Currently back in Australia’s heat, and all I want to do is have afternoon teas & sip on Rosé on ice. In case you haven’t seen my Summer picnic post, you can check it out here. I love the way we Australians do Summer, it’s the most relaxed time of year in my opinion. Rosé, particularly Le Petit Rosé by Jacob’s Creek is a personal favourite because I feel like there are many many valid excuses to drink it. When I work from my hammock on Summer afternoons, it’s my drink of choice to accompany me.
Here’s a new recipe post for you all, show you how I make one of my favourite treats, incorporating Le Petit Rosé!
I’ve been making chocolate covered strawberries since I was a kid. It’s one of the easiest things you can make and serve at a get together, and they can be really pretty, too! I’ve partnered with Jacob’s Creek to share with you guys my drunken chocolate strawberry recipe.
What you will need:
3 x Punnets of Strawberries
2 x 250g bags of white chocolate melts
1 x bottle of Jacob’s Creek Le Petite Rosé
1 x Red Food Colouring
1 x Yellow Food Colouring
Decorative Food Items (edible gold leaf, edible glitter, sprinkles, flowers, etc. – whatever else you like to decorate with!)
When you buy your strawberries, try to compare the punnets so you have ‘normal’ looking, similar sized and shaped strawberries. Get as many as you like. I usually get three punnets, and pick out around thirty, similar sized strawberries.
Wash your strawberries, and then place them in a large bowl. Take your bottle of Le Petite Rosé, and fill the entire bowl so your strawberries are covered. Place in fridge to soak overnight. You can leave them to soak for a few hours if you don’t want the rosé flavour to be as strong.
Take your strawberries out of the fridge, and place on a paper towel. Dab them dry so the chocolate will stick to the strawberries.
Place your chocolate melts in a glass bowl. I like to melt them in the microwave, but you can also use the stove, depending on which you prefer. Melt and stir your chocolate until they have a smooth consistency.
Colour your chocolate using 2 parts red, 1 part yellow food colouring. I like to start with a light colour, and gradually add more food colouring after dipping several strawberries to get a variation of different colour shades.
Grab the stem of your strawberries and dip in the chocolate so that most of the strawberry is covered. Place on a cold tray or plate, and decorate while the chocolate is still wet. I like to use edible gold leaf, edible glitter, sprinkles, and flowers.
Refrigerate your strawberries! It shouldn’t take long for the strawberries to set.
Serve and enjoy! Eat them up and share your creations with me before you eat them! 🙂
This post was created in collaboration with Jacob’s Creek.