Chocolate and fresh strawberries? Yes, please! I love a good sweet treat, especially if its an easy sweet treat and these chocolate dipped strawberries fit the bill. Honestly, I could make chocolate dipped strawberries to suit every season but these couldn't be more perfect for an Easter treat!
PREP. No one likes eating dirt right? No, I didn't think so. You would be surprised at how much dirt is in one pint of strawberries. Best practice is to begin by washing your strawberries. I use a solution of one part vinegar to eight parts warm water. After their cleansing bath, rinse the strawberries with cool water. Place them on a clean paper towel or tea towel and pat gently to dry.
Prepare a surface for your strawberries by lining a cookie sheet or cutting board with parchment paper. Don't forget skewers! Trust me the skewers really come in handy when dipping the strawberries.
MELT. Using a microwave, heat the Candy Melts in 15 second intervals, stirring between each interval. Be sure to use a microwave safe cup or bowl. I use 14 oz. Luminarc working glasses that you can find here. When the candy melts are smooth and create thin ribbons, you know you have the right consistency.
DIP. Make sure your cup or bowl are deep enough for easy dipping. Insert a skewer just left or right of the strawberry stem. Gather up the strawberry leaves around the skewer and slowly lower the strawberry into the melted chocolate. I like to cover as much of the strawberry as possible...even the little white part. To me make the finished product look more professional. Gently tap off the excess chocolate and place the dipped strawberry onto the parchment paper. If you don't remove the excess chocolate you’ll end up with a puddle of chocolate under your strawberry. Might taste good but I doubt that's the look you’re going for. Allow the chocolate to harden at room temperature. Doing this will prevent condensation.
DRIZZLE. It's drizzle time! Grab a cup and line it with a piping bag. Pour the remaining chocolate into the piping bag and remove from the cup. Holding the point upwards cut a small opening at the tip. Holding the piping bag upward will prevent the chocolate from running out.
Start drizzling just to the left or right of the strawberry and apply slight pressure to the piping bag. In a steady motion go side to side across the strawberry. Allow the chocolate to continue cooling at room temperature.
PUDDIN’. Although, they are completely adorable, we can't just stop at the strawberries. Let's take it one step further.
Crush 8-10 oreo cookies and set aside. Make one packet of chocolate pudding according the package instructions. You can choose to separate the pudding into individual cup servings or you can use one larger dish. If you decide to make individual servings, sprinkle the top generously with the crushed oreo sprinkles. Nestle the strawberry carrot on top and add some spring sprinkles if you choose. If you'd rather a large serving dish then sprinkle the crushed oreos generously across the top and add the strawberry carrots in rows. This will give the appearance of a carrot garden! Cute right? I thought so too! Feel free to add sprinkles here too. 😉
12 Oz Orange Candy Melts
If you would like to use these delicious chocolate “carrots” as pudding cup toppers, you will need the following...
Chocolate “Carrot” Pudding Cups
Chocolate Pudding Mix
Crushed Oreo Cookies
Easter Sprinkles...As many as you like!
Piping Bags https://www.walmart.com/ip/Great-Value-Disposable-Decorating-Bags-8-Count/10315374
Tips and Tricks
1. Using skewers gives a better grip in the strawberry. This allows you to make off any excess chocolate. No excess chocolate means no chocolate “pooling” at the base of the strawberry, a thin chocolate crunch and a neater final product!
2. Melt your candy melts 15 seconds at a time and stir between intervals. Trust me you don't want to go too fast and burn your candy melts!
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