Description
Create festive Halloween-themed chocolate covered strawberries featuring Frankenstein, Black Widow Spider, Mummy, and colorful accent designs. This fun and creative recipe is perfect for parties and treats with themed decorations using candy eyes, pretzels, and sprinkles.
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)
Decoration and Accessories
- 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 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’re completely dry for dipping.
- Make Frankenstein Strawberries: Melt ½ cup white chocolate in 20-second increments in the microwave until smooth, stirring between increments. Add green candy coloring and mix well. Line a baking sheet with waxed paper. Insert 2 toothpicks into the top of a strawberry and dip it into the green chocolate, letting excess drip off. Place on the baking sheet. While chocolate is wet, add black sprinkles for hair, candy eyes, and more black sprinkles for the mouth. When chocolate is nearly set, insert halved pretzel sticks on each side of the neck as bolts and optionally add small white circular sprinkles secured with melted chocolate. Let fully set.
- Make Black Widow Spider Strawberries: Melt ¾ cup dark chocolate in 20-second increments until smooth. Reserve a small amount for the mummy strawberries. Dip each mini pretzel into dark chocolate, let excess drip off, and place on the baking sheet. Insert 2 toothpicks into a strawberry, then dip the strawberry into dark chocolate and place on the lined baking sheet. Decorate with 5 red pearl sprinkles for eyes, a red Jimmie sprinkle for the mouth, and white Jimmie sprinkles for teeth. Chill in fridge 10 minutes or freezer 5 minutes for quick setting. Remove and cut each pretzel in half lengthwise and discard center piece, creating 6 legs. Use a toothpick to spread dark chocolate on each leg and attach to the strawberry, holding until secure. Let fully set.
- Make Mummy Strawberries: Melt ½ cup white chocolate in 20-second increments until smooth. Transfer one tablespoon of melted white chocolate into a piping bag. Insert 2 toothpicks into the top of a strawberry, dip it in white chocolate, and place on baking sheet. Chill in fridge 10 minutes or freezer 5 minutes for setting. Remove and use the reserved dark chocolate to paint a small rectangle on the upper third of the strawberry for eyes. Add two small green circular sprinkles as eyes. Pipe white chocolate ‘bandages’ randomly over the strawberry using the piping bag. Let set completely.
- Make Accent Strawberries: Melt ½ cup white chocolate in 20-second increments until smooth. Add purple candy color and mix well. Insert 2 toothpicks into top of a strawberry, dip it in purple chocolate, and place on baking sheet. Sprinkle with assorted Halloween-colored sprinkles. Allow to fully set.
Notes
- Store chocolate covered strawberries in the fridge for 1-2 days; they are best eaten the day they are made.
- Stir chocolate thoroughly when melting to prevent scorching.
- Candy melts can be used as a substitute for Belgian chocolate if preferred.
- Adjust chocolate quantities as needed based on number of strawberries.
- Only use oil-based candy colors to color melted chocolate.
- If making ahead, place strawberries in a container lined with paper towels, uncovered to reduce sweating.
- This recipe is great for involving kids in decorating while an adult handles the dipping.
Nutrition
- Serving Size: 1 strawberry
- Calories: 120 kcal
- Sugar: 15 g
- Sodium: 30 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 5 mg
