Mazapan and chocolate covered strawberries or fresas cubiertas con chocolate y mazapan are strawberries that have been dipped in white chocolate and covered in mazapan powder! These are great for an anniversary, birthday, Valentine’s Day, or any special occasion!
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How to make
Wash and dry your strawberries, set aside
Unwrap the mazapan candies and crumble fine in a bowl. It will still be a bit chunky due to larger peanut pieces. Sifting is optional for a finer crumb. Set aside.
In a separate bowl, melt your white chocolate according to the package instructions. I like to microwave on 50% strength for 30 seconds, stir and repeat until melted. Let cool before dipping.
Once the chocolate is cooler and strawberries are dry, dip the strawberry in the melted chocolate and shake off the excess, then over the bowl with the mazapan powder, sprinkle the mazapan on the strawberry with a spoon, before the chocolate hardens. For a thicker coating roll the chocolate covered strawberries in the mazapan powder.
Place on a piece of parchment paper to dry and harden, about 15 minutes.
Enjoy!
Storing instructions
These can be stored in the refrigerator for about 3-4 days. The strawberries will start to get soggy under the chocolate coating after a few days.
Can these be made ahead?
I would make these the day before at most. If possible make them the same day you will serve them. Once refrigerated they will sweat when at room temperature and will feel a big soggy, but will still be good.
Similar recipes
Mazapan and Chocolate Covered Strawberries Recipe
- Prep Time: 30 minutes
- Dry Time: 15 minutes
- Cook Time: 0 Min
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Dessert
- Method: n/a
- Cuisine: Mexican
Description
Mazapan and chocolate covered strawberries or fresas cubiertas con chocolate y mazapan are strawberries that have been dipped in white chocolate and covered in mazapan powder! These are great for an anniversary, birthday, Valentine’s Day, or any special occasion!
Ingredients
1 – 12 oz bag of white melting chocolate
5–8 1oz mazapan candies
1 pint whole fresh strawberries
Instructions
Wash and dry your strawberries, set aside
Unwrap the mazapan candies and crumble fine in a bowl. It will still be a bit chunky due to larger peanut pieces. Sifting is optional for a finer crumb. Set aside.
In a separate bowl, melt your white chocolate according to the package instructions. I like to microwave on 50% strength for 30 seconds, stir and repeat until melted. Let cool before dipping.
Once the chocolate is cool and strawberries are dry, dip the strawberry in the melted chocolate and shake off the excess, then over the bowl with the mazapan powder, sprinkle the mazapan on the strawberry with a spoon, before the chocolate hardens. For a thicker coating roll the chocolate covered strawberries in the mazapan powder.
Place on a piece of parchment paper to dry and harden, about 15 minutes. Repeat with all of your strawberries.
Once they have all hardened, enjoy!
Notes
These can be stored in the refrigerator for about 3-4 days. The strawberries will start to get soggy under the chocolate coating after a few days.
I would make these the day before at most. If possible make them the same day you will serve them. Once refrigerated they will sweat when at room temperature and will feel a big soggy, but will still be good.
Keywords: mazapan fresas, marzapan strawberries, mazapan white chocolate strawberries, mazapan chocolate blanco fresas
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