Chocolate Dipped Strawberries with Nuts (Printable)

Juicy strawberries enrobed in rich chocolate and rolled in crunchy mixed nuts for an elegant, simple treat.

# What You'll Need:

→ Fruit

01 - 20 large, fresh strawberries, stems on

→ Chocolate Coating

02 - 7 oz dark chocolate (at least 60% cocoa), finely chopped

→ Nut Topping

03 - 1/2 cup finely chopped mixed nuts (pistachios, almonds, hazelnuts, walnuts)

→ Optional

04 - 1 tbsp coconut oil (for smoother chocolate)

# Directions:

01 - Wash the strawberries and dry them thoroughly with paper towels. Ensure no moisture remains on the surface.
02 - Line a baking tray with parchment paper.
03 - Place the chopped chocolate (and optional coconut oil) in a heatproof bowl. Melt over a saucepan of gently simmering water (double boiler method), stirring until smooth. Alternatively, microwave in 20-second intervals, stirring each time, until fully melted.
04 - Place the chopped nuts in a shallow bowl or plate.
05 - Holding each strawberry by the stem, dip it into the melted chocolate, letting any excess drip off.
06 - Immediately roll or sprinkle the chocolate-coated strawberry with chopped nuts, then place it on the prepared tray.
07 - Repeat with all strawberries.
08 - Allow the chocolate to set at room temperature for 20–30 minutes, or refrigerate for 10 minutes until firm.
09 - Serve immediately or store in an airtight container in the refrigerator for up to 2 days.

# Expert Hints:

01 -
  • These dipped strawberries only look fancy but can be made in under 30 minutes with just three main ingredients.
  • The combination of textures creates an experience that feels indulgent without being overly heavy after a meal.
02 -
  • Drying strawberries completely is non-negotiable, as even a drop of water will cause your chocolate to seize and become grainy.
  • Adding a tiny amount of coconut oil to the chocolate helps prevent it from cracking after it sets, especially if youre planning to refrigerate the berries.
03 -
  • Choose strawberries that are ripe but still firm, as overly soft berries will release juice after dipping and cause the chocolate coating to slide off.
  • If youre dipping a large batch, work with half the chocolate at a time, reheating as needed for the perfect consistency.

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