Chocolate-Dipped Strawberries for Halloween

Votes: 1

Time: 1 hour 25 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 559, total fat 24 G., saturated fats 11 G., proteins 5 G., carbohydrates 86 G., fiber 5 G., cholesterol 2 mg, sodium 206 mg, sugar 35 G.

You have plenty of Halloween gift ideas, but this dessert will definitely delight. Chocolate-covered strawberries shaped like cute monsters, ghosts, and pumpkins are a perfect Halloween treat. You can make the monsters yourself using decorative sugar in different colors, but make sure they match the color of the icing. You can make these treats a few hours ahead, but don't refrigerate them for more than an hour, as humidity can cause the decorations to bleed. Place each strawberry in a paper cup and place it in a piping bag to share the holiday spirit.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Monsters

170 g dark green confectionery glaze
1–2 tsp coconut oil or shortening, as needed
0.5 cup dark green (turquoise) decorative sugar + more as needed
12 large strawberries with sepals, washed and dried thoroughly
24 small candy eyes for decoration (candy sprinkles)
30 gr. chocolate granules

Ghosts

170 g of white confectionery glaze
1–2 tsp coconut oil or shortening, as needed
12 large strawberries with sepals, washed and dried thoroughly
30 g of chocolate granules or dark confectionery glaze

Pumpkins

170 g of orange confectionery glaze
1–2 tsp coconut oil or shortening, as needed
12 large strawberries with sepals, washed and dried thoroughly
30 gr. chocolate granules

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: strawberry, coconut oil, chocolate chips (granules)

Cooking the dish according to the recipe:

Chocolate Covered Strawberries for Halloween: For decorating, you'll need white, green (turquoise), and orange icing in any shape (coins, bars). To work quickly and get creative, prepare a double boiler. Dip the strawberries in the colored icing and place them on a prepared baking sheet. For detailed decoration, you'll need melted chocolate chips and a pastry bag.
Monsters:

Line a baking sheet with a silicone baking mat or parchment paper. Place the green icing in a bowl set over a pan of simmering water. Heat, stirring occasionally, until the icing melts and the mixture is smooth. If the mixture begins to harden or set, add about 1 teaspoon of coconut oil or shortening and stir again until smooth.

Place the decorative sugar in a small, shallow bowl. Hold the strawberries by the sepals and dip them in the green glaze; let any excess drip back into the bowl. Gently roll the strawberries in the sugar until completely coated (don't press too hard). Place the strawberries, leaf-side down, on the prepared baking sheet and repeat with the remaining strawberries. Refrigerate for about 10 minutes to set. Keep the remaining glaze in a double boiler.
Spread some of the remaining melted icing on the back of two googly eyes and press them onto the tops of the strawberries. If you want to make mouths for the monsters, melt the chocolate chips in a small bowl in the microwave. Transfer to a piping bag fitted with a small plain tip. Pipe mouths onto the monsters. Let set for about 10 minutes.
Ghosts:

Line a baking sheet with a silicone mat or parchment paper. Place the white icing in a bowl set over a pan of simmering water. Heat, stirring occasionally, until the icing melts and the mixture is smooth. If the mixture begins to harden or set, add about 1 teaspoon of coconut oil or shortening and stir again until smooth.
Hold the strawberries by the sepals and dip them in the white glaze. Place them on the prepared baking sheet, leaves side up, allowing any excess glaze to drip down. Repeat with the remaining strawberries. Refrigerate for about 10 minutes to set.
Meanwhile, melt black icing or chocolate in a small bowl in the microwave according to package directions. Transfer to a piping bag fitted with a small plain tip. Once the white icing has set, pipe small ovals onto each ghost for the nose and eyes and let set for 10-15 minutes.
Pumpkins:

Line a baking sheet with a silicone baking mat or parchment paper. Place the orange icing in a bowl set over a pan of simmering water. Heat, stirring occasionally, until the icing melts and the mixture is smooth. If the mixture begins to harden or set, add about 1 teaspoon of coconut oil or shortening and stir again until smooth.
Hold the strawberries by the sepals and dip them into the orange glaze; let any excess drip back into the bowl. Place the berries, leaf-side up, on the prepared baking sheet and repeat with the remaining strawberries. Refrigerate for about 10 minutes to set.
Meanwhile, transfer the remaining orange icing to a pastry bag fitted with a plain tip. Once the icing has set, pipe vertical lines from top to bottom on the strawberries. Refrigerate for about 5 minutes to set.
Melt the chocolate in a small bowl in the microwave. Transfer to a piping bag fitted with a small, plain tip. Pipe Jack-o'-lantern eyes, mouths, and noses onto each pumpkin and let set for 10-15 minutes.
When serving, place the candies on a tray and share them with your friends.