Chocolate Covered Strawberries & Cranberry Spitzer

This recipe is super simple and dairy free for those of you who need it.

-3 cups dark chocolate morsels

-1 1/2 tablespoons of soy/almond creamer (of course use plain cream if you would like)

-1/4 teaspoon salt

-1 tablespoon extra strong coffee or espresso 

-8-10 strawberries

-Ground nuts of choice, optional

Pour chocolate chips into a bowl. I learned this trick watching Ina Garten Place bowl in the microwave for 20 seconds. Remove and stir chocolate. Return to the microwave for 10 seconds. Remove, stir and cook for an additional ten sconds. Continue this cycle until it is almost fully melted. Add creamer, salt, coffee and mix. Continue with cooking cycle until fully melted.

Line a tray with parchment paper. Dip strawberries into chocolate, pull out, twist and place on paper. If you would like to add nuts, roll strawberries in nuts after chocolate.

Place in the refrigerator for about 30 minutes.

Serve with this cocktail below.

 Cranberry Spitzer

 Unfortunately I did not get a picture of the cocktail, but i think you all can imagine what it looks like. 

-Brut or extra dry Champagne (or prosecco)

-100% Cranberry juice from concentrate

-Raspberries

Personally, I am not a big fan of very sweet cocktails. For this reason, I recommend buying brut or extra dry Champagne. *If you only have prosecco or sparkling wine, that will suffice. I also recommend using this cranberry juice because there is no added sugar and the tart, bitter flavor cuts the sweet taste from the champagne. They pair well together.

Fill a champagne glass about 85%, add about 1 tablespoon of cranberry and finish with a raspberry or two for a nice presentation.