Chocolate Dipped Strawberries Nuts (Printable Version)

Strawberries coated in rich chocolate and crunchy chopped nuts for a deliciously elegant snack.

# What You’ll Need:

→ Fruit

01 - 20 large fresh strawberries, washed and thoroughly dried, stems left intact

→ Chocolate

02 - 7 oz semisweet or dark chocolate, finely chopped

→ Nuts

03 - ½ cup mixed nuts such as almonds, pistachios, or hazelnuts, finely chopped

# Directions:

01 - Line a baking sheet with parchment paper or silicone baking mat and set aside.
02 - Place chopped chocolate in a heatproof bowl. Melt using a double boiler over gently simmering water, stirring until smooth. Alternatively, microwave in 20-second intervals, stirring between each until fully melted.
03 - Spread the chopped nuts evenly on a small plate for easy coating.
04 - Hold each strawberry by the stem and dip into melted chocolate, allowing excess to drip off.
05 - Immediately roll or sprinkle the chocolate-dipped portion with chopped nuts, pressing gently to adhere.
06 - Place prepared strawberries on the lined baking sheet. Let chocolate set at room temperature for 30 minutes or refrigerate for 10-15 minutes.
07 - Serve immediately or refrigerate in an airtight container for up to 24 hours.

# Top Tips:

01 -
  • The contrast between cold juicy strawberries and room temperature chocolate creates a texture sensation that feels almost sophisticated
  • They look like you spent hours on them but actually come together in about twenty minutes flat
  • The nut coating adds such a perfect crunch that people will think you ordered them from an expensive chocolatier
02 -
  • Even one drop of water on your strawberries or in your chocolate can cause seizing, so dry everything completely before you start
  • The chocolate sets faster than you expect, so work with just a few strawberries at a time and keep the rest warm over the water
03 -
  • If your chocolate does seize, whisk in a teaspoon of vegetable oil to smooth it out again
  • Hold the strawberry at an angle when dipping to get that perfect swoosh of chocolate about three quarters up the fruit

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