Chocolate Brainberries

These chocolate-covered strawberries will please every zombie at the party

This post is a guide on the technique for molding shapes onto chocolate-covered strawberries rather than a recipe with specific quantities. Choose any round or oval shape for the mold (skulls, brains, eyeballs) and any type of chocolate (white, milk, dark, semi-sweet). Strawberries are out of season in our region in October, so other fruits like figs could be substituted as well. Though best fresh, these can be made 24 hours in advance and pulled out of the refrigerator at party time. These were served on tiered dessert trays at our 2024 Haunted High Tea themed party.

Ingredients:

• Strawberries

• Chocolate

• Edible Luster Dust

Supplies:

• Wax paper

• Toothpicks

• Food-safe silicone mold

• Baking sheet

• Double boiler

• Thermometer

Choose berries that fit snugly into the selected silicone mold shape. Wash and thoroughly dry the strawberries. Insert a toothpick into the top of the berry for easier dipping if the strawberries do not have stems.

Place the silicone mold on a baking sheet for easier transfer to the refrigerator. Spray or use a brush to paint the edible luster dust into the molds.

Line another baking sheet with wax paper.

Set up the double boiler over a low simmer. Melt 2/3 of the chocolate stirring constantly and do not let any moisture into the bowl of chocolate. When the chocolate reaches 110 degrees Fahrenheit, remove from the heat and add in remaining 1/3 of the chocolate (aka seed chocolate). Stir until the chocolate melts and cools to 84 degrees. Finally, place the chocolate back over the heat to bring it up to 89 degrees.

Dip the berries (avoid the leaves) in the chocolate letting any excess drip back into the bowl. Place on a wax covered baking sheet to harden. The hardening process can be expedited by placing the berries in the refrigerator for around 15 minutes. Successfully tempered chocolate will have a hard, shiny surface once cooled.

While the berries are hardening, prepare the silicone molds. Spoon some chocolate into the mold and brush it up the sides until the mold is covered with a thin layer of chocolate. The molds should not be completely filled. Leave space so that the strawberry can rest in the cavity without it overflowing.

Remove the chocolate-dipped strawberries from the refrigerator. Place them into the silicone mold with the “good side” down and the flat bottom facing up. Press down slightly to ensure the chocolate in the mold adheres to the berry but not so hard that the chocolate oozes out of the mold. Return them to the refrigerator for at least 15 more minutes for the shape to set.

Unmold the strawberries by pressing up on the bottom of the mold and pulling back on the toothpick. Slide the toothpick out of the strawberry once it has been transferred to a serving tray. The strawberries can optionally be placed in individual mini cupcake liners for easier serving.

Refrigerate until ready to serve.