Chocolate Dipped Strawberries Nuts (Printable)

Juicy strawberries coated in rich chocolate and topped with crunchy nuts for an elegant treat.

# What You'll Need:

→ Fruit

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

→ Chocolate

02 - 7 ounces 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

# How To Make:

01 - Line a baking sheet with parchment paper.
02 - Place finely chopped nuts in a shallow bowl or plate.
03 - Melt dark chocolate with coconut oil or butter, if using, in a heatproof bowl over simmering water or in the microwave in 20-second intervals, stirring until smooth.
04 - Hold each strawberry by the stem and dip into the melted chocolate, coating about two-thirds of the berry.
05 - Immediately roll or sprinkle chocolate-coated area with chopped nuts.
06 - Place coated strawberries on the prepared baking sheet.
07 - Repeat the dipping and topping process with remaining strawberries.
08 - Allow strawberries to set at room temperature for 20 to 30 minutes or refrigerate for 10 to 15 minutes for quicker firming.
09 - Serve immediately or store covered in the refrigerator for up to 24 hours.

# Expert Tips:

01 -
  • They look impressive enough to impress guests but genuinely take less than 30 minutes from start to finish.
  • The combination of juicy fruit, dark chocolate, and crunchy nuts hits three completely different textures in one bite.
  • You can make them ahead and they stay fresh in the fridge, which takes the pressure off when entertaining.
02 -
  • Strawberries release moisture as they sit, so even if they felt dry initially, gently pat them again just before dipping—this one step will prevent every chocolate disaster.
  • If your chocolate does seize and become thick or grainy, save it by stirring in a small amount of coconut oil or butter, which works like magic to restore the smooth texture.
03 -
  • Keep your chocolate warm but not hot by setting it over the gentlest possible simmer, or turn off the heat under the water and let residual warmth do the work.
  • If you're making these for a crowd, set up an assembly line with the chocolate on one end and the nuts on the other, and you'll move through a whole batch without thinking twice.

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