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Serves Makes one basket | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

6 ounces semi-sweet chocolate bits
2 ounces white chocolate or white chocolate coating
2 ounces milk chocolate coating
6 pieces gelatin candy
2 ounces Marzipan


Melt chocolates in 3 separate bowls in 175 degrees oven for 30 minutes, stirring every 10 minutes. Fill wax paper cone tube with star tip, fitted in with semi-sweet chocolate. Using a small whiskey glass as a mold, take a piece of tin foil and firmly place all over glass. Working down first, pipe strips going in the opposite direction. Chill until very firm. Remove tin foil and refrigerate. Pipe rounds on wax paper for handles and chill. When firm, attach to both sides of bucket. Return to refrigerator. With a sharp knife, cut gelatin candy into 4 pieces. Dip each piece in white chocolate. Put “ice cubes” in refrigerator.

Mold marzipan into the shape of a champagne bottle. Dip completely in milk chocolate coating. Chill until shape is firm. Dip top in white chocolate. Fill wax paper cone with small amount of white chocolate. Pipe name of favorite champagne in front of basket. Chill. Fill bucket with ice cubes and place champagne bottle in center. Glue in with white chocolate. Chill until ready to serve. Enjoy!

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