Red, White, & Blue Chocolate Covered Strawberries
Celebrate the 4th of July with edible sparklers make from fresh juicy strawberries! They’re easy to make, so get all your friends in on the fun!
Prep Time:
5 minutes
Cook Time:
10 minutes
Serves:
8-10
Perfect for:
Chocolate Covered Strawberries
Afternoon Snacks
Finger Foods
Kid Favorites
Playful Plates
Ingredients
- 1 Package (16 ounces) Driscoll's Strawberries
- 1 Package (about 12 ounces) white chocolate chips
- Blue gel food color
- Red royal icing or cookie icing
- Red, white, and blue sprinkles
- Popsicle sticks (optional)
Directions
- LINE a baking sheet with wax paper, parchment paper, or aluminum foil.
- DIVIDE melted white chocolate in half into two small bowls.
- ADD 6 – 10 drops blue gel food color to one bowl and STIR until thoroughly blended.
- HOLD 1 strawberry by stem.
- DIP strawberry three-quarters deep into white chocolate and SWIRL gently until coated.
- SHAKE gently to ALLOW excess chocolate to fall back into bowl.
- PLACE dipped strawberry onto prepared baking sheet.
- ALLOW strawberry to rest until chocolate is set.
- HOLD strawberry by stem again.
- DIP strawberry one-quarter deep into blue chocolate and SWIRL gently until coated.
- SHAKE gently to ALLOW excess chocolate to fall back into bowl.
- PLACE dipped strawberry onto prepared baking sheet.
- SPRINKLE blue chocolate section with red, white, and blue sprinkles.
- ADD red icing stripes to white chocolate section.
- REPEAT with remaining strawberries.
- CHILL strawberries in refrigerator 15 – 30 minutes.
- INSERT 1 popsicle stick into bottom of each decorated strawberry (optional).
- SERVE immediately.
- PAT 1 package (16 ounces) strawberries completely dry using a soft cloth or paper towel and SET ASIDE strawberries.
- Stovetop
To melt chocolate on the stovetop, place the white chocolate in a double boiler over simmering water. If you do not have a double boiler, place a glass or metal bowl of chocolate over a pot of barely simmering water. The gentle steam from the hot water will slowly melt the chocolate while you stir constantly to help the chocolate melt evenly. Don't let any water from the pot get into the chocolate as the water will cause it to clump and "seize", thus prevent it from melting properly. - Microwave
Place the white chocolate in a glass bowl and microwave at medium (50%) power for 1 minute then stir and continue to microwave at medium (50%) power in 30 second intervals, stirring each time, until melted and smooth. The total time will depend on how much chocolate you are melting but should only be a couple minutes. - PLACE 1 package (about 12 ounces) white chocolate chips into a medium microwave safe bowl.
- MICROWAVE chocolate about 10 seconds and STIR. Do not overcook.
- MICROWAVE chocolate about 8 seconds and STIR. Do not overcook.
- CONTINUE microwaving in brief intervals and STIRRING until chocolate is completely smooth.
- RETURN chocolate to microwave as needed to keep chocolate melted.
- PRO TIP: Chocolate-covered strawberries are best served the day they’re made. But you can store them overnight in the refrigerator. Let them sit at room temperature about 30 minutes before serving, and pat them dry if any condensation forms.
- PLACE 1 package (about 12 ounces) white chocolate chips into a medium heat proof bowl.
- SET bowl over simmering water so that bottom of bowl does not touch surface of water.
- STIR chocolate constantly until complexly smooth. Do not allow any water to get into melting chocolate.
- RETURN bowl to simmering water as needed to keep chocolate melted.
