Carrot Chocolate Strawberry + Pudding Cup!

Carrot Chocolate Strawberry + Pudding Cup!

These chocolate strawberries are dipped in orange candies and melted, looking like cute little carrots for Easter! Pair them with crushed Oreos and chocolate pudding to make a lovely clay cup Easter dessert.

These Carrot Chocolate Strawberries are very cute when paired with chocolate pudding and crushed Oreos to make pudding cups. If you like Oreos, try other Easter desserts-Easter mud cakes, mini bunny pudding pie and Easter Oreo bark!

Chocolate Dipped Strawberry Carrots

Remember my obsession with chocolate strawberries? ? I like to make them for Valentine’s Day or for a beautiful dessert table, but I saw this carrot version on Pinterest and had to make them for Easter! !

Last year, I tried it with no luck. I tried again this year with no luck! ! At this point, I am already a little depressed. I used a regular vanilla candy coating and added different types of food coloring, but the second time I added food coloring, the candy coating (when it melted) became lumpy. Annoying, right? ? I tried all types of food colorings, and I hope that one of them won’t be lucky.

Then, I saw my friend Ashton from Something Swanky posted this, and she used orange candy to melt! genius! I went to the store and picked up a few bags, wondering why I hadn’t thought of using them before (I’m slow).

To make a long story short, I finally mastered Carrot Chocolate Strawberry and decided to use the inspiration of these little guys I made in October to make a super fun and relaxing treat with them.

Carrots, chocolates and strawberries are made into Easter pudding cups!

How to make them:

Start with chocolate strawberries! You will use the same technique as these classic chocolate strawberries (for more details and pictures on how to make strawberries, click here), but you will use orange candy melt instead of regular chocolate.

Prepare. Rinse the strawberries first. Place them on paper towels to dry. Line a baking sheet or baking sheet with parchment paper. Place the strawberries next to the pan. Also, when the chocolate melts, place a hot pad next to the pan.

(tip: Sometimes the parchment paper does not hold well and starts to roll up. To prevent this, I spray a little cooking spray on the pan and place it on parchment paper or use a magnet to hold it down. )

melt. Melt the candies over low heat (except for all the bags that are about 15-20 melted), pour them into a saucepan, and stir constantly with a rubber spatula. Yes, it may take at least 5 minutes, your hands will feel tired, but your candy will melt completely. When the candy coating is completely smooth, keep away from heat.

dip. Hold your chocolate can at an angle. Grab the stem of the strawberry, dip both sides in the chocolate, and place it on the parchment paper. Continue to do this for all strawberries. Let the strawberries sit on the counter until they harden.

drizzle. Take a sandwich bag and cut off its tip for the chocolate drizzle. Set aside. Melt the spare candies in a saucepan using a rubber spatula to melt under low-speed stirring. When finished, pour the chocolate into the uncut side of the bag.

Using a dish towel, squeeze the chocolate to the other side (it will be very hot if you use your hands), then gently drizzle the chocolate on the strawberries on the parchment paper from side to side. Let set.

Assemble the pudding cup

Of course, you can just eat strawberries and chocolate strawberries, but these cute pudding cups are more exquisite Easter desserts, if that’s what you’re looking for. And they only need an extra few minutes to assemble! !

Prepare. Crush your Oreos (I like to put them in a ziplock bag and crush them with the bottom of a rolling pin or cup), then follow the instructions on the box to make the chocolate pudding.

gather. Add 2 TB crushed Oreo at the bottom of each cup. Pour the pudding on the crushed Oreo. Put more Oreo crumbles on top and put strawberries in the center.

Refrigerate until ready to eat!

Tips and tricks

How far in advance can I make these? You can make them the day before you plan to eat them, although they are best fresh. If you make them ahead of time, I strongly recommend storing them in the refrigerator so that they can be kept as long as possible. If they are left at room temperature, they will mature quickly, but they are still safe to eat.

If you store them in a Tupperware container covered with wax paper, they should Last 2-3 daysNormally, you should only aim for 48 hours, because you may risk the fruit spoiling.

How to prevent them from leaking? The chocolate covered strawberries leaked due to condensation. You can prevent damage to their appearance by paying special attention to the way they are stored.

A good technique is to put a paper towel sandwich on the bottom of Tupperware: put a paper towel, then top with baking soda, and then cover it with another paper towel. Baking soda will absorb any additional moisture, but it will not touch the strawberry itself, which may change the taste of the strawberry.

One preventive technique is to make sure that the strawberries are Wash and dry before soaking They are in chocolate.

Isn’t it fun? I tried to think of something that children would like to eat at Easter instead of carrot cake, and then I thought of these. It’s very simple to make, and because my kids love pudding, it’s perfect for the upcoming holidays. 😉

For more Easter desserts, please check:

Course dessert

American cuisine

Preparation time 10 minutes

Cooking time 10 minutes

Total time 20 minutes

24 servings

Calories 92 kcal

Author Little Luna

Carrot strawberry

• Wash the strawberries and dry
• The bagged orange candy melts (available at Michael’s, Hobby Lobby, Jo-Anns)
• parchment
• Plastic bag and scissors

Carrot Pudding Cup

• Transparent cup
• Broken Oreo
• 1 large box of chocolate pudding
• 3 cups milk
• Carrot Chocolate Strawberry

• Rinse the strawberries first. Place them on paper towels to dry.

• Line a baking sheet or baking sheet with parchment paper. Place the strawberries next to the pan. Also, when the chocolate melts, place a hot pad next to the pan.

• *Note: Sometimes the parchment paper does not hold well and starts to roll up. To prevent this, I spray a little cooking spray on the pan and place it on parchment paper or fix it with a magnet.

• Melt the candies over low heat (except for all the bags that are about 15-20 melted), pour them into a saucepan, and stir constantly with a rubber spatula. Yes, it may take at least 5 minutes, your hands will feel tired, but your candy will melt completely. When the candy coating is completely smooth, keep away from heat.

• Hold your chocolate can at an angle. Grab the stem of the strawberry, dip both sides in the chocolate, and place it on the parchment paper. Continue to do this for all strawberries.

• Let the strawberries sit on the counter until they harden.

• Take a sandwich bag and cut off its tip for the chocolate drizzle. Set aside.

• Melt the spare candies in a saucepan using a rubber spatula to melt under low-speed stirring. When finished, pour the chocolate into the uncut side of the bag. Using a dish towel, squeeze the chocolate to the other side (it will be very hot if you use your hands), then gently drizzle the chocolate on the strawberries on the parchment paper from side to side. Let set.

• Prepare pudding cups by adding 2 TB of crushed Oreo to the bottom of each cup.

• Follow the instructions on the box to make the pudding.

• Pour the pudding into the cup and place it on the crushed Oreos.

• Put more crushed Oreos on top

• Put the strawberry in the middle.

• Refrigerate until ready to eat.

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