Easter brunch wouldn’t be complete without these chocolate covered strawberry eggs on your dessert table! A dessert spread on Easter is my absolute favorite (aside from Christmas – cookies!). I only eat carrot cake and coconut nests once a year. Chocolate covered strawberries may look difficult, but with the melting wafer they have out now, you don’t even have to worry about tempering the chocolate. You just melt, dip and decorate! 

INSTRUCTIONS Melt the dark or milk chocolate wafers in the top of a double boiler or in the microwave for approximately 1 minute, stirring until smooth. Dip each of the strawberries in the melted chocolate and set on parchment paper or a silpat to harden.

Once the base chocolate sets, melt the white chocolate wafers in the top of a double boiler or in the microwave for approximately 1 minute. Working quickly, divide the melted chocolate into three bowls. Add one or two drops of food coloring, using a different color for each bowl, and stir to combine. Add more food coloring if needed to get the desired pastel color (or bright color if you prefer!). Pour each color of chocolate into its own Ziploc bag. Seal the bags and cut off the tip of one lower corner to make your own piping bag (you can also use piping bags and small round tips if you have them. Decorate strawberries however you would like. Let harden on parchment paper before serving.

The decorating options are endless – you can pipe on lines or dots, you can dye white chocolate whatever color you like, and it’s a fun project for the kiddos to show their creativity! You can also use white chocolate in lieu of dark or milk chocolate and dye it any color to use as your base.