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Pink Salt & Peppercorn White Chocolate Covered Strawberries

These Pink Salt & Peppercorn White Chocolate Covered Strawberries are an easy dessert perfect for date night or to finish off a Valentine’s Day dinner menu.


  • 1/2 tsp ground pink peppercorn
  • 1/2 tsp ground pink himalayan salt
  • 10 oz white chocolate wafers (I used Ghirardelli)
  • 1 quart whole fresh strawberries washed and patted dry
  • 2-4 Tbsp beet powder or strawberry powder (see my intro for more info on this)


  1. Mix together the peppercorn and salt and set aside.

  2. Line a baking sheet with parchment paper. In a microwave-safe bowl, heat the white chocolate wafers on 50% power level in 20 second intervals, whisking between intervals, until the white chocolate is melted. You'll want to do it this way to avoid burning the chocolate as it will ruin the chocolate.

  3. Once melted, whisk in powder, starting with 1/2 Tbsp and adding in more until it reaches the desired pink hue.

  4. Working quickly, hold the stem of the dried strawberries and dip them into the chocolate until completely covered. Transfer to parchment paper and continue with the rest of the strawberries. Sprinkle a small pinch of the salt and pepper mixture over the strawberries and then let them harden for at least 15 minutes before enjoying.