Easter Bunny Chocolate Covered Strawberries

Prepare Strawberries

1. LINE a baking sheet with wax paper, parchment paper, or aluminum foil.
2. RINSE strawberries in cool water.
3. DRY well with a soft cloth or paper towel.
4. ALLOW strawberries to come to room temperature.

Melting Chocolate: Stovetop Method (Option 1)

1. PLACE 11 ounces white chocolate into a glass or metal bowl.
2. SET bowl over a pot of barely simmering water.
3. STIR constantly and PREVENT any water from getting into chocolate as it melts.
4. CONTINUE heating and stirring until chocolate is completely smooth.
5. REHEAT chocolate gently as needed while decorating strawberries.

Melting Chocolate: Microwave Method (Option 2)

1. PLACE 11 ounces white chocolate into a glass bowl.
2. HEAT in microwave at medium power for 1 minute.
3. STIR chocolate.
4. HEAT in microwave at medium power for 30 seconds.
5. STIR chocolate.
6. CONTINUE heating and stirring in brief intervals until chocolate is completely smooth.
7. REHEAT chocolate gently as needed while decorating strawberries.

Color Chocolate

1. DIVIDE chocolate in half into two small bowls.
2. ADD 8 drops yellow gel food color to one bowl and STIR well.
3. ADD more yellow gel color as desired for a more vibrant color.

Strawberry Chicks

1. HOLD one strawberry by green leaves.
2. DIP strawberry into yellow chocolate ¾ of the way up and SWIRL until berry is coated.
3. SHAKE gently to REMOVE excess chocolate.
4. INSERT straw into tip of strawberry.
5. PLACE strawberry, leaf-end down, on prepared baking sheet.
6. ALLOW chocolate to set briefly but not completely.
7. ADD candy eye balls and, if needed, USE warm chocolate on a toothpick to act as glue.
8. ADD a beak and feathers using royal icing or cake decorating icing.
9. REPEAT with half of remaining strawberries.

Strawberry Bunnies

1. HOLD one strawberry by green leaves.
2. DIP strawberry into white chocolate ¾ of the way up and SWIRL until berry is coated. 
3. SHAKE gently to REMOVE excess chocolate.
4. INSERT straw into tip of strawberry.
5. PLACE berry, leaf-end down, on prepared baking sheet.
6. ALLOW chocolate to set briefly but not completely.
7. CUT two ¼-inch slits near tip on either side of strawberry.
8. INSERT one sliced almond into each slit and PUSH firmly until almond is secured in place.
9. DIP strawberry into white chocolate again to coat almonds.
10. SHAKE gently to remove excess chocolate.
11. INSERT straw into tip of strawberry.
12. PLACE strawberry, leaf-end down, on prepared baking sheet.
13. ALLOW chocolate to set briefly but not completely.
14. ADD candy eye balls and, if needed, USE warm chocolate on a toothpick to act as glue.
15. ADD a nose, whiskers, and pink ears using royal icing or cake decorating icing.
16. PRESS a pinch of coconut onto back of strawberry to form a bunny tail.
17. REPEAT with remaining strawberries.
18. PLACE baking sheet into refrigerator for 15 to 30 minutes to allow chocolate to set. Do not chill longer than 1 hour or condensation may occur.
19. SERVE on day of preparation or STORE in refrigerator and ALLOW berries to come to room temperature. PAT DRY with paper towel to remove any condensation.