These chocolate hazelnut filled raspberries are delicious at room temperature, chilled, or frozen. Freeze them for a decadent addition to champagne.
Author: Pinot & Pie
Ingredients
1 pint fresh raspberries
¼ cup chocolate hazelnut spread
1 bottle champagne or your favorite sparkling beverage
Instructions
Rinse and dry the raspberries
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.
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.
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.
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.
When ready for your toast, place a couple of the filled raspberries in each champagne glass, and pop that cork!
Recipe by Pinot & Pie at https://pinotandpie.com/chocolate-hazelnut-filled-raspberries-champagne/