Chocolate Strawberry Fondant Roses

Time to up your chocolate covered strawberry game with these chocolate strawberry fondant roses!

I love chocolate covered strawberries, they are one of my favorite treats to make. The combination of strawberry and chocolate is one of the best flavor combos out there. One way to make them even classier is by changing them into chocolate strawberry fondant roses.

They are sure to impress your friends and family or maybe that special someone on Valentine’s Day. They are very easy to make, if I can do it, you can do it. Let’s get started!

Step 1: Gather the ingredients

In order to make these amazing chocolate strawberry fondant roses you need just a few ingredients and tools:

• Strawberries
• Chocolate – You can use chocolate bars, chocolate chips, etc. Any flavor you want, milk, dark, semi-sweet, or white.
• Fondant – You can use storebought fondant or food colored homemade marshmallow fondant or even homemade modeling chocolate.

Tools

• Rose Leaf Cutters – (optional)
• Cookie Sticks
• Parchment paper
• Rolling Pin – (optional)

Step 2: How to make chocolate strawberry fondant roses

Begin by washing and drying the strawberries. Pick nice medium-sized strawberries, they will be bigger once they are finished, so to avoid super large ones, don’t use large strawberries.

Then melt the chocolate. You can use whatever chocolate you want for this, chocolate chips, candy melts, white, dark, etc. Melt them with a double boiler, or in the microwave.

For the microwave, melt them in a microwave-safe bowl with bursts of 25 to 30 seconds, then stir. Then 25 to 30 seconds, then stir, then go down to 15 seconds, until completely melted.

Take a knife and cut off the green leaf/stem of the strawberry leaving a little hole. Dip a cookie stick/treat stick in the chocolate and then stick it in the top of the strawberry.

Do this with all your strawberries and then place them in the fridge to cool for about 15 minutes. The chocolate will set and act like glue to help keep the stick in place.

Step 3: Dip the strawberries in chocolate

Reheat the chocolate as necessary so it is fairly runny. If needed you can add a few tsp. of shortening or vegetable oil to the chocolate when it is melted to thin it out.

Now dip each strawberry in the chocolate and cover it completely, tapping it to get the excess chocolate off. Then place them in the fridge to cool and set completely, about 30 minutes. I like to place them in a glass, because it holds them upright.

Take a small handful of the red fondant, and knead it well. Then take a pinch of it about a half inch in size and roll it up in a ball, make 5 or 6 of these.

NOTE: Some people like the taste of homemade marshmallow fondant better or even homemade modeling chocolate, so you could make either of those if you want. Instead of using storebought fondant.

These will be used for the petals. Next, take a bigger piece and roll it out like a snake. Then press it in between a piece of parchment paper and roll it out with a rolling pin. Roll it fairly thin, about 1/8th of an inch or so. It doesn’t need to be exact.

Now cut out and remove the top part of our long flat snake. Then roll it up, this will wind up being the top of the rose.

Step 4: Wrap the chocolate strawberry fondant rose

Time to make all of the fondant rose petals. Place a ball of fondant in between the parchment paper, fold it over, then press on it. Next just roll it out thin with a rolling pin. Again, the thickness will be around 1/8th of an inch or so.

Take some green fondant and knead it, then roll it out, and cut out the leaves. It helps if you have a little leaf fondant cutter. You don’t have to put leaves on if you don’t want to.

TIP: Once you are done with your fondant, wrap it up tightly with plastic wrap and then store it in a container with a lid, like Tupperware. This will keep it from drying out and getting hard, then you can use it in the future with any other fondant projects.

Next, place the flat snake-like fondant on the strawberry and wrap it around. Then, take each petal and place it on.

Place the fatter side of the petal at the base and then smooth it up the strawberry. It should stick fine, if it doesn’t, dab it with a small bit of water, you don’t need much.

Lay down all the petals, and then place your leaves. Make sure to pinch and smooth out the bottom of the petals and leaves around the cookie stick. And there you go really creative edible chocolate strawberry fondant roses. Enjoy!

How long do chocolate-covered strawberry fondant roses last?

These will last about 3 to 4 days in the fridge. After that the strawberry starts to ooze juices out of the chocolate.

Here are some other recipes you make like:

Chocolate Mousse

Creamy Old Fashioned Fudge

Chocolate Peanut Clusters

Strawberry Cheesecake Mousse Chocolate Cups

Easy Chocolate Souffle

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5 from 2 votes

Chocolate Covered Strawberry Fondant Roses

These easy chocolate covered strawberry fondant roses are really creative and perfect for Valentine's Day or another special occasion. They are so incredibly easy to make too with just a few ingredients.

Prep Time20 minutes mins

Cook Time5 minutes mins

Chilling Time45 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Candy, Dessert

Cuisine: American

Keyword: fruit, gift, sweet, treats, Valentine’s Day

Servings: 6 people

Calories: 251kcal

Author: Matt Taylor

Equipment

• Rose Leaf Cutters – (optional)
• Cookie/Treat Sticks
• parchment paper
• Rolling pin (optional)
• Knife

Ingredients

• 6 Medium Strawberries Washed and dried
• 1/2 cup Chocolate milk chocolate chips, Hersey’s bar, candy melts(80g) doesn’t have to be exact
• 10 oz fondant or modeling chocolate 295g doesn’t have to be exact

Instructions

• Wash and dry the strawberries completely. Melt the chocolate in a microwave-safe bowl in the microwave with bursts of 30 seconds, then stirring, etc, until melted.
• Use a knife and cut the stems/leaves off of the strawberries. Dip a treat stick in the chocolate and then press it into the strawberry. Place the strawberries in the fridge so the chocolate can set, about 15 minutes.
• Re-melt the chocolate as needed, then completely dip the strawberries in the chocolate. Tap the stick so the excess chocolate falls off the strawberry. Place them upright in a cup and then set in the fridge for about 30 minutes.
• Take some red fondant and knead it in your hands. Then take a large chunk and roll it into a long snake about 8 inches long. Place it on a sheet of parchment paper, fold the paper over it, and roll it flat about 1/8th of an inch thick. Take smaller chunks of fondant and roll them into balls.
• Place the fondant balls in between a folded piece of parchment paper and then roll them flat, creating the petals. Roll out some green fondant and use a leaf cutter and cut out some leaves.
• Time to assemble the roses. Cut out and remove the top part of the long flat snake about an inch long and cut in half lengthwise. Then roll it up, this will wind up being the top of the rose.

  Place it on top of the chocolate strawberry and then wrap it around the strawberry. Stick each fondant petal on, attaching the bottom to the strawberry. Use a dab of water if necessary to get it to stick. Then fold it up the strawberry to create the petals. Finally, attach the green leaves if you are using those. And done! Enjoy!

Video

How to Make Chocolate Covered Strawberry Fondant Roses - Easy Fondant Roses Recipe

Notes

NOTE: Some people prefer the taste of homemade marshmallow fondant or modeling chocolate, so you could make that instead of buying fondant.

TIP: Once you are done with your fondant, wrap it up tightly with plastic wrap and then store it in a container with a lid, like Tupperware. This will keep it from drying out and getting hard, then you can use it in the future with any other fondant projects.

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Nutrition

Calories: 251kcal

Do you like this recipe? Share and Pin it! Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.