Adorable chickie white chocolate-covered strawberries made in under an hour, perfect for celebrating Spring & warm weather!
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Why you’ll love these white chocolate-covered strawberries…
- They’re quick and simple to make! This recipe, including any decorations, should take about 30 minutes to an hour. If you’re in a real time crunch, you can always decorate most of the strawberries with regular designs and decorate just a few of them into chicks. 🙂
- Versatile: You can change textures, designs, and flavors, depending what ingredients you top the strawberries with. For example, you can drizzle on other chocolates or add chopped nuts, sprinkles, nuts, shredded coconut, crushed candies, etc.
- Great for hosting: Chocolate-covered strawberries are always amazing to have at a party! And since they’re fast & easy to whip up, you can make dozens of them at once.
Equipment
- Toothpicks: I like to skewer the tops of the strawberries. This creates a handle so I can easily dip them in melted chocolate.
- Knife: I used a knife to drizzle on more melted white chocolate for that stripe effect!
- Microwave-safe bowls: These will be used to heat the chocolate wafers in the microwave. Use as many bowls for as many colors you have.
- Small silicone spatulas: For stirring the melted chocolate. You can always use spoons or knives!
- Wax or parchment paper: For lining the baking tray. This is where you will let the strawberries dry.
- Baking tray
Ingredients
- Ghiradelli melting wafers: I firmly believe this is the best chocolate for chocolate-covered strawberries, especially for beginners. This brand is SO easy to work with and is tasty. For this recipe, I used both white and dark chocolate.
- Food coloring: I used yellow, orange, and pink/red food coloring to dye the white chocolate. Oil-based food coloring is best so the chocolate doesn’t seize. But if you don’t have it, you can add a bit of neutral oil (canola, vegetable) to smooth out seized chocolate.
- Toppings: Feel free to add on finely chopped nuts, shredded coconut, sprinkles, etc.
How to make cute white chocolate-covered strawberries
- Skewer the strawberries. Insert a toothpick into the tops of each strawberry. This creates handles so the strawberries are easier to dip into the chocolate.
- Split white chocolate wafers into bowls. In two microwave-safe bowls, add 3-4 white chocolate flavored wafer pieces. One will be dyed pink for the blush, the other orange for the beaks. Add the remaining white chocolate wafers to a third bowl. This will be dyed yellow.
- Melt white chocolate and dye. Heat the third bowl in the microwave at 30-second intervals, stirring in between, until fully melted.
- Dye chocolate. Add a drop or two of yellow food coloring and stir until completely combined.
- Dip strawberries. Hold the toothpick handle and dip the strawberries into the melted chocolate. Either fully dip for regular white chocolated-covered strawberries, or halfway to later create the chick design. Gently scrape excess chocolate on rim of bowl. Reheat chocolate in microwave at 15-second intervals as needed.
- Add toppings and decorations.
- For regular white chocolate-covered strawberries: While chocolate is still wet, add any sprinkles, finely chopped nuts, etc. Otherwise, let white chocolate fully dry. Then, drizzle on extra chocolate using your knife or offset spatula.
- For chick white chocolate-covered strawberries: Use a toothpick to draw on chick tufts on top of the head. Now, melt the two bowls of chocolate from earlier. Dye one bowl pink and the other orange. Use a toothpick to draw on orange beaks, then pink for the blush. Lastly, melt 2-3 pieces Ghiradelli milk or dark chocolate melting wafers in another bowl, and use this to draw on the eyes.
- Enjoy!
Tips
- Completely dry strawberries before dipping: Wet strawberries will make it pretty hard for the chocolate to stick. Additionally, adding water to the melted chocolate may cause it to seize!
- Use high quality chocolate or melting wafers: I like to use Ghiradelli melting wafers. They’re tasty, melt really easily, dry quickly, and are pretty much no fuss. If using chocolate chips, you’ll need to thin them out with coconut oil. Using melting wafers just make this recipe much easier.
Storage
How long do chocolate covered strawberries last? Unfortunately… not long—they’re best eaten day of. 🙁
If strawberries are left out for hours at room temperature, they will start to sweat and get soggy. So, definitely keep this in mind when making them for a party or hosting! I do not recommend leaving them at room temperature for more than 6 hours.
For longer storage, arrange the cute chick white chocolate strawberries in a single layer in a container. Top strawberries with paper towel, which will help absorb any moisture. Close airtight container and keep in the fridge for up to 3 days. When removing from the fridge, let the container come to room temperature (about 15-20 minutes) before opening. This step will help prevent the chocolate from sweating too much. But as I said before, they’re truly best eaten day of!
Do NOT freeze the strawberries because when thawed, they will become a mushy mess!
Other cute chocolate-covered strawberry designs
I really hope you enjoy this recipe. If you make these Easter chocolate strawberries, I’d love to see them. You can tag me at #bitesbybianca / @bitesbybianca on Instagram. Enjoy! 🙂
Video tutorial
📖 Recipe
Chick White Chocolate Covered Strawberries
Adorable chickie white chocolate-covered strawberries made in under an hour, perfect for celebrating Spring & warm weather!
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Equipment
- 1 offset spatula or knife, for drizzling chocolate
- 4 microwave-safe bowls, for yellow, pink, orange, and milk chocolate
- 4 small silicone spatulas, or spoons or knives to stir chocolate
- wax or parchment paper
Ingredients
For the white chocolate strawberries:
- 12 (12) strawberries, rinsed and completely dried
- 10 oz (283.5 g) Ghiradelli white chocolate melting wafers
- toppings, finely chopped nuts, shredded coconut, sprinkles, etc.
For the chick decorations:
- 2-3 pieces (2-3 pieces) Ghiradelli milk or dark chocolate melting wafers
- orange and pink/red food coloring, oil-based is best, but see steps if you have regular food coloring
Instructions
- Line baking tray with wax or parchment paper.
- Insert toothpicks into the tops of each strawberry and line up the strawberries on your tray. The toothpicks will be your handles for dipping.
- In two microwave-safe bowls, add 3-4 white chocolate flavored wafer pieces each and set aside. They will be melted, then dyed pink and orange later in step 7.
- Add the remaining white chocolate wafers to a third bowl and microwave at 30-second intervals, stirring in between, until fully melted.
- Add a drop or two of yellow food coloring to melted chocolate and stir until completely combined.Note: Note: If using oil-based food coloring, the chocolate will not seize. If using regular food coloring, the chocolate may seize and thicken. You can reverse this by stirring in ½-1 tsp of neutral oil (canola, vegetable) until it smooths out.
- For regular white chocolate-covered strawberries: Fully dip strawberry in melted chocolate. Gently scrape excess chocolate off the bottom on the rim the bowl, then set on lined tray. While chocolate is still wet, add any toppings, (sprinkles, finely chopped nuts, etc.). Otherwise, let white chocolate fully dry. If you'd like, you can drizzle on extra chocolate using an offset spatula or knife. Let the chocolate-covered strawberries harden at room temperature, which should take about 5 minutes.Tip: reheat chocolate in 15-second intervals as needed.
- For chick white chocolate-covered strawberries: Dip halfway into melted chocolate. Gently scrape excess chocolate off the bottom on the rim of the bowl, then set on lined tray. Use a toothpick to draw on 2 yellow tufts of hair on top. Melt the other chocolate from step 3. Dye one bowl pink and the other orange. Use a toothpick to draw on orange beaks, then blush using the pink chocolate.Melt 2-3 pieces Ghiradelli milk or dark chocolate melting wafers in another bowl. Use this to draw on the eyes. Let the chocolate-covered strawberries harden at room temperature, which should take about 5 minutes.Tip: reheat chocolate in 15-second intervals as needed.
- Remove toothpicks and enjoy!
Notes
- See post for proper storage information.
Did you try this recipe?Let us know how it was!
