Driscoll's Choc strawberry carrots
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Choc strawberry carrots

Let the Easter bunnies come out to play with these delicious chocolate-covered strawberry carrots.

  • Method

    1. Chocolate

      Prepare a double boiler by placing a tall saucepan filled with water onto the stove, heating water until boiling, and reducing heat to low. In a smaller saucepan add the dark chocolate chips, and place this on top the larger pot so it fits snugly and steam is trapped. Allow the chocolate to melt, until smooth while stirring occasionally. Set aside.

    2. Pudding

      Add 1 cup milk into a medium bowl, then add 6 tablespoons of cornstarch and whisk until smooth. Set aside. With the remaining 3 cups milk, place into a medium saucepan. Add sugar, cocoa powder and salt. Bring the milk mixture to a simmer over medium heat. Set aside. Stir cornstarch mixture briefly before adding to the milk mixture. Bring this to a boil while whisking constantly. Cook this for another minute and remove from heat. Stir in melted chocolate and add vanilla. Then divide this into 6 mini pails/ buckets or small jars of choice. Cover the mini puddings with plastic wrap to prevent skin from forming and allow to chill in the fridge until ready to use.

    3. Strawberry carrots

      Line a baking sheet baking paper or foil. Have a pastry bag ready fitted with a small piping tip, or fork (this will be used for drizzling the melted chocolate). Gently rinse the 8 strawberries and dry with a paper towel. Melt white chocolate using the double boiler method or melt in the microwave using a glass microwave safe bowl for 1 minute and stir. Continue to do this until chocolate has a smooth consistency. Once chocolate is melted add 4 drops of yellow food colouring and 4 drops of red food colouring and stir until blended, you can always add more colour if you want this to be more vibrant. Hold a single strawberry by the green leaves and dip the strawberry into the chocolate ¾ of the way up and swirl until coated. Gently lift the strawberry and gently remove excess chocolate. Place the dipped strawberry on to the prepared baking sheet. Repeat this with remaining strawberries. Once the chocolate strawberries are set, reheat the remaining chocolate until completely smooth and fill the piping bag with chocolate and carefully drizzle the strawberry carrots. Let this set. Remove the plastic wrap from puddings and sprinkle each with chocolate crumbs. Place one strawberry on each jar and serve!

  • Ingredients

    1 cup sugar
    4 tablespoons unsweetened cocoa powder
    1/2 teaspoon salt
    2 teaspoons vanilla extract
    226g dark chocolate chips
    4 cups milk, divided
    6 tablespoons cornstarch

    Strawberry carrots
    1 punnet Driscoll's strawberries
    310g white chocolate chips
    red gel food coloring
    yellow gel food coloring
    2 cups chocolate wafer cookie crumbs (about 40 cookies)

    • Serves 8
    • Breakfast
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