Chocolate dip in rosé sparkling |

Preparation time: 20 min

• Chocolate ganache preparation

  Chop both chocolates and place them in a bowl. In a saucepan, bring cream to a boil with the berries. Remove from heat cover and let steep for 8 minutes. Mix using a hand blender. Filter then reheat until it boils. Pour cream over chocolate. Melt 2 minutes then whisk gently. Spread plastic wrap at the bottom and sides of a dish. Pour the ganache still liquid at 1.5 cm of heigth. Place in refrigerator 3 hours, then 1 hour in the freezer, which will make the ganache firmer and easier to cut. Sprinkle the work surface lightly with cocoa. Turn the ganache over and remove the film. Cut out 1.5 cm wide strips, and then cut into cubes. Prick each cube with a wooden stick. Refrigerate.

• Chocolate dip preparation

  Chop the dark chocolate and melt it in a water bath until the temperature reaches 35 ° C. Keep on a water bath at this temperature.

• To serve

  Dip each cube of ganache into melted chocolate, and dip gently in a small glass of champagne well chilled. Repeat the operation as many times as you wish!