Strawberries. Chocolate. Two of my favorite things. The flavor of the two combined is the best of both worlds. The pair just looks and tastes like it was meant to be. Chocolate covered strawberries can be really pretty to look at. Dress them up in their Easter best and you may feel almost guilty about eating them. Until you take a bite, that is. Here’s how you make them.
Easter Chocolate Covered Strawberries
- measuring cup
- measuring spoons
- double boiler
- baking sheet
- wax paper
- stand mixer OR electric hand mixer and large mixing bowl
- 3 bowls
- 3 piping bags
- #2 decorating tip
- 2 cups Ghirardelli white chocolate
- 1 carton of strawberries, washed and dried
Royal Icing Ingredients
- 2 egg whites
- 1/2 tsp cream of tarter
- 1 tsp vanilla extract
- 2 – 3 cups powdered sugar
- pink, purple and yellow gel colors
Melt the chocolate in a double boiler.
Line a baking sheet with wax paper.
Rinse and wash the strawberries.
Dip the strawberries into the melted chocolate and place onto the baking sheet.
Set the baking sheet aside.
Royal Icing Instructions
Combine all of the icing ingredients in a stand up mixer or in a large mixing bowl if using a hand mixer.
If the icing is a yellow liquid add in more powdered sugar and beat until stiff white peaks form.
Separate the icing into 3 bowls.
Add a color to each bowl.
Scoop each of the three colors into 3 piping bags with #2 tips.
Once the chocolate coated strawberries have dried, choose one of the colors and drizzle over the strawberries.
Repeat with other two colors.
Let dry for 30 minutes before serving.
Serve and enjoy!