White Chocolate-Covered Strawberries with Edible Flowers
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.
Servings 12
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.