Fun Easter cooking isn’t just about the kids. These grown-up treats are perfect after dinner for adults (and children) alike. Choc-dipped strawberries will keep in an airtight container in the refrigerator for up to a week. Make sure you share them around – and count every calorie you consume!
- 20 min prep time
- 35 calories per strawberry
- 500g Strawberries, with stalks
- 100g Dark Chocolate, roughly broken
- 25g White Chocolate, roughly broken
Line a large tray with non-stick baking paper.
Place dark chocolate into a small heatproof bowl. Melt in microwave on high for 1 minute. Stir then microwave for a further 30 seconds to 1 minute or until chocolate is melted and smooth.
Working one at a time, dip two-thirds of each strawberry into chocolate. Drain off excess and place on prepared tray.
Melt white chocolate the same way as dark chocolate. Spoon into a small piping bag. Snip off the tip and drizzle each strawberry with white chocolate. Refrigerate for 10-15 minutes or until chocolate has set. Serve.
Look for small disposable plastic piping bags in the baking aisle at the supermarket.
Make sure your strawberries are at room temperature and dry, otherwise the chocolate won’t stick. Don’t wash them, just wipe gently with paper towel to clean.
If you can’t get strawberries with stalks, put them onto a skewer to make them easier to dip.
Join 12WBT and you’ll get access to over 900 recipes for all occasions. For more fun Easter recipes, download our Easter Holiday with Kids Cooking eBook.