Chocolate Dipped Strawberries Nuts (Printer-friendly)

Fresh strawberries coated in dark chocolate and topped with finely chopped mixed nuts.

# What you'll need:

→ Fruit

01 - 20 large fresh strawberries, washed and thoroughly dried with stems attached

→ Chocolate

02 - 7 oz dark chocolate (60-70% cocoa), chopped
03 - 1 tablespoon coconut oil or unsalted butter (optional, for smoother texture)

→ Topping

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

# Method:

01 - Line a baking sheet with parchment paper to prevent sticking.
02 - Place the finely chopped nuts in a shallow bowl or plate for coating.
03 - Gently melt dark chocolate and optional coconut oil or butter in a heatproof bowl over simmering water, stirring until smooth, or microwave in 20-second intervals, stirring between each.
04 - Hold each strawberry by its stem and dip into the melted chocolate, coating approximately two-thirds of the berry evenly.
05 - Immediately sprinkle or roll the chocolate-coated portion in the chopped nuts to ensure adhesion.
06 - Place each coated strawberry on the prepared baking sheet.
07 - Continue dipping and coating all strawberries until complete.
08 - Let the strawberries rest at room temperature for 20 to 30 minutes or refrigerate for 10 to 15 minutes to accelerate setting.
09 - Serve immediately or cover and refrigerate for up to 24 hours for best freshness.

# Expert Tips:

01 -
  • They're so elegant that guests assume you spent hours, when really you've got this down to a practiced motion.
  • The contrast between juicy fruit, rich chocolate, and crunchy nuts hits every texture and flavor note your mouth craves.
  • No baking skills required, just steady hands and a willingness to let chocolate do the heavy lifting.
02 -
  • Dry your strawberries completely before dipping, or the moisture will cause the chocolate to seize into a grainy, sad mess that no amount of stirring can fix.
  • Add the nuts while the chocolate is still warm and slightly soft—if you wait too long and the chocolate has hardened, the nuts will slide right off like they're rejecting their assignment.
03 -
  • If your chocolate seizes and hardens mid-dip, add a tiny bit more coconut oil or butter to loosen it back up, then keep moving—warmth is your friend.
  • Use a fork to gently tap off excess chocolate before rolling in nuts, or you'll end up with a thick shell that cracks when you bite into it.

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