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Fourth of July Potluck Dessert

Posted by terrepruitt on July 5, 2014

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle YogaIf you saw my last post you know that I was going to make something that I had seen on Facebook for a party I was going to.  I thought it would be a really quick thing.  WHAT IS WRONG WITH ME?  Never, when I make a recipe for the first time, is it a quick thing.  Also, I was reminded why I never melt chocolate.  I don’t know how.  I think the hotter the burner/pan/water the better.  NOT THE CASE!  So I attempted to make pretty Fourth of July Strawberries.  Well, I ended up with yummy strawberries, but they were far from the pretty picture I originally saw on Facebook.  Also, they took WAAAAAAAAAAAAAY longer than I thought.  I started later than I wanted which had us arriving at the party WAY later than I wanted.  But . . . . that is what I get.  And I really do know better.  I just thought . . . . wrong, obviously.  So I made Champagne 4th of July Strawberries.  The “recipe” is here along with some things I learned and/or experienced.  Perhaps this will help you when you attempt to make them next year.


Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga




Champagne 4th of July Strawberries

I used:

*A large container of strawberries
*mason jars
*a bottle of sparkling wine/champagne
*about 3/4 of a package of white chocolate chips
*blue food coloring

Wash the strawberries.  Put them in the jars, fill the jars with champagne.  Seal the jars.  Let the jars set in fridge at least 24 hours.  When you are ready to make the dessert, take the strawberries out of the champagne and let them dry.  (The dryer they are the better!)  Mix the food coloring into sugar.  Melt your chocolate.  Dip the strawberries in chocolate, then the sugar.  Place on serving tray.



Ok, FIRST of all . . . . one of the best things that comes out of this is strawberry flavored champagne.  Yeah, it is flat, but . . . then it is just like strawberry wine!  (Oh, that reminds me, I have mine to drink tonight—yay!)

So, originally I used chop sticks to remove the Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yogastrawberries because I just didn’t want to stick my fingers in the champagne because I was planning on drinking it later.  Only with the first jar.  Once one jar was empty of strawberries I poured the liquid in it and then just plucked the strawberries out with my fingers of the remaining jars.  I set the strawberries on a paper towel to dry.  I patted them “dry”.  They DID NOT dry.  The chocolate did not really want to stick to the strawberry.

I do not know how to melt chocolate, so something that should have taken a few minutes took forever.  I tried three different methods and the last one . . . .the one I should have started with . . . proved to be the best, but still, as most people know (except me) HIGH heat is not good for chocolate or white “chocolate”.  But I was thinking that it would get hard while I was dealing with each strawberry so I wanted it really “melty”.  Most of you will not have the trouble with the chocolate I had.  I had seen some recipes with frosting instead of chocolate, that does not sound as good to me so I opted for the chocolate.  While I was struggling with the chocolate I kept thinking, “I should have gone with the frosting!  I should have gone with the frosting!”

I ended up having to SPREAD the chocolate on each strawberry.  So I would spread, then stir, then spread, then stir all the while battling my “too hot” chocolate.  After the first tray my husband walked by and bravely said, “Can I do anything to help you?”  And I made him stir while I spread the chocolate on the rest of the strawberries.

I prepared WAY too much sugar.  So that is why I did not give an amount in the above “recipe” because I have no idea.  I later saw something that said 1/4 of a cup.  I think I make 3/4 of a cup of sugar.  Also, I couldn’t find any type of sugar in the store besides powdered, regular, and extra fine.  So I just used regular sugar.

I found that pouring the sugar on worked well.  I used a spoon to pour it on the end of the strawberry.  Although, I think if you properly melted the chocolate and waited a bit before dipping in the sugar, it would be fine.  But with my seized chocolate (see I knew WHAT it was doing, I just didn’t know WHY) the pouring method worked great.

Put the strawberries down where you want them to remain.  Once they were on the tray they were NOT moving.  Again, that could be because of the overheated chocolate.  I will try this again.  In fact, I didn’t use all the chocolate so I am going to attempt it again.  Although I am using my seized, crumpling, leftover chocolate . . . so we will see.

The people at the party were very kind and said the strawberries were pretty.  I think they were admiring the colors not the texture.  And then once a bite was taken it didn’t matter.  Chocolate, whether white, milk, dark, or semi-sweet, on a strawberry is really yummy.  So these were ok.  Not the pretty thing I envisioned, but they were yummy.

And I learned a lot.  I look forward to my next attempt!

So, how was your Fourth of July?  Does a white chocolate dipped champagne strawberry sound good to you?

6 Responses to “Fourth of July Potluck Dessert”

  1. Sonja said

    Oh Terre, they were absolutely terrific. And I’m so glad you brought two trays. We enjoyed 2 berries apiece along with some wine, LOVED IT. I will do the strawberry champaign soon, what an excuse to buy a huge box of strawberries at Costco. Thanks for all the effort and we enjoyed having you both of course.


  2. Liv said

    White melting covering stuff (forget the official name) at michaels melts much more easily and smoothly and tastes like white chocolate. Also water/liquids make chocolate seize so I would try dusting the berries in a light coating of powdered sugar to absorb excess liquid but you may not have the issue with the melting stuff. They look really pretty though and the strawberry wine/champagne sounds delish!

    Liked by 1 person

    • “White melting covering stuff” is a much more accurate name then “white chocolate” as chocolate is not white . . . there really isn’t white CHOCOLATE. YES. Water is what made my white candy seize. I learned that AFTER the project. It was seized BEFORE I put dipped the berries in. They did look ok. And they were very yummy. I wish I would have had time to do them for this year’s party. But we were invited at the very last minute so I didn’t even think about doing them.

      LOOK at you commenting on your vacation! XO


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