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Easy Mummy Strawberry Recipe
Ash Tyrrell

Easy Mummy Strawberry Recipe

I made these mummy strawberries for the first time when my daughter's class party was two hours away and I had zero time to bake anything fancy. I grabbed a bag of strawberries, some white chocolate, and a handful of candy eyes, and honestly, I was shocked at how quickly they came together.
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Prep Time 15 minutes
Cook Time 2 minutes
Ingredients Method Notes

Ingredients
  

  • 1 pound fresh strawberries washed and completely dried – wet berries make the chocolate slide right off, so pat them dry well
  • 12 ounces white chocolate chips or white candy melts – candy melts hold their shape better and set with a nicer shine
  • Candy eyeballs 2 per strawberry – the tiny detail that turns a plain berry into a mummy face
  • 1 teaspoon coconut oil or shortening optional – thins the chocolate if it feels too thick to drizzle

Method
 

  1. I start by rinsing the strawberries under cool water, then laying them out on a paper towel to dry completely. This step matters more than people think, because any leftover moisture will make the melted chocolate seize up and turn clumpy instead of smooth.
  2. I pour the white chocolate chips into a microwave-safe bowl and heat them in 20 to 30 second bursts, stirring after each round. Overheating is the biggest mistake here, so I stay patient and stir often until the chocolate is completely smooth and glossy.
  3. Holding each berry by the green top, I dip it into the melted chocolate and twist gently so the white coating wraps around most of the fruit. I don't worry about it looking perfectly smooth, since a slightly uneven coat actually helps the mummy look more authentic.
  4. While the chocolate coating is still wet, I press two candy eyeballs onto the upper third of each strawberry using a toothpick to nudge them into place. The melted chocolate acts as glue, so they stick without any extra effort.
  5. I transfer the leftover melted chocolate into a ziplock bag, snip off a tiny corner, and drizzle it back and forth across each strawberry in messy zigzag lines, carefully avoiding the eyes. The imperfect, criss-crossed look is exactly what makes it resemble mummy wrapping.
  6. I place the finished strawberries on the parchment-lined tray and let them sit at room temperature for about 10 minutes, or pop them in the fridge for 5 minutes if I'm in a rush. Once the chocolate hardens, they're ready to serve.

Notes

  • I always use candy melts over regular chocolate chips because they melt smoother and set with a nicer finish.
  • I stick a toothpick through the stem end of each berry before dipping, which gives me something to hold onto without touching the wet chocolate.
  • I never rush the drying step, since even a little moisture ruins the whole coating.
  • I keep a small bowl of extra melted chocolate nearby in case any eyes fall off before serving.
  • I work in small batches so the chocolate doesn't harden in the bowl before I finish dipping everything.