Chocolate Covered Strawberry Bouquet | Chocolate Covered Strawberries topped with crushed pistachios and rose petals wrapped in an indulgent bouquet.
Put ‘Eat Chocolate’ at the top of your list of things to do today. That way, at least you’ll get one thing done.
Chocolate, strawberries and flowers go hand in hand, why not combine them to make a beautiful edible bouquet for your love. The strawberries can be as simple or intricate as you please. You can use a variety of chocolates and toppings for a more gourmet selection. I chose semi sweet chocolate to dip the strawberries in and topped them with roasted crushed pistachios and edible dried rose petals.
The great thing about chocolate covered strawberries is that they are extremely easy to make. You don’t need any special equipment to make them and in about 30 minutes you have a show stopper dessert.
This dessert is only as good as the ingredients that go into it so use your favorite chocolate and the best strawberries you can find!
- Wash strawberries; dry throughly and refrigerate.
- Melt the chocolate until smooth.
- Dip the strawberries into the melted chocolate.
- Garnish with desired toppings and set aside.
- Set strawberries aside until the chocolate hardens.
For the Bouquet
What you will need
Gift tissue paper
Baby’s breath (optional)
Pierce the strawberries with the bamboo skewers. Rest in a tall glass or vase.
Bunch a few of your strawberries together, varying their height and tie them together with a rubber band.
Place the bouquet at one corner of the tissue paper. Wrap the left side of the paper over to the right, the bottom portion up over that, and the right side over on top.
Tuck in the baby’s breath between gaps
Secure with a ribbon and admire your beautiful creation.
- 2 cup chocolate chips; I used semi sweet
- 1 tablespoon cooking oil of choice; I used canola
- 12-14 strawberries
- 2 tablespoon crushed pistachios (optional)
- 1 tablespoon dried edible roses (optional)
- Wash strawberries thoroughly and pat dry. Make sure there is no condensation on the berry prior to dipping, else the chocolate can "seize up".
- Refrigerate for 10 minutes, this helps the warm chocolate stick.
- Melt chocolate and oil in a double boiler over low heat until thoroughly melted or microwave for 45-60 seconds in 20 second increments, stirring in between to ensure the chocolate doesn't overcook.
- Hold strawberries by leaves or pierce them with a toothpick or bamboo skewer and dip into chocolate. Lightly shake and lay on wax paper-lined baking sheet.
- Top with desired garnishes and repeat for remaining strawberries.
- Let rest until chocolate hardens.
- Assemble bouquet
Looking for more romantic dessert ideas? Check out these recipes: