Chocolate Strawberries with Pistachios (Printable)
Fresh strawberries coated in rich chocolate and topped with crunchy pistachios for a delightful treat.
# What You Need:
→ Fruit
01 - 12 large fresh strawberries, washed and thoroughly dried, stems intact
→ Chocolate
02 - 5 oz good-quality dark chocolate (60–70% cocoa), chopped
→ Nuts
03 - ⅓ cup shelled unsalted pistachios, finely chopped
# Steps:
01 - Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
02 - Place chopped chocolate in a heatproof bowl set over a saucepan of barely simmering water, stirring until smooth. Alternatively, melt in a microwave in 20-second intervals, stirring between each until fully melted.
03 - Hold each strawberry by the stem and dip it into the melted chocolate, swirling to coat evenly, allowing excess chocolate to drip off.
04 - Immediately sprinkle each dipped strawberry with chopped pistachios or dip the strawberry into the nuts for a thicker layer.
05 - Place coated strawberries on the prepared baking sheet and let the chocolate set at room temperature for approximately 30 minutes or refrigerate for 10 to 15 minutes for faster firming.
06 - Serve immediately or store in an airtight container in the refrigerator for up to 24 hours to preserve freshness.
# Expert Advice:
01 -
- Takes barely twenty minutes and never fails, even when you're uncertain in the kitchen.
- Looks restaurant-worthy but requires nothing more than melted chocolate and your willingness to dip.
- Works for everything from casual afternoons to celebrations where you need something elegant fast.
02 -
- Strawberries must be completely dry before chocolate touches them, or the coating will slide right off and you'll be frustrated within the first bite.
- Don't let the chocolate get too hot or it'll be thin and runny; you want it warm enough to flow but thick enough to coat.
03 -
- If your chocolate cools and thickens before you finish dipping, gently reheat it over the water bath for a minute—don't let it get too hot again.
- Pat the stems dry with paper towel alongside the berries themselves; even a hint of moisture there will make the chocolate bead up.