© 2019 Christina Fogal

Chocolate Covered Strawberries

Chocolate Covered Strawberries are tons of fun to make.  I decorated these strawberries with orange candy melts to make them look like little carrots for Spring, but there’s no rules when it comes to decorating chocolate covered strawberries; use different colored chocolates, nuts, sprinkles, edible glitter and designs!

 

Chocolate Covered Strawberries


Strawberries (with leaves intact)
Orange candy melts* or any chocolate
Sprinkles, nuts, edible glitter as desired
Baking sheet and parchment paper

Wash and thoroughly dry the strawberries. 

Melt the candy melts in a double boiler over low heat or microwave the candy melts (in 30 second intervals) until they are completely melted and smooth.   

Using the strawberry leaves as a handle, carefully dip the strawberries into the melted chocolate.  Use a spoon to help cover the strawberries with melted chocolate.  Allow the excess chocolate to drip back into the bowl.  Place dipped strawberries on a parchment lined baking sheet.

Place a few candy melts into a small plastic bag.  Microwave until melted.  Snip off the end of the plastic bag and drizzle lines over the strawberries, creating a “carrot” look.

Refrigerate the dipped strawberries for 30 minutes.  (This sets the chocolate.)

Chocolate covered strawberries can be kept at room temperature for a day.  They can also be stored, tightly sealed in the refrigerator, for 2-3 days but they will loose a bit of the fresh flavor.  Chocolate covered strawberries can also be frozen, but should be enjoyed frozen as the strawberry will get mushy as it thaws.  


* White chocolate can be colored, but the food coloring must be oil based.

Christina Fogal

Carrot Cake
Chocolate Covered Strawberries
Christina Fogal
Carrot Cake