Gluten-Free Strawberry Ladybugs on White Chocolate Rounds
A cute and kid-friendly treat that's perfect for spring parties, school snacks, or just for fun! These little "ladybugs" sit on a bed of creamy white chocolate and are made with fresh strawberries, blueberries, and a drizzle of dark chocolate.
Ingredients
- 1 cup white chocolate chips gluten-free
- 6 large strawberries halved
- 12 fresh blueberries
- 2 –3 tablespoon dark chocolate chips for details
- Optional: 1 teaspoon coconut oil to thin melted chocolate
Instructions
- Line a baking sheet with parchment paper.
- Melt white chocolate in 20-second microwave intervals, stirring between each.
- Drop tablespoons of melted white chocolate onto parchment paper, spreading into 2-inch circles. Make 12 rounds.
- Let set slightly (1-2 minutes), but not completely firm.
- Press strawberry halves cut-side down onto each white chocolate round.
- Place a blueberry at the tip of each strawberry as the "head."
- Melt dark chocolate chips with coconut oil if needed.
- Transfer to a piping bag or ziplock bag with corner snipped.
- Pipe a center line down each strawberry and add dots for spots.
- Add two tiny lines from each blueberry as antennae.
- Allow to set at room temperature or refrigerate 10-15 minutes until firm.
Notes
Use good quality chocolate for best results.
You can prep the chocolate rounds ahead of time and decorate just before serving.
Store in the fridge up to 2 days in an airtight container.
You can prep the chocolate rounds ahead of time and decorate just before serving.
Store in the fridge up to 2 days in an airtight container.
Tried this recipe?Let us know how it was!