Chocolate Dipped Strawberries Nuts

The first time I made chocolate dipped strawberries was actually an accident—I had bought way too many berries for a brunch and half a bar of expensive dark chocolate sitting in my pantry. My kitchen smelled like warm chocolate and the slight earthiness of fresh strawberries, which is honestly one of my favorite combinations in the world.

I brought a platter of these to a friends dinner party last winter and watched them disappear within minutes. The best part was how everyone kept asking for the recipe and could not believe it was just three ingredients. Sometimes the simplest desserts are the ones people remember most.

Ingredients

• 16 large fresh strawberries: The stems stay on for easy dipping and these need to be completely dry or the chocolate will not stick properly
• 200 g dark chocolate: Go for at least 60 percent cocoa since the berries are naturally sweet and you want that sophisticated bitter note to balance them
• 50 g finely chopped mixed nuts: Pistachios add gorgeous color while almonds and hazelnuts bring that perfect crunch against the smooth chocolate

Instructions

Prepare your workspace:

Line a baking sheet with parchment paper before you start melting chocolate because you will need to work quickly once those berries are dipped.

Melt the chocolate:

Set your chopped chocolate in a heatproof bowl over gently simmering water stirring constantly until glossy and smooth or zap it in the microwave in 20 second bursts.

Dip and coat:

Hold each strawberry by the green stem dip about three quarters into the chocolate then immediately roll or sprinkle the nuts while the chocolate is still warm and tacky.

Set and serve:

Place each finished berry on your prepared sheet and let them set at room temperature for 30 minutes or pop in the fridge for 15 minutes if you are in a hurry.

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These became my go to hostess gift after I realized how impressed people get by something that takes so little effort. Now I keep nuts and good chocolate in the pantry just in case an invitation pops up at the last minute.

Making Them Ahead

I have learned through trial and error that these are best made the same day you plan to serve them. The strawberries start releasing moisture after about 24 hours which makes the chocolate sweat and lose that gorgeous snap.

Chocolate Choices

Dark chocolate is sophisticated but do not knock white chocolate versions until you try them. The creamy sweetness pairs beautifully with tart berries and looks stunning sprinkled with bright green pistachios or pink dried raspberry bits.

Presentation Ideas

Arrange these on a white plate or serving board for maximum contrast because they really are too pretty to hide. A dusting of edible gold leaf or a drizzle of white chocolate over the dark makes them look like they came from a fancy chocolate shop.

• Space the berries apart on the serving platter so guests can grab them easily
• Serve them within two hours of taking them out of the refrigerator
• Keep them away from direct sunlight or warm spots at your party

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These strawberries always make me feel like a proper hostess even when I am throwing things together last minute.

Recipe Questions & Answers

→ What type of chocolate works best?

Dark chocolate with at least 60% cocoa offers a rich flavor and smooth texture ideal for coating strawberries.

→ How can I melt the chocolate properly?

Use a double boiler by placing a heatproof bowl over simmering water, stirring until smooth, or melt in short microwave bursts, stirring frequently to avoid burning.

→ Can I use other toppings besides nuts?

Yes, alternatives like shredded coconut or crushed freeze-dried berries add different textures and flavors to the chocolate coating.

→ How should coated strawberries be stored?

Store in an airtight container in the refrigerator for up to 24 hours to maintain freshness and firmness.

→ Is it necessary to dry strawberries before dipping?

Yes, thoroughly drying strawberries helps chocolate adhere better and prevents watery coating issues.