Chocolate-Covered Mummy Strawberries
These no-bake mummy strawberries stay bright red beneath thick, uneven bands of white coating. Two candy eyes sit in an open space between the wraps, and the green tops remain attached as handles. Each berry can look a little different; loose, overlapping lines make better bandages than precise stripes.
Dry the strawberries completely before decorating so the coating adheres. White candy melts are easy to pipe into raised bands, and the finished berries are best served the day they are made.
Ingredients for Mummy Strawberries
- 12 whole strawberries with green tops intact, about 1 1/2 lb (680g)
- 12 oz white candy melts or white melting wafers (340g)
- 24 small candy eyes
You will also need parchment or wax paper and a small piping bag or sturdy zip-top bag. White chocolate can replace the candy melts, but it needs gentler melting and may flow or set differently.
How to Make Chocolate-Covered Mummy Strawberries
Yield: 12 strawberries. Time: About 20 minutes to prepare, plus 5 to 15 minutes for the coating to set. Allow extra time if the berries need to air-dry.
- Dry the berries: Wash if needed, then pat the fruit and leafy tops thoroughly dry. Let any remaining moisture evaporate, and blot away condensation if the berries were refrigerated. Line a tray or plate with parchment or wax paper, leaving room between the berries.
- Melt the coating: Put the candy melts in a completely dry microwave-safe bowl. Microwave at 50% power in 15- to 20-second bursts, stirring well after each one. Stop heating when a few pieces remain and stir until smooth. The coating should fall from a spoon in a thick ribbon.
- Add a small anchor and the eyes: Holding each berry by its top, dip only the pointed end in coating or spoon a small patch onto its lower front. Let the excess drip off, then set the berry on the lined tray with most of its red surface exposed. Let the patch set briefly. Attach two candy eyes around the middle of the berry with tiny dots of melted coating, leaving space around them for the wraps.
- Pipe the wraps: Transfer the remaining coating to a piping bag or zip-top bag and snip a small corner, large enough to make thick lines. Pipe loose, uneven bands above, below, and around the eyes. Gently rotate each berry to carry some bands around its sides. Overlap a few lines, but leave red gaps and keep the eyes uncovered.
- Let them set: Leave the berries uncovered on the tray until the bands are firm and dry to the touch, generally 5 to 15 minutes. Lift them by their tops and arrange them with the faces visible.
How to Keep the White Coating Smooth
Keep water and steam away from the melted coating: damp berries or utensils can make it thicken or turn lumpy. If it thickens while you decorate, rewarm it briefly and stir rather than heating it for a long stretch. For raised bands, the coating should pass through the bag without immediately flattening against the fruit.
A spoon can make loose wraps if you do not have a piping bag, though the lines will be less controlled. If using white chocolate instead of candy melts, follow its melting directions and thin it only if needed with a suitable thinning aid.
Serving and Storing Mummy Strawberries
For the freshest fruit and cleanest-looking wraps, make the berries a few hours before serving and serve them the same day. They can share a Halloween dessert tray with Spider Web Pretzels or No-Bake Witch Hat Oreos.
If needed, refrigerate the fully set berries in a single layer in an airtight or closely covered container for up to 1 to 2 days. Do not stack them. Condensation can soften the fruit and affect the coating, so their appearance may decline after the first day. Do not freeze; thawed strawberries can become watery.
Nutrition
Approximate nutrition per strawberry, based on 12 pieces: 175 calories, 1g protein, 9g fat, and 24g carbohydrates. Approximate values per 100g: 205 calories, 1g protein, 11g fat, and 28g carbohydrates. Values vary with berry size, coating brand, and how much coating remains in the bowl.
Equipment
- Parchment paper or wax paper
- Tray or plate
- Microwave-safe bowl
- Piping bag or zip-top bag
- Spoon
Ingredients
- 12 whole strawberries with green tops intact, about 1 1/2 lb (680 g)
- 12 oz white candy melts or white melting wafers (340 g)
- 24 small candy eyes
Instructions
- Wash the strawberries if needed, then thoroughly pat the berries and leafy tops dry. Let any remaining moisture evaporate.
- Line a tray or plate with parchment or wax paper, leaving space between the strawberries.
- Place the candy melts in a completely dry microwave-safe bowl. Microwave at 50% power in 15- to 20-second bursts, stirring after each burst, until smooth.
- Hold each strawberry by its green top and dip the pointed end into the melted coating, or spoon a small patch onto the lower front. Let excess coating drip off.
- Set the strawberries on the lined tray with most of the red surface exposed. Let the coating patches set briefly.
- Use small dots of melted coating to attach two candy eyes around the middle of each strawberry.
- Transfer the remaining melted coating to a piping bag or sturdy zip-top bag. Snip a small corner to make thick piping lines.
- Pipe loose, uneven bands above, below, and around the eyes, rotating the strawberries gently to wrap some bands around the sides. Leave red gaps and keep the eyes uncovered.
- Leave the strawberries uncovered until the coating is firm and dry to the touch, about 5 to 15 minutes.
- Arrange the mummy strawberries with the faces visible and serve.
Tips
- Dry the strawberries completely before coating them to prevent the candy melts from thickening or seizing.
- Melt candy coating in short bursts at reduced microwave power and stir well between bursts.
- Let the first coating patch set briefly before attaching the candy eyes.
- Use loose, overlapping lines instead of precise stripes for more natural-looking mummy bandages.
- If the coating thickens, rewarm it briefly and stir rather than heating it for a long period.
- Keep the piping opening small enough for raised bands that do not immediately flatten.
Variations
- White Chocolate Mummy Strawberries: Use white chocolate instead of candy melts, following its melting directions and thinning only if needed with a suitable thinning aid.
- Spoon-Drizzled Mummy Strawberries: Use a spoon to drizzle loose white coating wraps if you do not have a piping bag.
