Chocolate Covered Strawberries Chicks & Bunnies
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Easter strawberries

These cute chocolate covered strawberries are perfect for any spring or Easter event- even a baby shower!

  • Method

    1. Preparation

      Rinse and dry the strawberries. If there are larger strawberries in your punnet, use those and or aim for similar size strawberries. Larger strawberries tend to work best for dipping. Make sure you dry them well with a soft cloth or paper towel. You do not want water on the berries when you dip them in chocolate. For best results berries should be at room temperature for dipping to ensure that the chocolate will stick to the berry.

    2. Chocolate

      Chocolate can burn quite easily, so it's important to melt at a low temperature, be patient and follow the right steps to ensure a bowl of smooth melted chocolate for dipping. There are two methods for melting chocolate: stovetop and microwave. The method you choose depends on your preference, but you'll end up with the same result. Stovetop - To melt chocolate on the stovetop, place the white chocolate in a double boiler over simmering water. If you do not have a double boiler, place a glass or metal bowl of chocolate over a pot of barely simmering water. The gentle steam from the hot water will slowly melt the chocolate while you stir constantly to help the chocolate melt evenly. Don't let any water from the pot get into the chocolate as the water will cause it to clump and prevent it from melting properly and having a smooth texture. Microwave - Place the white chocolate in a glass bowl and microwave at medium (50%) power for 1 minute then stir and continue to microwave at medium (50%) power in 30-second intervals, stirring each time, until melted and smooth. The total time will depend on how much chocolate you are melting and your microwave, but should only be a couple of minutes. Line a baking sheet with wax paper, parchment paper or aluminium foil. Divide the chocolate in half in two small bowls. Add 8 drops of yellow gel food colour to one of the bowls and serve well until thoroughly blended into the chocolate. Add more yellow gel colour if you desire a more vibrant yellow for the chicks.

    3. Chicks

      Holding the strawberry by the green leaves (Calyx) dip it into the yellow colored chocolate swirling the strawberry until coated. Suggest coating about ¾ of the way up the strawberry leaving some strawberry showing. Gently shake off excess chocolate. Insert straw into the tip of the strawberry and place berry, calyx end down, on prepared baking sheet to set. Once the chocolate is almost set, add candy eye balls, a beak and tiny feather decorations using royal icing or cake decorating icing. If you have trouble sticking the candy eye balls you can rewarm your chocolate and using a tooth pick dab a little warmed chocolate on the eyeball to act as a glue.

    4. Bunnies

      Holding the strawberry by the green leaves (calyx) dip the tip of the strawberry into the white chocolate. Suggest coating about ¾ of the way up the strawberry leaving some strawberry showing. After the initial chocolate coating, use the wooden stir stick to create a slit on either side of the strawberry for the almond ears. Gently insert 2 slices of almonds into the slits, pushing down until firmly inserted. Then dip back into the chocolate swirling the strawberry until almonds are coated. Gently shake off excess chocolate. Insert straw into the tip of the strawberry and place calyx end down, on the prepared baking sheet to set. Once the chocolate is almost set, add candy eyeballs, and nose, whiskers and pink ears using the coloured royal icing or cake icing. If you have trouble sticking the candy eyeballs you can rewarm your chocolate and using a toothpick dab a little warmed chocolate on the eyeball to act as glue. Immediately after, place the coconut on the back of the strawberry to form the bunny tail. If your chocolate becomes too thick you may need to microwave your dipping chocolate again or put the bowl back on the double boiler. If microwaving, be careful to microwave in 15-second intervals to avoid burning the chocolate. Stir the chocolate between each interval. After completing the dipping and decorating process, place baking sheet of chocolate-covered berries in the refrigerator to set for about 15 to 30 minutes. If leaving berries in the refrigerator longer than 1 hour, condensation may occur.

    5. Serving

      Chocolate-covered berries are best served the day they are made. Chocolate will hold up at room temperature for about 2 hours, depending on the temperature where they are being served. If you need to store overnight, do so in the refrigerator and let berries sit at room temperature about 30 minutes before serving.

  • Ingredients

    1 punnet Driscoll's strawberries 
    320g white chocolate (chips, wafers, chunks or chopped bar )
    1 packet decorative paper straws
    1 packet wooden stir sticks or skewers
    sliced almonds
    gel food color (red and yellow)
    candy eyeballs
    fondant icing or cake decorating (need white, yellow, pink and orange)
    shredded coconut  

    • Serves 8-10
    • Dessert
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