Chocolate Strawberries with Pistachios (Printable View)

Fresh strawberries coated in dark chocolate and topped with crunchy pistachios for a sweet, elegant delight.

# Ingredient List:

→ Fruit

01 - 12 large fresh strawberries, washed and thoroughly dried with stems on

→ Chocolate

02 - 150 grams (5 ounces) good-quality dark chocolate (60–70% cocoa), chopped

→ Nuts

03 - 40 grams (⅓ cup) shelled unsalted pistachios, finely chopped

# How to Prepare:

01 - Line a baking sheet with parchment paper.
02 - Place chopped chocolate in a heatproof bowl set over a saucepan of barely simmering water (double boiler method) and stir until melted and smooth, or melt in 20-second microwave intervals, stirring between each.
03 - Holding each strawberry by the stem, dip it into the melted chocolate, swirling to coat evenly and allowing excess chocolate to drip off.
04 - Immediately sprinkle the dipped strawberry with chopped pistachios or dip it into the pistachios for a thicker coating.
05 - Place coated strawberries on the prepared baking sheet.
06 - Let the chocolate set at room temperature for about 30 minutes or refrigerate for 10 to 15 minutes for faster setting.
07 - Serve immediately or store in an airtight container in the refrigerator for up to 24 hours.

# Expert Suggestions:

01 -
  • They look fancy but come together in less time than it takes to preheat an oven.
  • The contrast between juicy berry, silky chocolate, and crunchy pistachio hits every texture you crave.
  • You can make them an hour before guests arrive and still look like you planned everything perfectly.
02 -
  • Even a drop of water will make your chocolate seize into a grainy mess, so dry those berries completely.
  • Don't let the simmering water touch the bottom of the bowl when melting chocolate—it'll overheat and turn gritty.
03 -
  • If your chocolate gets too thick while dipping, stir in a tiny bit of coconut oil to loosen it back up.
  • Cold strawberries make the chocolate set faster, but they also sweat when they come to room temperature—so dip them when they're cool, not ice-cold.

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