Chocolate Dipped Strawberries Nuts (Printable)

Fresh strawberries coated in chocolate and rolled in chopped nuts for an elegant treat.

# What You’ll Need:

→ Fruit

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

→ Chocolate

02 - 7 ounces high-quality dark or milk chocolate, chopped
03 - 1 tablespoon coconut oil (optional, to thin chocolate)

→ Nuts

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

# How-To Steps:

01 - Line a baking sheet with parchment or wax paper to prevent sticking.
02 - Place the finely chopped nuts in a shallow bowl or plate for easy coating.
03 - Gently melt the chopped chocolate with coconut oil (if using) in a heatproof bowl over simmering water using a double boiler or microwave in 30-second increments, stirring until smooth.
04 - Hold each strawberry by the stem and dip it into the melted chocolate, swirling to coat about two-thirds of the berry.
05 - Immediately roll or sprinkle the chocolate-covered portion of each strawberry in the chopped nuts, allowing any excess to fall away.
06 - Place the strawberries onto the prepared baking sheet and allow the chocolate to set at room temperature for approximately 20 minutes or refrigerate for 10 minutes until firm.
07 - Serve immediately or store in a covered container in the refrigerator for up to 24 hours.

# Expert Advice:

01 -
  • Takes barely twenty minutes but looks like you spent hours in the kitchen.
  • No special skills needed, just a steady hand and good chocolate—anyone can nail this.
  • Works for fancy dinner parties, casual weeknight treats, or when you need to bring something to a gathering and actually want credit for it.
02 -
  • Wet strawberries ruin everything—dry them completely before you start or the chocolate won't cling properly and you'll get chocolate dripping onto the plate instead of coating the berry.
  • Don't let your chocolate get too hot or it loses its velvety quality and becomes grainy and dull.
03 -
  • If your chocolate seizes up or gets grainy, add a tiny bit of coconut oil and stir it back to life—most chocolate disasters can be salvaged.
  • Room temperature strawberries actually coat better than cold ones because the chocolate sets faster against warmer fruit, so don't pull them from the fridge right before dipping.

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