Chocolate Dipped Strawberries Nuts (Print Version)

Sweet strawberries coated in dark chocolate and sprinkled with chopped nuts, perfect for any occasion.

# What You Need:

→ Fruit

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

→ Chocolate

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

→ Topping

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

# How to Make It:

01 - Line a baking sheet with parchment paper to prevent sticking.
02 - Place the finely chopped mixed nuts in a shallow bowl or plate for easy coating.
03 - Gently melt dark chocolate along with coconut oil or butter, if using, over simmering water using a double boiler, stirring continuously until smooth. Alternatively, melt in 20-second microwave intervals, stirring in between.
04 - Hold each strawberry by the stem and dip into the melted chocolate, turning to coat approximately two-thirds of the surface evenly.
05 - Immediately roll or sprinkle the chocolate-coated portion in the chopped nuts ensuring full coverage.
06 - Place coated strawberries onto the lined baking sheet without touching.
07 - Continue dipping and topping all remaining strawberries following the same steps.
08 - Allow strawberries to set at room temperature for 20 to 30 minutes or refrigerate for 10 to 15 minutes to speed up solidification.
09 - Serve immediately or store chilled in an airtight container in the refrigerator for up to 24 hours.

# Expert Hints:

01 -
  • Takes just 25 minutes from start to finish, but looks like you spent hours in the kitchen.
  • Your hands get messy in the best way, and the kitchen smells like a fancy chocolate shop.
  • Works for fancy dinner parties or stress-eating at midnight—nobody judges.
  • You can use whatever nuts and chocolate you have on hand and it always turns out.
02 -
  • Wet strawberries are the enemy of smooth chocolate—the moisture causes the coating to break and seize, so pat them completely dry with paper towels before you start.
  • Chocolate temperature matters; if it's too hot, it runs off the strawberry, and if it's too cool, it becomes thick and lumpy.
03 -
  • If your chocolate breaks or seizes while melting, don't panic—add a tiny bit more coconut oil and stir gently; it usually recovers beautifully.
  • Use a fork or a special chocolate dipping fork to hold the strawberry if you find holding by the stem is awkward, but the stem really does give you the most control.

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