Chocolate Strawberries Pistachios (Printable Version)

Juicy strawberries coated in smooth chocolate and sprinkled with crunchy pistachios for a delicious treat.

# What You Need:

→ Fruit

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

→ Chocolate

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

→ Nuts

03 - ⅓ cup shelled unsalted pistachios, finely chopped

# How-To:

01 - Line a baking sheet with parchment paper to prevent sticking.
02 - Place the chopped chocolate in a heatproof bowl over a saucepan of barely simmering water and stir until smooth. Alternatively, melt in the microwave in 20-second intervals, stirring between each.
03 - Hold each strawberry by the stem and dip into melted chocolate, swirling to coat evenly. Allow excess chocolate to drip off.
04 - Immediately sprinkle the chocolate-dipped strawberry with chopped pistachios or dip into pistachios for a thicker layer.
05 - Place coated strawberries on the prepared baking sheet and let the chocolate set at room temperature for 30 minutes or refrigerate for 10–15 minutes to speed setting.
06 - Serve shortly after setting or store in an airtight container in the refrigerator for up to 24 hours.

# Expert Tips:

01 -
  • It takes less time than deciding what to watch on TV, but looks fancy enough for guests.
  • The contrast between cold fruit, silky chocolate, and crunchy nuts hits every texture you crave.
  • You can make them ahead and pull them out when you need to impress without breaking a sweat.
02 -
  • Even a single drop of water will make your chocolate seize into a thick, unusable mess, so dry those strawberries completely with paper towels.
  • Good chocolate matters more here than in almost any other recipe because there's nowhere for it to hide behind other flavors.
  • If the chocolate starts to cool and thicken while you're working, just set the bowl back over the warm water for a few seconds to loosen it up again.
03 -
  • Chop your pistachios finer than you think you need to so they stick better and don't fall off when you take a bite.
  • If your chocolate is too thick to dip smoothly, stir in a teaspoon of coconut oil or neutral oil to thin it out without changing the flavor.
  • Let the strawberries come to room temperature before dipping if they've been in the fridge, or condensation will ruin your chocolate coating.

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