Description
Halloween Chocolate Covered Strawberries are a fun and festive treat perfect for spooky celebrations. Featuring creatively decorated strawberries as Frankenstein, Black Widow Spider, Mummy, and colorful accent strawberries, these chocolate-coated delights combine rich Belgian chocolate with playful candy decorations for a delightful Halloween snack.
Ingredients
Scale
Strawberries
- 10 medium to large strawberries
Chocolate
- 1½ cups Belgian white chocolate, divided (measure before melting)
- ¾ cup Belgian dark chocolate (measure before melting)
Decorations & Extras
- Oil-based candy color for coloring chocolate in green and purple
- 2 pretzel sticks, cut in half (enough for 2 Frankenstein strawberries)
- 6 mini pretzels, cut in half (enough for 2 Black Widow Spiders)
- Assorted Halloween-colored sprinkles
- Candy eyes (for Frankenstein strawberries)
- Toothpicks (for dipping strawberries)
Instructions
- Prepare Strawberries: Wash and thoroughly dry the strawberries, then let them drain on paper towels to ensure they are completely dry for dipping.
- Make Frankenstein Strawberries: Melt ½ cup of white chocolate in 20-second increments in a microwave-safe bowl until smooth, stirring to prevent scorching. Add green oil-based candy color and mix well. Line a baking sheet with waxed paper. Insert two toothpicks into the top of each strawberry, dip the strawberry into the green chocolate, letting excess drip off, then place on the baking sheet. While the chocolate is wet, add black sprinkles for hair, candy eyes, and more black sprinkles to create a mouth. When almost set, cut pretzel sticks in half and insert each half on both sides of the neck as bolts. Optionally, add a small white sprinkle with melted chocolate to bolt edges. Allow to fully set.
- Make Black Widow Spider Strawberries: Melt ¾ cup of dark chocolate in 20-second increments until smooth, stirring frequently. Reserve a small portion of melted dark chocolate for the Mummy strawberries. Dip six mini pretzels one at a time into the dark chocolate, letting excess drip off, then place on the baking sheet. Insert two toothpicks into the top of each strawberry, dip into dark chocolate and place on baking sheet. Add 5 red pearl sprinkles for eyes, a red Jimmie sprinkle for the mouth, and white Jimmie sprinkles for teeth. Refrigerate for 10 minutes or freeze for 5 minutes to set chocolate. Remove chilled strawberries and pretzels. Cut pretzels lengthwise in half to make legs, discard small center pieces. Using a toothpick, spread a dab of dark chocolate on each leg and attach to the strawberry, holding briefly to secure. Allow to fully set.
- Make Mummy Strawberries: Melt ½ cup white chocolate in 20-second increments until smooth. Place a tablespoon of this melted chocolate into a piping bag. Insert two toothpicks into the top of each strawberry, dip into white chocolate and place on baking sheet. Chill in the fridge for 10 minutes or freezer for 5 minutes to set. Remove chilled strawberries and use reserved dark chocolate to paint a small rectangle on the upper third of each strawberry, then place two small green circular sprinkles as eyes. Use the piping bag to pipe bandages randomly over the strawberry. Allow to fully set.
- Make Accent Strawberries: Melt remaining ½ cup white chocolate in 20-second increments until smooth. Add purple oil-based candy color and stir. Insert two toothpicks into each strawberry, dip into purple chocolate, and place on baking sheet. Sprinkle with assorted Halloween-colored sprinkles. Allow to fully set.
- Storage: Store completed chocolate covered strawberries in the refrigerator for 1-2 days. For best taste and texture, consume the same day as made.
Notes
- Stir chocolate frequently while melting to avoid scorching.
- You can substitute candy melts for Belgian chocolate if preferred.
- Adjust amount of chocolate melted depending on quantity of strawberries.
- Use only oil-based candy coloring when coloring chocolate to avoid seizing.
- Chocolate covered strawberries are best eaten the day they are made as they may sweat when refrigerated.
- If making ahead, place strawberries in a container lined with paper towels and leave uncovered to minimize moisture.
- This recipe is great to make with kids, allowing them to decorate with sprinkles while you do the dipping.
Nutrition
- Serving Size: 1 strawberry
- Calories: 150 kcal
- Sugar: 18 g
- Sodium: 40 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 5 mg
