Description

Delightful Easter-themed chocolate covered strawberries made with colorful white chocolate coatings, perfect for festive celebrations. These strawberries are dipped in melted white chocolate tinted with gel food coloring, decorated with fun sprinkles or drizzled with milk or dark chocolate for an elegant finish. An easy no-bake treat that sets in the fridge and is ideal for sharing or gifting during the Easter season.

Ingredients

Scale

Strawberries

1 pound fresh strawberries

Colored White Chocolate Coating

White chocolate chips, about 1/3 cup per color (total approx. 1 2/3 cups for 5 colors)
Gel food coloring (various colors as desired)
Olive oil, a couple of drops per bowl

Optional Decorations

Sprinkles, edible glitter, or luster dust
Milk or dark chocolate chips for drizzling

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Instructions

Prepare the workspace: Line a baking sheet with tin foil to catch drips and make cleanup easier. Set out a small bowl for each color of chocolate you plan to use, typically five bowls for this recipe.
Melt and color the white chocolate: Place about 1/3 cup of white chocolate chips into each bowl. Microwave one bowl at a time in 30 second intervals, stirring between each interval, until fully melted. Stir in a couple of drops of olive oil to smooth out the melted chocolate, then add gel food coloring drop by drop until you reach your desired shade.
Dip the strawberries: Holding each strawberry by the stem, dip it into the colored melted chocolate and turn to cover evenly. Lift and gently shake off excess chocolate. Place the coated strawberry carefully on the prepared baking sheet. Repeat for all strawberries in each color bowl.
Add decorations and drizzles: While the chocolate is still wet, sprinkle decorations such as edible glitter, luster dust, or sprinkles onto the strawberries. To add chocolate drizzles, melt milk or dark chocolate chips, place in a small plastic bag, snip a tiny corner, and pipe thin lines over the strawberries as desired.
Set and store: Place the baking sheet with dipped strawberries in the refrigerator. Let them chill and set for at least two hours. Once the chocolate has hardened, transfer the strawberries to an airtight container. Store them in the fridge and consume within 2-3 days for best freshness.

Notes

If you are using fewer or more colors than five, adjust the amount of chocolate chips accordingly. Approximately 1/3 cup per color is a good measure.
Adding a small amount of olive oil to melted chocolate helps with smoother dipping and prevents the chocolate from seizing.
Be gentle with the strawberries so you don’t disturb the chocolate coating while it sets.
Use fresh, firm strawberries for best results and longer shelf life after dipping.