Easter Strawberry Bunnies Delight (Print)

Strawberries coated in white chocolate, decorated with marshmallow ears and dark chocolate drizzle, ideal for Easter.

# Ingredients:

→ Strawberries

01 - 12 large fresh strawberries, stems removed

→ Chocolate Coating

02 - 7 oz white chocolate, chopped
03 - 2.1 oz dark chocolate, chopped for drizzle and decoration

→ Decorations

04 - 24 mini marshmallows for ears
05 - Edible pink food gel or pink candy melts for inner ears and noses
06 - 24 candy eyes or mini chocolate chips for eyes

# Instructions:

01 - Line a baking sheet with parchment paper. Wash and thoroughly dry the strawberries to remove excess moisture.
02 - Melt the white chocolate in a heatproof bowl over a pot of simmering water using a double boiler method or microwave in 30-second bursts, stirring until completely smooth.
03 - Dip each strawberry into the melted white chocolate, ensuring full coverage. Place on the prepared baking sheet.
04 - While the coating remains soft, cut each mini marshmallow in half and shape the halves to form bunny ears. Attach two marshmallow halves to the top of each dipped strawberry.
05 - Use a toothpick to apply a dot of pink food gel or melted pink candy to the center of each ear and a small dot for the nose.
06 - Place candy eyes or mini chocolate chips on each strawberry to form the eyes.
07 - Melt the dark chocolate and transfer to a small piping bag or use a fork to drizzle over the bunnies or pipe on whiskers and mouths as desired.
08 - Refrigerate for 10 to 15 minutes until the chocolate is completely set. Serve chilled.

# Pro Tips:

01 -
  • They look like you spent hours in the kitchen when really you just needed 35 minutes and some marshmallows.
  • Kids actually want to eat their fruit when it has candy eyes staring back at them.
  • The chocolate melts on your tongue while you bite into cool, juicy strawberry, which is a texture combination that shouldn't work but absolutely does.
02 -
  • Don't skip the drying step on the strawberries because even a tiny bit of moisture will cause the chocolate to seize or slide right off, and then you're frustrated instead of having fun.
  • The white chocolate coating needs to be just soft enough to hold the marshmallows but firm enough that they don't slide around, so timing is everything.
03 -
  • Keep your chocolate melting station close to where you're assembling because timing is everything, and you don't want the coating to get too firm while you're adding details.
  • If your marshmallow ears start sliding, a tiny dab of chocolate on the back before you press them in acts like edible glue and solves the problem instantly.
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