Chocolate Easter Strawberries Delight (Print)

Sweet strawberries coated in melted chocolate, finished with vibrant sprinkles for a festive touch.

# Components:

→ Fruit

01 - 20 large fresh strawberries, rinsed and thoroughly dried with leaves attached

→ Chocolate

02 - 7 oz good-quality dark or milk chocolate, chopped
03 - 3.5 oz white chocolate, chopped, optional for drizzling

→ Decorations

04 - 4 tablespoons assorted colorful sprinkles, Easter-themed preferred

# Directions:

01 - Line a baking sheet with parchment paper. Ensure strawberries are completely dry—any moisture will prevent chocolate adhesion.
02 - Place chopped dark or milk chocolate in a heatproof bowl. Melt gently over simmering water using a double boiler method, stirring occasionally until smooth. Alternatively, microwave in 20-second intervals, stirring between bursts, until completely melted.
03 - Hold each strawberry by the leaves and immerse into melted chocolate, swirling to coat almost to the top. Allow excess chocolate to drip off naturally.
04 - Place dipped strawberries on the prepared parchment-lined baking sheet in a single layer.
05 - While chocolate remains wet, sprinkle colorful sprinkles generously over each coated strawberry.
06 - Melt white chocolate using the same method as the primary chocolate. Using a small spoon or piping bag, drizzle decorative patterns over the chocolate-dipped strawberries.
07 - Allow chocolate to set at room temperature for approximately 30 minutes, or refrigerate for 10 to 15 minutes until firm.
08 - Serve immediately or store in a single layer in an airtight container in the refrigerator for up to 24 hours.

# Expert Advice:

01 -
  • They look like you spent hours on them, but you'll actually be done in fifteen minutes.
  • No baking involved means your kitchen stays cool and your stress stays low.
  • Even if chocolate work isn't your thing, the strawberries will look stunning because they're doing most of the visual heavy lifting.
02 -
  • Wet strawberries are a disaster—the chocolate seizes and slides right off, so that drying step isn't optional no matter how much you want to skip it.
  • Tempering chocolate would be nice, but it's not necessary here; the chocolate will still taste amazing and look beautiful even if it's a touch soft at room temperature.
03 -
  • If your chocolate gets too thick while you're dipping, place the bowl back over the warm water for a few seconds—don't let it get too hot or it'll become thin and runny.
  • Room temperature chocolate coating is actually easier to work with than tempered chocolate because it's more forgiving, and these will still look and taste beautiful.
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