Chocolate Dipped Strawberries Nuts (Print version)
Indulge in fresh strawberries coated in decadent chocolate and crunchy nuts. An easy, elegant treat ready in under 30 minutes.
# What you'll need:
→ Fruit
01 - 20 large fresh strawberries, stems on
→ Chocolate Coating
02 - 7 ounces dark chocolate (at least 60% cocoa), finely chopped
→ Nut Topping
03 - ½ cup finely chopped mixed nuts (e.g., pistachios, almonds, hazelnuts, walnuts)
→ Optional
04 - 1 tablespoon coconut oil
# How to make it:
01 - Thoroughly wash the strawberries and pat them completely dry with paper towels, ensuring no moisture remains on the surface.
02 - Line a baking sheet with parchment paper, preparing it for the dipped strawberries.
03 - Combine the finely chopped dark chocolate (and optional coconut oil) in a heatproof bowl. Melt it over a saucepan of gently simmering water (creating a double boiler), stirring until it becomes smooth. Alternatively, microwave in 20-second intervals, stirring after each, until fully melted and smooth.
04 - Place the finely chopped nuts into a shallow bowl or plate, ready for coating.
05 - Holding each strawberry by its stem, carefully immerse it into the melted chocolate, allowing any excess to drip back into the bowl.
06 - Immediately after dipping, roll or gently sprinkle the chocolate-coated strawberry with the chopped nuts, ensuring an even coating.
07 - Place the newly coated strawberry onto the prepared baking sheet. Continue this dipping and coating process with the remaining strawberries.
08 - Allow the chocolate to firm up by letting the strawberries sit at room temperature for 20 to 30 minutes, or by refrigerating them for approximately 10 minutes.
09 - Serve the chocolate-dipped strawberries immediately or store them in an airtight container in the refrigerator for up to 2 days.
# Expert suggestions:
01 -
- They're incredibly forgiving to make, even if you're convinced you can't bake a thing—truly a kitchen confidence booster!
- Plus, everyone always assumes you spent hours on them, which is our little secret for impressing guests effortlessly.
02 -
- Always, *always* ensure your strawberries are bone dry before dipping; moisture is chocolate's arch-nemesis and will make your chocolate seize.
- I once learned the hard way that a few rogue water droplets can turn a smooth, glistening chocolate coating into a chunky, unworkable mess.
03 -
- To get a really glossy, perfectly smooth chocolate coating, ensure your chocolate isn't overheated; temper it if you're feeling ambitious, though simply melting it gently works fine for this.
- If your chocolate starts to thicken as you dip, gently rewarm it for a few seconds over the double boiler or in the microwave until it's fluid again.