Decorated Chocolate Covered Strawberries
Rolled in toasted coconut, chopped pistachios and sprinkles ..these are great for gifting or as a fun dessert!
- 1 pound Strawberries, organic
- 6 ounces Milk Chocolate, chopped
- 6 ounces White Chocolate, chopped
- 1/4 cup Pistachios, salted, chopped See recipe note
- 1/4 cup Honey Roasted Peanuts, chopped
- 1/4 cup Coconut flakes, toasted and chopped
- 1/4 cup Sprinkles, multi-colored
Line a large baking sheet with wax or parchment paper.
Place the white chocolate in a heatproof bowl that is set inside a medium saucepan filled with a few inches of water. Make sure the bowl doesn't touch the water in the bottom of the saucepan.
Simmer the water on medium high heat until the chocolate starts to melt, stirring occasionally. Remove from the heat and stir the chocolate until smooth. Set the white chocolate aside.Use the same process with the milk chocolate. Alternatively, you heat the chocolate in a microwave-safe bowl for 30 seconds at time, stirring at each interval with a spoon until the mixture begins to melt. Once the chocolate starts to melt, stirring it will make the whole mixture smooth. Continue to heat and stir until the chocolate is smooth. Carefully hold each strawberry by the stem and dip it in the warm chocolate and set it on the baking sheet. Wait a few seconds for the chocolate to set up a bit, then top with nuts or sprinkles using your fingers. You can go back and add a few more sprinkles as you are doing this to fill in spots if needed. See recipe notes.
Mix and match the chocolates and toppings to make a variety.
Cool the strawberries so they set, which will take 30-45 minutes. Keep in a cool location until serving. Alternatively, you can place the whole baking sheet in the refrigerator for 15 minutes until the strawberries are completely cool. Strawberries are best eaten the day they are made.
- Dip and garnish one berry at a time: You'll need to work a bit quickly, too, so have all your ingredients ready to go.
- Use a combination of toppings: Such as chocolate sprinkles, toasted coconut, chopped peanuts or honey roasted nuts, plus a variety of sprinkles. More variations equals more fun. Use your imagination with other toppings, and experiment with milk and dark chocolate, or even butterscotch melts!
- To toast coconut: Place it on a large baking sheet and bake at 350 for about 8 minutes. Cool completely and crumble with your fingers to sprinkle on the strawberries
- Double this recipe for a crowd! It's a super fun party dessert that everyone LOVES.
- Prevent sprinkle falloff: Waiting a few seconds after dipping the strawberries in the chocolate to add your toppings.
- Eat the same day: It's best to eat these the day they're made, but if you have a few leftovers, store them in the refrigerator overnight.
- Don't let water boil when melting chocolate: When melting chocolate in heatproof bowl set over a saucepan of water, keep the water at a simmer. Just stir occasionally, then remove from the heat. The chocolate will continue to melt as you stir and (I promise) will become smooth.
- Remove excess chocolate and drip by dunking the strawberry in the chocolate, then lightly skimming the bottom with the side of the bowl before setting on the parchment paper.
Calories: 163kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 2mg | Sodium: 13mg | Potassium: 148mg | Fiber: 2g | Sugar: 16g | Vitamin A: 15IU | Vitamin C: 17mg | Calcium: 33mg | Iron: 1mg