Chocolate Dipped Strawberries Nuts (Printable)
Fresh strawberries coated with melted chocolate and sprinkled with crunchy nuts for a simple, elegant treat.
# What You’ll Need:
→ Fruit
01 - 20 large fresh strawberries, rinsed and thoroughly dried, stems intact if possible
→ Chocolate
02 - 7 ounces good-quality dark or milk chocolate, chopped
03 - 1 tablespoon coconut oil or unsalted butter (optional, for smoother chocolate)
→ Nuts
04 - 1/3 cup finely chopped nuts (pistachios, almonds, hazelnuts, or pecans)
# How To Make It:
01 - Line a baking sheet with parchment paper or a silicone mat to prepare for the dipped strawberries.
02 - Combine chopped chocolate and optional coconut oil or butter in a heatproof bowl. Gently melt over simmering water (double boiler) or microwave in 20-second intervals, stirring until smooth.
03 - Hold each strawberry by the stem and dip it into the melted chocolate, swirling to coat approximately two-thirds of the berry. Allow excess chocolate to drip off.
04 - Immediately sprinkle or roll the chocolate-coated area into the finely chopped nuts, ensuring even coverage.
05 - Place the dipped strawberries onto the prepared baking sheet. Repeat the dipping and nut-coating process with remaining strawberries.
06 - Allow the chocolate to set at room temperature for 30 to 45 minutes, or refrigerate for 10 to 15 minutes until firm.
07 - Serve immediately or store in a single layer in the refrigerator for up to 24 hours to maintain freshness.
# Expert Advice:
01 -
- They look like you hired a pastry chef, but honest truth—you just need chocolate, strawberries, and nuts.
- Perfect for last-minute gifts, fancy dessert tables, or just when you want something sweet that feels special.
02 -
- Strawberries release moisture, so drying them thoroughly before dipping is non-negotiable—any water clinging to them will cause the chocolate to bead up and refuse to stick.
- Work quickly once the chocolate is melted because it firms up as it cools, making the next berries harder to coat smoothly.
03 -
- Keep your chocolate bowl over barely simmering water (not boiling) because steam can seize the chocolate and make it grainy—if this happens, add a tiny bit of coconut oil and whisk until smooth again.
- Room temperature dipping is easier than working with cold strawberries straight from the fridge because cold berries make the warm chocolate set too quickly.