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{VIDEO} Chocolate Covered Rosé Champagne Soaked Cherries

These Chocolate Covered Rosé Champagne Cherries are really fancy and fun twist on regular cherries. They're perfect for New Years, a wedding shower or a romantic occasion, or a fun girl's night or special brunch.


These are like the most fun adult dessert ever. They combine all of the best things, like chocolate and pink and champagne all in one pretty little treat.




The cherries soak in the Champagne over night to soak up all that sweet rosé. Then we dip them in a silky pink chocolate coating and decorate with sprinkles.





The longer the cherries soak in the rosé, the more sweet champagne they absorb, so you can leave these in the fridge for anywhere between 20 and 36 hours, depending on how you like them.


I like to serve them on a glass of champagne, with edible gold stars around the rim, for a fancy touch! Just wet a paper towel with champagne, run it around the edge of the glass to get it sticky and then roll in a plate of edible gold stars, or sprinkles.


I used pink candy melts and edible gold stars, but you can use regular chocolate, or any color combination you want to match the theme of any event of special occasion, to really customize these.



You can even use them to top your ice cream, cupcakes and more!



If you love this recipe, you are going to love my Rosé Cupcakes 


...or my Rosé Champagne Strawberries, so be sure to check those videos out too!


If you give this a try be sure to tag me in a picture on social media @thelindsayann, or share this video with somebody who you know would love these fancy champagne cherries!





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Chocolate Covered Champagne Cherries

Ingredients
  • maraschino cherries
  • 1 bottle Rosé or Champagne
  • 2 cups pink candy melts https://amzn.to/2IW75gl (or color of your choice, may also use chocolate chips or chopped chocolate)
  • 1-2 teaspoons vegetable oil or shortening
  • gold edible stars: http://amzn.to/28QBkGb


Directions
Wash cherries and pat dry and put in a large glass or bowl. Pour Champagne over the cherries until they are all covered. Cover with plastic wrap and let sit in the fridge for 24 hours. Remove cherries and dry fully with paper towels. Make sure they are completely dry on the outside or the chocolate will seize up and ruin the smooth consistency of the chocolate.

Melt chocolate according to package directions. Add vegetable shortening or oil to get a velvety smooth and thin consistency, perfect for dipping.

Pour chocolate into a deep mug or cup. Hold the cherries at the stem and dip into melted chocolate until it is fully coated. Pull straight up and out of the chocolate. Use your free hand to tap the wrist of the hand holding the strawberry to help the excess chocolate slide off and back into your cup. Place onto wax paper.

Add sprinkles or gold stars if desired and let dry fully, until chocolate has set (speed up the process by placing in the fridge or freezer for a few minutes).

If desired, wet a paper towel with champagne, run it around the edge of a champagne glass to get it sticky and then roll in a plate of edible gold stars, or sprinkles. Add cherries.

Enjoy same day, or refrigerate if not serving immediately. These are best served within 24 hours of dipping.