
Just remember -- this is going to take some time. Rolling the balls gets a tad bit boring but the amount of butter makes them smooth in the warm hand while forming so don't overwork the strawberry mixture. Seeing the expression on her face when she bites into these is worth the time and work.