Chocolate Turkeys Out of Strawberries

For the chocolate turkeys:

Prepare the strawberries: Wash the strawberries thoroughly and pat them dry with a paper towel. Dry strawberries are key to the chocolate adhering properly.
Melt the chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate chips in 20-second intervals, stirring in between, until completely melted and smooth.
Dip the strawberries: Hold each strawberry by the stem and dip it into the melted chocolate, covering it completely. Allow any excess chocolate to drip off before placing the strawberry on a parchment-lined tray.
Create the turkey’s face: Once the chocolate has set slightly (but is still soft), press two candy eyes onto the strawberry for the turkey’s eyes. For the beak, use a piece of candy corn and gently press it below the eyes.
Add the waddle: Melt red candy melts (optional) and use a spoon to place a small drop beneath the candy corn to make the turkey’s waddle. If you don’t want to use candy melts, you can skip this or use a red jelly bean.
Add the turkey’s feathers: Break the mini pretzels into halves to create the legs and stick them at the bottom of each strawberry. Then, gently press 3-4 pieces of candy corn into the chocolate-covered strawberry to resemble feathers.
Let them set: Place the turkeys in the fridge for 30 minutes to set completely.
Serve and enjoy: Once set, they are ready to serve! These adorable chocolate turkeys will be the hit of your Thanksgiving dessert table.

Chocolate: You can use white, dark, or milk chocolate depending on your preference, but semi-sweet chocolate tends to be the best for dipping.
Storage: Keep these chocolate turkeys in an airtight container in the fridge for up to 2-3 days for the freshest flavor.
Alternatives for candy corn: If you don’t like candy corn, you can substitute with other small candies or dried fruits for the turkey’s feathers and beak.
Additional decorations: For extra fun, you can use edible glitter to give your turkeys a little sparkle.

Reader Interactions