Chocolate Dipped Strawberries with Nuts (Printable)

Fresh strawberries enrobed in melted dark chocolate and sprinkled with crunchy mixed nuts for an elegant handheld dessert.

# What You'll Need:

→ Fruit

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

→ Chocolate

02 - 6 oz high-quality dark chocolate (60-70% cocoa), chopped
03 - 2 oz high-quality white or milk chocolate, chopped (optional, for drizzling)

→ Nuts

04 - 1/2 cup finely chopped mixed nuts (pistachios, almonds, hazelnuts, or pecans)

# Steps:

01 - Line a baking sheet with parchment or wax paper and set aside.
02 - In a heatproof bowl, melt the dark chocolate over a saucepan of simmering water using the double boiler method, stirring constantly until smooth. Alternatively, microwave in 20-second bursts, stirring between each interval, until fully melted and glossy.
03 - Hold each strawberry by the stem and dip into the melted chocolate, swirling gently to coat approximately 3/4 of the berry.
04 - Immediately sprinkle the chopped nuts over the chocolate-coated section while the chocolate is still warm, or dip the berry into a bowl of nuts for heavier coverage.
05 - Place the dipped strawberries onto the prepared baking sheet, ensuring they do not touch each other.
06 - If using white or milk chocolate, melt it using the same method and drizzle over the dipped berries for decoration.
07 - Let the chocolate set at room temperature for approximately 30 minutes, or refrigerate for 15 minutes for faster setting.
08 - Serve immediately or store in the refrigerator for up to 24 hours.

# Expert Tips:

01 -
  • The contrast between warm melted chocolate and cold juicy fruit is absolute magic.
  • It looks like you hired a professional pastry chef but takes almost zero skill to make.
02 -
  • Even a single drop of water can cause the chocolate to seize into a grainy mess.
  • Work quickly once the chocolate is melted because it starts setting up fast.
03 -
  • Keep the stems attached to use as a natural handle while dipping.
  • Use a dry pastry brush to remove any excess water from the berries.

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