American · Snack
Chocolate-Dipped Strawberries
Juicy ripe strawberries half-dipped in glossy dark chocolate, with an optional crunch of pistachios and a whisper of sea salt. An elegant, naturally portion-controlled treat.
- Prep
- 35 min
- Cook
- 5 min
- Total
- 40 min
- Serves
- 4
Calories come from: Carbs 43% · Fat 52% · Protein 5%
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Ingredients
For 4 servings- about 20 medium (1 lb)400 gFresh strawberries, with stems
- 3 oz85 gDark chocolate (70-85% cocoa), chopped
- 2 tbsp15 gShelled pistachios, finely chopped (optional)
- 1 pinchFlaky sea salt (optional)
Steps
- 1
Rinse the strawberries gently, leaving the green stems on.
- 2
Pat the strawberries completely dry with paper towels; any water will make the chocolate seize.
- 3
Line a baking tray with parchment paper.
- 4
Place the chopped chocolate in a heatproof bowl set over a pan of barely simmering water, without the bowl touching the water.
- 5
Stir until the chocolate is just melted and smooth, about 4-5 minutes, then take it off the heat.
- 6
Hold each strawberry by its stem and dip it about two-thirds of the way into the chocolate.
- 7
Let the excess chocolate drip back into the bowl, then lay the strawberry on the parchment.
- 8
While the chocolate is still wet, sprinkle a few berries with chopped pistachios and a tiny pinch of flaky salt, if using.
- 9
Chill the tray in the fridge for about 20 minutes, until the chocolate is set.
- 10
Serve the same day for the best texture, keeping them refrigerated until serving.
Swaps, storage and make-ahead
Swaps
- Choose a dark chocolate labelled dairy-free or vegan to make the whole recipe vegan, since the berries, pistachios and salt are already plant-based.
- Swap the pistachios for finely chopped toasted almonds or hazelnuts, or leave the nuts out entirely for a nut-free version if your chocolate is labelled nut-free.
- Use toasted unsweetened shredded coconut or freeze-dried raspberry crumbs instead of pistachios for a different topping.
- For a lighter coating, dip only the tip of each berry or drizzle the chocolate over the berries with a spoon instead of dipping.
Storage
These are best eaten the same day; keep them uncovered or loosely covered in the fridge and eat within 1 day, as the berries soften and weep over time. Do not freeze, because the strawberries turn mushy when thawed.
Make ahead
You can rinse, thoroughly dry and chop the pistachios a few hours ahead, and dip the berries up to about 8 hours before serving, keeping them refrigerated on the tray.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Tree nutsSoy
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (121 g) | Per 100 g | |
|---|---|---|
| Calories | 159 kcal | 131 kcal |
| Protein | 2.3 g | 1.9 g |
| Carbohydrates | 17.4 g | 14.4 g |
| of which sugars | 10 g | 8.3 g |
| Fiber | 4.3 g | 3.6 g |
| Fat | 9.4 g | 7.8 g |
| of which saturated | 5.2 g | 4.3 g |
| Sodium | 5 mg | 4 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
