Chocolate Hazelnut Filled Raspberries & Champagne

Happy Valentine’s Day!  Celebrate with an indulgent, but simple addition to your favorite sparkling beverage.

(Scroll to the end for the recipe.)

If you are looking for the perfect way to toast your sweetheart or just yourself, check out these fresh raspberries filled with chocolate hazelnut spread.  Frozen, they are a decadent addition to champagne or any other sparkling beverage.

After piping chocolate hazelnut spread into the center of a raspberry, place the filled raspberry on a parchment-lined baking sheet or a cooling rack.  If you use a cooling rack, the raspberries can rest between the horizontal bars as shown.

Place the baking sheet or cooling rack in the freezer until the raspberries and filling are frozen.  When frozen, the filled raspberries can be stored in a freezer storage bag or container for later use.

Then when ready for your toast, place a couple of filled raspberries in each champagne glass, and pop that cork!

There are just too hard parts about this recipe.  It is hard to not devour the raspberries as you fill them, and it is quite tempting to eat them straight out of the freezer before they make it to the champagne glasses!  If you succeed in saving enough for your toast, then a treat is waiting for you at the bottom of your glass.  Enjoy!

Chocolate Hazelnut Filled Raspberries & Champagne
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These chocolate hazelnut filled raspberries are delicious at room temperature, chilled, or frozen. Freeze them for a decadent addition to champagne.
Ingredients
  • 1 pint fresh raspberries
  • ¼ cup chocolate hazelnut spread
  • 1 bottle champagne or your favorite sparkling beverage
Instructions
  1. Rinse and dry the raspberries
  2. Place the chocolate hazelnut spread in a pastry bag fitted with a small pastry decorating tip. If you don’t have a pastry bag, you can use a quart-size storage bag and snip off a small portion of the corner. The tip or hole should be smaller than the center opening in the raspberries.
  3. Pipe the chocolate hazelnut spread into the center of each raspberries, filling the center to the top of the opening or just barely above the top.
  4. Place the filled raspberry on a parchment-lined baking sheet or a cooling rack. If you use a cooling rack, the raspberries can rest between the horizontal bars.
  5. Place the baking sheet or cooling rack in the freezer until the raspberries and filling are frozen. When frozen, the filled raspberries can be stored in a freezer storage bag or container for later use.
  6. When ready for your toast, place a couple of the filled raspberries in each champagne glass, and pop that cork!

P.S. Check out my author website jdcarothers.com for updates on the upcoming release of my novel where murder and romance are on the menu.

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