Easter Egg Chocolate Covered Strawberries Recipe

How to make Easter Egg White Chocolate Covered Strawberries using only three ingredients. These chocolate covered strawberries are such a fun festive dessert to make with your kids for Easter!

White Chocolate Covered Strawberries

I’m always looking for ways to get my kids into the kitchen. Growing up, my mom had us helping out with everything from beef stroganoff to Creamy Lemon Tarts and I loved it. It’s part of where my love for cooking came from. I want that same love for my kids. They help me with everything – from dinner, to baking and especially the “fun stuff.” Like these Easter Egg Chocolate Covered Strawberries.

These strawberries are a such a fun DIY project to do with the kids for Easter. You only need 3 ingredients and creative eager helpers to make these treats a reality.

Ingredients you’ll need for this recipe:

• Strawberries – You can’t have chocolate covered strawberries without the strawberries. Be sure to leave them whole so you have some green color from the stem on top. The stem also gives you something to grab to dunk the strawberries in the chocolate.
• White Chocolate – I like to buy melting chocolates for a smooth creamy finish. Ghirardelli is my favorite brand and gives you that rich white chocolate taste.
• Gel Food Coloring – Just buy a basic package of mixed gel food coloring so you can make fun pastel easter egg colors. If you want to use more natural coloring you could use beet root or turmeric (be aware if might change the flavors).

How to make White Chocolate Covered Strawberries?

This is not rocket science. You’ll melt the chocolate, dunk the strawberries, let them rest and devour. I’d recommend having all of your ingredients and cooling station lined up. Once you start making the chocolate covered strawberries it will go fast. Here’s how to make them:

1. Prep Cooling Station: Cover a baking sheet with parchment paper. Set aside.
2. Wash & Dry Strawberries: Make sure to wash all the dirt off your strawberries and pat each one dry with a paper towel or kitchen. This will help the chocolate adhere to the strawberry.
3. Melt Chocolate: Place melting chocolate wafers in microwave safe bowl. Microwave on high in 30 second increments until chocolate is silky smooth.
4. Mix your Pastel Colors: Separate the melted white chocolate into 4 ramekin bowls. Add food coloring to each bowl in the colors you would like. (I did pastel yellow, pastel green, pastel blue, and pastel pink)
5. Dunk ’em: Holding onto the stem, gently dunk strawberries in chocolate and place on lined baking sheet to hardened.
6. Drizzle: Optional, if you want a fun twist. Melt a little big more white chocolate and lightly drizzle on top of each easter egg chocolate covered strawberry.

How to store Chocolate Covered Strawberries?

Chocolate Covered Strawberries are best when they are fresh or eaten the same day. Do not store in the refrigerator, this will cause them to release moisture and sweat. I usually keep them in a cool area on the counter somewhere, uncovered. If strawberries are stored longer than a day they will start to release moisture and get mushy.

Can I make Chocolate Covered Strawberries in advance?

Yes. You could make them a couple of hours in advance. This will allow time for the chocolate to harden. Store in a cool dry place and leave them uncovered.

Tips for Chocolate Covered Strawberries

• If you want that perfect chocolate covered strawberry I’d recommend sticking two toothpicks into the top of the strawberry by the stem and swirling in the chocolate. This will keep the stem intact instead of breaking off and will give you that perfect circle of chocolate.
• DO NOT let your strawberries sit overnight in the refrigerator. If you want to have that crisp fresh strawberry bite, you need to make these chocolate covered strawberries the day off. The longer they sit the more they release moisture and get mushy.
• Sometimes the white chocolate will harden after you add food coloring to it. The cold and hot fusion can react that way at times. Just pop your colored chocolate back into the microwave for another 20 seconds, stir and you’re good to go. (this works with the melting wafers)
• If you’re not using chocolate melting wafers for your dunking chocolate, I’d recommend adding a 1/2 tablespoon of coconut oil to your chocolate. This will ensure a smooth silky chocolate that will coat the strawberries well.

More Easter Recipes you need to try:

• Hummingbird Cake with Cream Cheese Frosting
• Oat Carrot Cake Muffins
• Easy Ham & Cheese Mini Quiches
• Smoked Salmon Cucumber Tea Sandwiches
• Gluten Free Lemon Poppyseed Scones with a Lemon Glaze
• Cheesy Bacon Spinach Frittata

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