Introduction
Thanksgiving is approaching and what better way to celebrate than with a fun and creative dessert? Chocolate covered strawberry turkey is a unique and delicious sweet treat that will impress your guests. This recipe is easy to make and requires minimal ingredients.
Ingredients
To make chocolate covered strawberry turkey, you will need the following ingredients:
- 16-20 large strawberries
- 1 cup of dark chocolate chips
- 1/4 cup of white chocolate chips
- 8-10 candy eyeballs
- 8-10 candy corns
- 8-10 wooden skewers
Instructions
Follow these simple steps to make chocolate covered strawberry turkey:
- Wash and dry strawberries. Leave the stems on.
- Melt dark chocolate chips in a microwave-safe bowl. Stir every 30 seconds until smooth.
- Dip each strawberry in melted chocolate, leaving the top part uncovered. Place on wax paper to dry.
- Melt white chocolate chips in a microwave-safe bowl. Stir every 30 seconds until smooth.
- Using a toothpick, draw a small triangle on each strawberry to represent the turkey beak. Dip candy corns in melted white chocolate and attach to the strawberries as beaks.
- Attach candy eyeballs to the strawberries using melted white chocolate.
- Insert a wooden skewer into the bottom of each strawberry to create the turkey body.
- Place in the refrigerator to cool and set for at least 30 minutes before serving.
Nutrition
This recipe makes 8-10 chocolate covered strawberry turkeys. Each serving contains approximately:
- Calories: 150
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 0mg
- Sodium: 0mg
- Total Carbohydrates: 20g
- Dietary Fiber: 2g
- Sugars: 16g
- Protein: 2g
Conclusion
Chocolate covered strawberry turkey is a delicious and creative dessert that will make your Thanksgiving celebration even more special. With only a few ingredients and simple steps, you can create a dessert that will impress your guests and satisfy their sweet tooth. Try making this recipe this Thanksgiving and enjoy the delicious flavors of chocolate and strawberries in the form of a cute turkey.
