These white chocolate-covered strawberries are decorated with edible flowers for a stunning Valentine's Day treat inspired by early spring gardening. This sweet seasonal treat is decorated with pansies, violas, and sweet alyssum to create a romantic, garden-inspired dessert.
I received live plants from Bonnie Plants in exchange for this post. All opinions are 100% mine.
Now that it’s February, it feels like gardening season is right around the corner. Early bloomers will start popping up in greenhouses in about another month and I can't wait! It’s always nice to have flowers planted outside for when the bees and other beneficial insects start waking up.
Right behind that, we’ll start to see the earliest buds and tiny berries on our strawberry plants. It’s one of the best times of year for a gardener. So when Bonnie Plants reached out to work with them on a Valentine’s Day idea, I couldn’t wait to get started!
They sent me early spring flowers like gorgeous yellow and white pansies, stunning violas in vibrant colors, sweet alyssums that smell like honey, and multiple strawberry plants for an extra sweet touch - all edible plants that quickly became the inspiration for a Valentine’s Day treat.
Chocolate-covered strawberries are a classic Valentine’s Day dessert. These chocolate-covered strawberries are dipped in white chocolate and topped with edible flowers. They look as beautiful as they are delicious and the edible flowers create an effortless presentation. Plus, they’re very easy to make for a homemade Valentine’s Day celebration.
White Chocolate-Covered Strawberries with Edible Flowers
All you need to make this easy Valentine's Day dessert is a container of strawberries (if your plants haven't started to produce yet), white chocolate candy melts, and edible flowers. Just dip, decorate, and let your strawberry creations solidify. They're a romantic Valentine's Day treat made even more beautiful with pansies, violas, and sweet alyssum.
First, wash and dry strawberries. Make sure they're completely dried or else the chocolate won't stick to them.
Then, pick edible flowers and rinse them in a bowl of water. Carefully shake the flowers in the water to remove dirt. Dry them on paper towels.
Melt white chocolate candy melts over low heat, stirring consistently until the chocolate has melted. If you want a thinner consistency, add 1/4-1/2 teaspoon of coconut oil.
Work quickly to dip the strawberries in the chocolate and press a flower on top. Place each chocolate-dipped strawberry on wax paper.
Once all the strawberries have been dipped, allow them to solidify. Then, enjoy or store in a paper towel lined airtight container in the fridge for about 3 days.
White Chocolate-Covered Strawberries with Edible Flowers
Equipment
- Wax paper or parchment paper
Ingredients
- 12 fresh strawberries washed and dried
- 12 oz. package white chocolate candy melts
- 1 tsp coconut oil for thinning
- Fresh edible flowers rinsed and dried
Instructions
- Prep a flat surface, like a counter or baking sheet, with wax paper or parchment paper.
- In a small pot, heat chocolate over low heat, stirring continuously until melted. If desired, add coconut oil for a thinner consistency.
- Once chocolate has melted, remove from heat and begin dipping strawberries.
- After dipping each strawberry, place on prepared surface and, working quickly, add a flower on top gently pressing it into place.
- Allow chocolate to set at room temperature.
- Serve immediately, or store in the fridge in a paper towel lined airtight container up to 3 days.
Not only are these white chocolate-covered strawberries great for Valentine’s Day, but they would also be fitting for upcoming spring celebrations like Easter and Mother's Day. Decorating chocolate-covered strawberries with edible flowers turns this classic treat into a gorgeous dessert and a sweet reminder that the growing season is right around the corner!
Did you make this White Chocolate-Covered Strawberries with Edible Flowers recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
