Chocolate Dipped Strawberries Nuts (Printable View)

Simple, elegant dessert featuring fresh strawberries coated in rich chocolate and a crunchy nut topping. Easy to prepare and always a hit.

# 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 (such as pistachios, almonds, hazelnuts, or walnuts)

→ Optional

04 - 1 tablespoon coconut oil (for smoother chocolate consistency)

# Cooking Steps:

01 - Gently wash the strawberries and thoroughly pat them dry with paper towels, ensuring no moisture remains on the surface.
02 - Line a baking tray with parchment paper; this will be used for setting the dipped strawberries.
03 - Place the finely chopped dark chocolate (along with the optional coconut oil, if using) into a heatproof bowl. Melt the chocolate either by setting the bowl over a saucepan of gently simmering water (creating a double boiler) and stirring until smooth, or by microwaving in 20-second intervals, stirring thoroughly after each interval, until completely melted and smooth.
04 - Transfer the finely chopped nuts into a shallow bowl or onto a plate, ready for coating.
05 - Holding each strawberry by its stem, carefully dip it into the melted chocolate, allowing any excess chocolate to drip back into the bowl.
06 - Immediately after dipping, gently roll or sprinkle the chocolate-coated strawberry with the chopped nuts, ensuring an even coating. Then, place the prepared strawberry onto the parchment-lined baking tray.
07 - Continue the dipping and coating process for all remaining strawberries.
08 - Allow the chocolate-dipped strawberries to set at room temperature for 20 to 30 minutes, or refrigerate them for approximately 10 minutes until the chocolate is firm to the touch.
09 - Serve the chocolate-dipped strawberries immediately, or store them in an airtight container in the refrigerator for up to 2 days.

# Expert Tips:

01 -
  • You'll adore how effortlessly elegant these look, yet they're surprisingly simple to whip up.
  • They're incredibly versatile, allowing you to play with different chocolates and toppings for endless fun.
02 -
  • I learned the hard way that even a tiny drop of water on a strawberry or in the chocolate can ruin the smooth texture; dry, dry, dry is the mantra.
  • Discovering that controlling the chocolate's temperature, not letting it get too hot, is key to a glossy, non-streaky finish changed my dipping game forever.
03 -
  • For an extra layer of flavor and crunch, toast your chopped nuts in a dry pan for a few minutes until fragrant before using.
  • If you find your chocolate getting too thick as you dip, gently reheat it over the double boiler for a few seconds or a 5-second microwave burst to bring it back to a dippable consistency.

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