Chocolate Strawberries with Nuts

The first time I made these was for a last-minute dinner party when I realized I had forgotten dessert. I raided the pantry and found chocolate chips and a bag of mixed nuts, then grabbed the strawberries from the fridge. My friend Sarah actually laughed when I brought them out, calling them "fancy on a budget" but she ate three before anyone else sat down.

Last Valentine's Day, I made these with my niece and we ended up with chocolate everywhere but on the strawberries. The ones that actually made it to the serving plate were gone in seconds, and now she asks every year if we can make "the messy chocolate berries" together again.

Ingredients

• 16 large fresh strawberries: Leave those stems on, they become your handle and make dipping so much easier
• 200 g semi-sweet or dark chocolate: Chop it yourself if you have bars, it melts more evenly than chips
• 50 g finely chopped mixed nuts: Almonds, hazelnuts, and pistachios each bring their own personality to the party
• 1 tsp coconut oil or unsalted butter: This little trick makes the chocolate coat like silk

Instructions

Set up your station:

Line a baking sheet with parchment paper and pour your chopped nuts into a shallow bowl where they are ready to go

Melt the chocolate:

Set up a double boiler with simmering water underneath, stirring constantly until smooth and glossy

Dip and roll:

Grab each strawberry by the stem and dip it deep, then let the excess drip off before rolling it gently in the nuts

Let them set:

Arrange them on your prepared tray and let them sit at room temperature for 30 minutes or pop them in the fridge for 15

Save

My grandmother used to say that the best desserts are the ones that make people slow down and savor each bite. These strawberries have that effect, watching friends carefully nibble around the edges and compare which nut combination works best.

Making Them Your Own

White chocolate creates such a striking contrast against the red berries, while milk chocolate appeals to the kids in the room. I have also tried rolling some in crushed graham crackers for a s'mores vibe that disappeared embarrassingly fast at a summer barbecue.

The Chocolate Game

After years of seized chocolate and frustrating clumps, I learned that patience wins every single time. Low and slow melting prevents the chocolate from separating, and stirring constantly feels like a small meditation before the chaos of dipping begins.

Serving And Storing

These are best the day they are made, when that snap of chocolate against juicy fruit is at its peak. If you need to store them, lay them between parchment paper in a container so they do not stick together.

• Let them sit at room temperature for 10 minutes before serving if they have been refrigerated
• A sprinkle of flaky sea salt over the nuts takes these from great to unforgettable
• Pair with sparkling wine or champagne for the kind of dessert that makes any Tuesday feel special

Save

There is something deeply satisfying about making something so beautiful with your own hands, especially when it involves chocolate and fresh fruit. These never fail to make people feel special.

Recipe FAQs

→ What chocolate works best for coating?

Semi-sweet or dark chocolate provides a balanced flavor and smooth texture, but milk or white chocolate can be used for variety.

→ How do you prevent strawberries from losing firmness?

Use fresh, thoroughly dried strawberries with stems intact to maintain firmness and avoid sogginess after dipping.

→ Can the nuts be substituted or omitted?

Yes, different nuts like almonds or pistachios can be used, or omitted for a pure chocolate coating depending on preference.

→ What’s the best way to melt chocolate smoothly?

Melt chocolate using a double boiler or microwave in short bursts, stirring frequently to ensure even melting without burning.

→ How should dipped strawberries be stored?

Store in the refrigerator for up to 24 hours on a parchment-lined tray to maintain freshness and chocolate texture.

→ Is there a tip for enhancing chocolate shine?

Adding a small amount of coconut oil or unsalted butter while melting the chocolate improves shine and coating smoothness.