What could be better than wine-soaked chocolate covered strawberries? Nothing. Big thanks to The Feed Feed for this delectable recipe.
Pinot Noir Soaked Chocolate Covered Strawberries
Servings: Makes 1 dozen
- 12 large strawberries
- 1 cup Bonterra Organic Vineyards Pinot Noir
- 1 cup dark chocolate chips
- 1 tsp coconut oil
Wash the strawberries and pat dry. Place in a small bowl or baking dish and cover with the wine, making sure the strawberries are mostly submerged. Place in the fridge overnight.
The next day, remove the strawberries from the wine (save the leftover wine to drink, cook with or use for sangria!) and place on a paper towel to absorb excess moisture.
Meanwhile, set up a double-boiler by bringing 1 inch of water to a simmer and placing a tight-fitting heatproof bowl on top. Add the chocolate and coconut oil to the bowl and melt, stirring occasionally, until it is fully melted.
Line a baking tray with parchment paper. Dip the strawberries into the melted chocolate, tapping off excess, then set on the baking tray. When all of the strawberries have been coated in chocolate, set the tray in the fridge for about 15 minutes, or until the chocolate is set.
After 15 minutes, use any leftover chocolate and a fork to decorate the strawberries by dipping the fork in the chocolate and drizzling it over the berries (you may have to remelt the chocolate for a few minutes).