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Pink Glitter Chocolate Covered Strawberries

Stunning, romantic strawberries dipped in pastel pink chocolate, half finished with a pearl sheen and half encrusted in edible silver glitter.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 16 strawberries
Course: Dessert, Gift, Snack
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb fresh strawberries large, firm, washed and completely dried
  • 12 oz pink candy melts or white chocolate colored with pink oil-based dye
  • 1 tbsp coconut oil optional, for thinning
Decorations
  • 1 jar edible silver glitter or coarse sugar crystals
  • 1 jar edible pearl luster dust pink or white

Equipment

  • Baking sheet
  • Parchment paper
  • Microwave-safe bowls
  • Food-safe paintbrush

Method
 

  1. Wash strawberries gently and pat completely dry with paper towels. Let air dry for 30 minutes to ensure no moisture remains.
  2. Line a large baking sheet with parchment paper.
  3. In a microwave-safe bowl, melt pink candy melts in 30-second intervals at 50% power, stirring in between until smooth. Add coconut oil if too thick.
  4. Holding a strawberry by the stem, dip it straight into the pink chocolate. Tap off excess. Place on parchment paper. Repeat for half the strawberries.
  5. For the remaining strawberries, dip in chocolate, and while the coating is still completely wet, generously sprinkle edible silver glitter all over. Place on parchment.
  6. Allow all strawberries to harden completely (about 15-20 minutes).
  7. Using a dry food-safe paintbrush, lightly dust the smooth (non-glittered) pink strawberries with pearl luster dust for a shiny finish.
  8. Place each strawberry in a mini cupcake liner and serve within 24 hours.

Notes

Do not refrigerate in an airtight container or they will sweat. Leave uncovered in a cool place.