Whether you’re throwing a ladybug-themed party or just want to add a bit of summery cheer to your next gathering, these simple Ladybug Chocolate Strawberries are a fun edible craft.
Made by dipping and piping chocolate onto ripe berries, these strawberry cuties are an adorable and wholesome treat that contrasts the sweetness of perfectly ripe strawberries with the richness of bittersweet chocolate beautifully. For added detail, try serving the berries with toast leaves or fresh mint.
Ladybug Chocolate Strawberries
recipe inspired by SheKnows
- 4 ounces bittersweet baking chocolate, chopped and divided in quarters
- 12 plump strawberries, rinsed and patted completely dry
- 24 candy eyeballs
- 12 thick-cut slices of bread (optional)
- Mint leaf, for garnish (optional)
- Line a tray or baking sheet with parchment or wax paper.
- Set a double boiler filled with 2 inches of water over medium-high heat. When water starts to bubble, turn heat to medium and stir three-quarters (3-ounces) of the chocolate into the top of the double boiler. Cook, stirring constantly, until melted.
- When chocolate is smooth and drips easily off the spoon, remove top pan from heat and hot water, and stir in remaining chocolate. Stir until smooth, then set chocolate aside to cool slightly.
- Cut the green stems from the strawberry tops. Lay berries on prepared tray, turning them to find the side that will lay flat.
- Dip the narrow end of each strawberry into warm chocolate (to roughly a 1/2-inch depth), letting excess chocolate drip off. Set on tray and affix 2 candy eyes. Repeat for each berry.
- Fill a piping bag fitted with a small, round piping nozzle (such as the PME Supatube No. 2.5) with remaining chocolate. On a sheet of parchment or a plate, make a few practice strokes to get a feel for the chocolate. It will thicken as it cools and be slightly easier to work with.
- To finish the ladybugs, pipe a line down the center of each berry and draw out 2 rounded wing outlines across the back. Add chocolate dots all over each wing. Let chocolate set completely, for about 15 minutes. Berries will keep well several hours at room temperature.
- Before serving, if desired, remove crusts from bread and cut into leaf shapes. Toast leaves until light golden. Place a ladybug chocolate strawberry on each leaf and serve.