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Pastel Chocolate Covered Strawberries

Elegant, gourmet-style fresh strawberries dipped in pastel-colored white chocolate and decorated with matching drizzles and delicate white sugar pearls.
Print Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 1 hour
Servings: 20 strawberries
Course: Dessert, Snack
Cuisine: American, Spring
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 20 large fresh strawberries washed and completely dried at room temp
  • 24 oz white candy melts or white chocolate divided
  • 4 drops oil-based food coloring peach, green, yellow, purple
  • 2 tbsp white sugar pearls for decoration
  • 1 tbsp refined coconut oil optional, to thin chocolate

Equipment

  • Baking sheet
  • Parchment paper
  • Microwave-safe bowls
  • Small piping bags

Method
 

  1. Wash strawberries thoroughly and dry them completely with paper towels. Let them sit at room temperature to ensure absolutely no moisture remains.
  2. Line a large baking sheet with parchment paper or a silicone baking mat.
  3. Divide the white candy melts into four microwave-safe bowls. Microwave one bowl at a time at 50% power in 30-second intervals, stirring in between, until smooth.
  4. Add a tiny drop of oil-based food coloring to each bowl to create peach, green, yellow, and purple chocolate. Stir well.
  5. Holding a strawberry by the green stem, dip it into the colored chocolate. Swirl to coat, let excess drip off, and place on the parchment paper.
  6. While the chocolate is still wet, sprinkle some of the strawberries with white sugar pearls.
  7. Place remaining melted chocolate into small piping bags and pipe decorative zig-zag drizzles over the other strawberries.
  8. Allow the strawberries to set completely at room temperature for 15-20 minutes before placing them in paper liners and serving.

Notes

Always use oil-based food coloring; water-based coloring will ruin the chocolate. Ensure strawberries are completely dry before dipping.