Easter Strawberries Recipe
Plump strawberries dipped in pastel-hued white chocolate and adorned with festive Easter toppings. A simple, elegant treat perfect for brunches, dessert boards, or edible gifts!
Ingredients
- 12 large fresh strawberries with stems, washed and dried
- 8 oz high-quality white chocolate chopped
- Food-grade coloring gels pink, yellow, lavender
- Assorted toppings Easter sprinkles, crushed nuts, edible glitter
- Parchment paper
Instructions
- Prep Strawberries: Wash and thoroughly dry strawberries. Line a tray with parchment paper.
- Melt Chocolate: Microwave white chocolate in 15-second intervals, stirring until smooth.
- Color Chocolate: Divide melted chocolate into bowls. Mix in gel coloring for pastel shades.
- Dip & Decorate: Hold strawberries by stems, dip into chocolate, swirl to coat, then immediately add toppings.
- Set: Place on parchment paper. Let sit at room temperature until firm (20 mins) or refrigerate for 10 mins.
Notes
Drying is key: Even a tiny drop of water ruins the chocolate! Pat strawberries twice.
Fix seized chocolate: Stir in 1 tsp coconut oil to restore smoothness.
Storage: Refrigerate in an airtight container for up to 2 days.
For bold colors: Use gel dyes sparingly—they’re highly concentrated!