Chocolate Dipped Strawberries Nuts (Print Version)

Fresh strawberries coated in smooth chocolate topped with crunchy chopped nuts for a delightful bite.

# What You Need:

→ Fruit

01 - 16 large fresh strawberries, washed and thoroughly dried, stems intact

→ Chocolate

02 - 7 oz dark or semi-sweet chocolate, coarsely chopped

→ Nuts

03 - ½ cup mixed nuts (pistachios, almonds, hazelnuts), finely chopped

→ Optional

04 - 1 tsp coconut oil or unsalted butter for smoother chocolate

# How-To Steps:

01 - Line a baking sheet with parchment paper and set aside.
02 - Place the chopped chocolate and coconut oil or butter (if using) in a heatproof bowl. Melt over a double boiler or in the microwave in 30-second intervals, stirring until smooth and glossy.
03 - Hold each strawberry by the green stem and dip into the melted chocolate, turning to coat evenly. Allow excess chocolate to drip off.
04 - Immediately sprinkle or gently press the chocolate-dipped strawberry into the chopped nuts, ensuring even coverage.
05 - Place the coated strawberries on the prepared baking sheet. Allow chocolate to set at room temperature for approximately 30 minutes or refrigerate for 15 minutes until firm.
06 - Serve immediately or store in the refrigerator for up to 24 hours. Best enjoyed chilled.

# Expert Tips:

01 -
  • They look impossibly impressive but take less than 30 minutes from start to finish
  • The combination of juicy strawberries, silky chocolate, and crunchy nuts is pure magic
  • Perfect for last minute dessert emergencies or fancy entertaining
02 -
  • Dry strawberries thoroughly with paper towels and let them air dry completely before dipping
  • Work quickly once chocolate is melted because it starts to set as soon as it hits the cold fruit
  • Room temperature chocolate sets with a nicer finish than chocolate that has been rushed in the refrigerator
03 -
  • Hold strawberries at an angle when dipping to get a nice even coat without pooling at the bottom
  • Use a fork to lift strawberries from the nut bowl without disturbing the coating
  • Temper your chocolate if you want that professional glossy finish and snappy bite

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