Name: Easter Chocolate Covered Strawberries
Ingredients: Fresh Strawberries: 2 pounds, choose large, ripe, and firm strawberries. These are the stars of the show, so selecting high-quality berries is key for both flavor and visual appeal. Rinsing and thoroughly drying them is crucial for the chocolate to adhere properly.; Semi-Sweet Chocolate Chips: 12 ounces, for a classic chocolate flavor. Semi-sweet offers a balance of sweetness and bitterness that complements the strawberries perfectly. You can also use dark chocolate for a richer taste or milk chocolate for a sweeter option.; White Chocolate Chips or Candy Melts: 8 ounces, for drizzling and decorative accents. White chocolate provides a beautiful contrast to the dark chocolate and allows for color customization with food coloring. Candy melts are also a great option for vibrant colors and easy melting.; Vegetable Shortening or Coconut Oil: 1 tablespoon, to help thin the chocolate and create a smoother, glossy finish. This small amount of fat makes the chocolate easier to dip and prevents it from seizing.; Sprinkles, Toppings, and Decorations: Assorted Easter-themed sprinkles, mini chocolate chips, chopped nuts, shredded coconut, pastel candies, edible glitter, etc., for festive embellishments. Get creative and choose toppings that match your Easter theme and personal preferences.; Optional Food Coloring (Gel or Oil-Based): For coloring white chocolate to create pastel shades like pink, blue, yellow, and green for a true Easter palette. Gel or oil-based food coloring is recommended for chocolate as water-based coloring can cause it to seize.

Ingredients

Fresh Strawberries: 2 pounds, choose large, ripe, and firm strawberries. These are the stars of the show, so selecting high-quality berries is key for both flavor and visual appeal. Rinsing and thoroughly drying them is crucial for the chocolate to adhere properly.
Semi-Sweet Chocolate Chips: 12 ounces, for a classic chocolate flavor. Semi-sweet offers a balance of sweetness and bitterness that complements the strawberries perfectly. You can also use dark chocolate for a richer taste or milk chocolate for a sweeter option.
White Chocolate Chips or Candy Melts: 8 ounces, for drizzling and decorative accents. White chocolate provides a beautiful contrast to the dark chocolate and allows for color customization with food coloring. Candy melts are also a great option for vibrant colors and easy melting.
Vegetable Shortening or Coconut Oil: 1 tablespoon, to help thin the chocolate and create a smoother, glossy finish. This small amount of fat makes the chocolate easier to dip and prevents it from seizing.
Sprinkles, Toppings, and Decorations: Assorted Easter-themed sprinkles, mini chocolate chips, chopped nuts, shredded coconut, pastel candies, edible glitter, etc., for festive embellishments. Get creative and choose toppings that match your Easter theme and personal preferences.
Optional Food Coloring (Gel or Oil-Based): For coloring white chocolate to create pastel shades like pink, blue, yellow, and green for a true Easter palette. Gel or oil-based food coloring is recommended for chocolate as water-based coloring can cause it to seize.

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Strawberries: Gently rinse the strawberries under cool water and pat them completely dry with paper towels. It’s absolutely essential that the strawberries are thoroughly dry because any moisture will prevent the chocolate from sticking and can cause it to seize or become grainy. Remove the green hulls (leaves) from the strawberries after washing and drying to prevent them from absorbing excess water. Arrange the dried strawberries on a paper towel-lined baking sheet while you prepare the chocolate.
Melt the Semi-Sweet Chocolate: In a heatproof bowl set over a saucepan of simmering water (double boiler method), or in the microwave in 30-second intervals, melt the semi-sweet chocolate chips along with ½ tablespoon of vegetable shortening or coconut oil. If using the double boiler method, ensure the bottom of the bowl does not touch the water. Stir frequently until the chocolate is completely smooth and melted. If microwaving, stir well after each 30-second interval to prevent burning and ensure even melting. The chocolate should be glossy and easily pourable.
Melt the White Chocolate (Optional Colors): If you are using white chocolate for drizzling or colored decorations, melt it separately in another heatproof bowl or in the microwave, using the same method as the semi-sweet chocolate. Add the remaining ½ tablespoon of vegetable shortening or coconut oil. If you want to color the white chocolate, add a few drops of gel or oil-based food coloring after it is melted and stir until you achieve your desired pastel shade. Start with a small amount of food coloring as a little goes a long way, and you can always add more to deepen the color.
Dip the Strawberries in Chocolate: Hold a strawberry by its stem (or where the stem was) and dip it into the melted semi-sweet chocolate, swirling to coat it completely, leaving a small portion of the red strawberry visible if desired for visual contrast. Gently lift the strawberry and let any excess chocolate drip back into the bowl. You can lightly tap your hand holding the strawberry against the edge of the bowl to encourage excess chocolate to drip off.
Decorate with Sprinkles and Toppings (First Layer): Immediately after dipping each strawberry in the semi-sweet chocolate, while the chocolate is still wet, roll it in your chosen sprinkles, mini chocolate chips, chopped nuts, or other desired toppings. This is important because the toppings will only adhere properly if the chocolate is still soft. Be generous with your toppings to ensure good coverage.
Set the Chocolate (First Layer): Place the decorated strawberries on a parchment paper-lined baking sheet or plate. Make sure they are not touching each other to prevent the chocolate from sticking together. Refrigerate the baking sheet for about 15-20 minutes, or until the semi-sweet chocolate is set and firm. This chilling step is crucial for setting the first layer of chocolate and allowing you to add drizzle without it melting into the base coat.
Drizzle with White Chocolate (or Colored Chocolate): Once the semi-sweet chocolate layer is firm, remove the baking sheet from the refrigerator. If using melted white or colored chocolate for drizzling, transfer it to a piping bag, a zip-top bag with a corner snipped off, or simply use a spoon. Drizzle the melted white or colored chocolate over the set semi-sweet chocolate-covered strawberries in a back-and-forth motion to create decorative lines. You can also create swirls, dots, or any other patterns you desire.
Add Additional Decorations (Second Layer): If you want to add more decorations like pastel candies, edible glitter, or larger sprinkles, do so immediately after drizzling with the white or colored chocolate, while it is still wet. This will ensure that these second layer decorations adhere properly.
Set the Final Chocolate Layer: Return the baking sheet with the decorated strawberries to the refrigerator and chill for another 10-15 minutes, or until the white chocolate drizzle is completely set and firm. This final chilling step ensures that all layers of chocolate are hardened, making the strawberries easier to handle and enjoy.
Serve and Enjoy: Once the chocolate is fully set, the Easter Chocolate Covered Strawberries are ready to serve! They are best enjoyed within a few hours of preparation for optimal freshness and flavor. If you are not serving them immediately, store them in an airtight container in the refrigerator. Let them sit at room temperature for about 10-15 minutes before serving for the best texture and taste.

Nutrition

Serving Size: one normal portion
Calories: 220
Sugar: 25
Fat: 14
Fiber: 2