Easter Chocolate Covered Strawberries

5 from 1 vote

Easter Chocolate Covered Strawberries are fun, festive & perfect for your Easter dessert table! Strawberries dipped in chocolate & decorated like an Easter bunny, a carrot & an Easter egg!

Prep Time30

chilling time30

Total Time1

Course: Dessert, No-Bake Dessert, treats

Cuisine: American

Keyword: Easter chocolate covered strawberries

Servings: servings

Calories: 414kcal

Author: Jessica & Nellie

Equipment

toothpicks for dipping strawberries
kitchen shears for cutting marshmallows
edible food coloring marker in black

Ingredients

9 medium strawberries washed and allowed to dry thoroughly on paper towels.
8 oz Belgian white chocolate melted and tinted white with candy color (if desired) for the Easter Bunny.
8 oz Belgian white chocolate melted and tinted orange with candy color for the Carrot.
8 oz Belgian white chocolate melted and tinted blue with candy color (if desired) for the Easter Egg.
oil-based candy color (for coloring chocolate in orange and blue. If you want your bunny to be a true white you can whiten the chocolate with white candy color)
assorted sprinkles
9 mini marshmallows for bunny ears

Instructions

Easter Bunny: Melt 8 ounces of white chocolate in a microwave-safe bowl. Melt in 20-second increments, stirring in between until melted and smooth. Add a few drops of white candy color for a bright white if you wish.
Line a baking sheet or plate with waxed paper.
Insert a toothpick or two into the top of a clean dry strawberry, taking care not to puncture the sides which will release juice into the chocolate and the strawberries will not set correctly. Dip the strawberry in the white chocolate allowing the excess to drip back into the bowl and place it on the prepared plate or tray.
While the chocolate is still wet, carefully add a heart-shaped sprinkle for the nose. Next, add 2 round black sprinkles for the eyes ( for a fun detail use a toothpick dipped in a small amount of white chocolate, add a little white sparkle to each eye). Add two small pink pearl sprinkles to form cheeks.
Place the plate in the refrigerator to set. Once set, draw the mouth with an edible black food marker, using light pressure to avoid creating a hole in the chocolate.
Using a pair of kitchen shears or a sharp knife make a slit in the middle of a mini marshmallow being careful not to cut all the way through. Pull open the marshmallow to create an ear. Press the sticky side down into a small dish of nonpareils. Repeat with another marshmallow for the second ear. Using melted chocolate and a toothpick, attach the ears to the top of the bunny's head. Allow to set. (popping it back in the fridge for 10 minutes will set it faster than air drying).
Carrot: Melt 8 ounces of white chocolate in a microwave-safe bowl. Melt in 20-second increments, stirring in between until melted and smooth. Add a few drops of orange candy color until you reach your desired shade.
Insert a toothpick in the strawberry and dip it into the orange chocolate allowing the excess to drip back into the bowl. Transfer it to the wax paper lined plate and allow it to set in the refrigerator for 30 minutes.
Add about a tablespoon of the melted orange chocolate to either a piping bag or a ziplock bag with the corner cut out. Drizzle some lines on the carrot for texture. Allow to fully set.
Easter Egg: Melt 8 ounces of white chocolate in a microwave-safe bowl. Melt in 20-second increments, stirring in between until melted and smooth. Add a few drops of blue candy color until you reach your desired shade.
Insert a toothpick in the strawberry and dip it into the blue chocolate allowing the excess to drip back into the bowl. Transfer it to the wax paper lined plate, Garnish with sprinkles of your choice in a line pattern or any pattern you wish! Allow to fully set.

Notes

Easter Chocolate Covered Strawberries make a great addition to any Easter dessert table! These delicious strawberries are dipped in chocolate & decorated into a bunny, a carrot & an egg!

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