Chocolate covered strawberries are one of my favorite desserts. Unfortunately, they are one of those treats that seem to be ‘reserved’ for only a few occasions each year. I know what you’re probably thinking; chocolate covered strawberries are only for Valentine’s Day and Christmas, right? Well, brace yourselves because we’re breaking the rules this Fourth of July with these Patriotic Strawberries (I know, we’re really living on the edge aren’t we?!). More often than not, by the time dessert rolls around at holiday gatherings you’re already stuffed from all of the other dishes being served that dessert ends up getting skipped. It’s important to always end your meal on a sweet note and these berries do just the trick. Sweet enough to satisfy your sweet tooth, but light enough to stay awake for the fireworks or play an after dinner kick ball game.

A ruby red, (preferably gigantic) fresh strawberry is dipped in white chocolate and dipped in blue sprinkles. The patriotic end result is a layered red white and blue strawberry which will have your guests in awe, not to mention lining up to sample this charming dessert! Patriotic Strawberries are always a staple at my 4th of July gatherings, and I look forward to them every year. These are best prepared the day of, but can be prepared the night before with refrigeration. They’re great for little chefs that like to help out in the kitchen and easy enough to throw together right before your party. I always say, these strawberries are a simple, yet festive way to celebrate the holiday.

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Ingredients:

Strawberries

White chocolate candy melts

Blue sugar sprinkles

 

Directions:

  1. Wash the strawberries and let them dry completely.
  2. While they are drying, melt the chocolate in a double broiler, stirring occasionally, until it is smooth. Be careful to watch over the chocolate as white chocolate burns very easily.
  3. Pour blue sprinkles into a small bowl and set aside.
  4. Dip a strawberry into the melted chocolate until it is about 2/3 covered, you’ll want to have some of the red showing. Then dip the bottom 1/3 of the berry into the blue sprinkles.
  5. Place the completed berries on a baking sheet, lined with wax paper into the refrigerator to harden.  Once chocolate is hard, store in an air tight container until ready to serve.