Easter Chocolate-Covered Strawberries
This 4-ingredient, no-bake, strawberry dessert is a simple and delicious, pastel addition to your Easter celebration.
Equipment
- 1 Sheet parchment paper (or Wax Paper)
- 1 Microwave-Safe Container
- 3 Small, Microwave-Safe Bowls (or Mugs)
- 3 Plastic Sandwich Bags
Ingredients
Instructions
- Preparation: Prepare a sheet of parchment or wax paper and set aside. Divide coconut oil between 3 small microwave-safe bowls, using 1 teaspoon per bowl. Add 4-6 drops of food gel (your choice of Easter colors) to each bowl. Stir with a fork until fully combined and vibrant.
- Melt Chocolate: Melt white chocolate morsels in a microwave-safe container for 30 seconds. Stir. Melt in additional 15-20 second increments, stirring each time, until fully melted.
- Color Chocolate: Divide the melted white chocolate between the three bowls of colored coconut oil. Stir with a fork until fully combined.
- Dip Strawberries: Dip about a third of the strawberries in each color, using the leaves as handles. Let excess chocolate drip back into the bowl of melted white chocolate. Place on parchment paper to dry. (Work with one color at a time. If the other colors start to harden, reheat in 15 second intervals and stir.)
- Chocolate Drizzle: Cut off the very tip of 3 plastic sandwich bags, to make piping bags with small piping tips. Working with one color at a time, reheat the chocolate for 15 seconds and stir. Then, fill a sandwich bag with the reheated chocolate. Drizzle each color over half of the contrasting-colored strawberries. Repeat with the remaining colors.
- Harden & Serve: Let each strawberry harden completely, approximately 10 minutes. Serve.
Notes
Make Ahead: Store at room temperature for up to 1 day. Then, store in the fridge for up to 2-3 days. Place on paper towels before storing.
Tips:
- Make sure your strawberries are completely DRY before dipping, or the chocolate will seize and not stick.
- Be patient when heating the white chocolate in 15-20 second increments. If it overcooks it will clump up and be unusable.
- The coconut oil in this recipe helps the chocolate harden faster with a smooth finish and prevents the chocolate from seizing when it interacts with the water in the gel food color.
Nutrition
Calories: 75kcalCarbohydrates: 9gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 11mgPotassium: 79mgFiber: 1gSugar: 8gVitamin A: 7IUVitamin C: 18mgCalcium: 27mgIron: 0.2mg
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