Valentine’s Day Chocolate-Dipped Strawberries
Ingredients
Scale
- 1 pint of fresh red strawberries (or about 1 pound – look for the juiciest ones!)
- 1 package Ghirardelli White Melting Wafers
- Edible pink glitter dust
- Royal icing mini hearts
Instructions
- Wash and gently pat your strawberries completely dry—moisture is the enemy of chocolate sticking! Set them aside.
- Follow the instructions on the package, melting the wafers in 30-second bursts in the microwave, stirring in between each. Once smooth, let the chocolate cool slightly. (Tip: If it’s too hot, it’ll slide right off the berries—you want it to cling!)
- Line a tray with parchment paper. Dip each strawberry into the melted chocolate, covering about ¾ of the berry. If needed, use a skewer or a couple of toothpicks to hold them. Gently shake it side to side to let the excess drip off. Place it on the tray and repeat with the rest. Set aside any leftover white chocolate.
- Pop the tray in the fridge until the chocolate is completely set (about 15–20 minutes).
- Once set, lightly spray the strawberries with edible glitter dust for that extra sparkle.
- Re-melt your leftover white chocolate. Dab a small amount on the back of each royal icing heart and press it onto a berry—like edible “glue.” Repeat until every berry is dressed to impress!
- Serve them up and save a few for yourself.