Strawberries Dipped in Dark Chocolate and Pistachios

Alright, picture this: the moment you bite into a juicy, ruby-red strawberry, you’re immediately hit with the rich, slightly bitter magic of silky dark chocolate, all wrapped up with a satisfying crunch from toasted pistachios. I’m telling you, this combo is like the grown-up version of chocolate-covered strawberries, and it’s absolutely addictive! Plus, making these beauties at home is surprisingly simple. The best part? You get to feel fancy without the fuss, and everyone will think you’ve been practicing this for years. Let me share my go-to tips for a perfectly glossy chocolate coating and how to keep those nuts from clumping—trust me, once you try this, you’ll crave them all year long!

Quick Facts

• Yield: Serves 6 (about 18 strawberries)
• Prep Time: 15 minutes
• Cook Time: 10 minutes (mainly for melting and cooling)
• Total Time: 25 minutes

Ingredients

For the Main Dish:

• 18 fresh strawberries, washed and thoroughly dried
• 6 ounces dark chocolate (70% cacao works great), chopped
• ½ cup shelled pistachios, roughly chopped
• 1 tsp coconut oil or vegetable oil (optional, for smooth melting)

How I Make It

Step 1:

Start by making sure your strawberries are completely dry—this is crucial! Any water clinging to the berries will cause your chocolate to seize up. I like to gently pat each one dry with a paper towel and let them air-dry a bit on a wire rack.

Step 2:

Place the chopped dark chocolate and coconut oil in a heatproof bowl. Melt gently over a double boiler or in 20-second bursts in the microwave, stirring after each burst, until the chocolate is smooth and glossy. Adding a bit of oil helps give it that shiny finish and makes dipping easier.

Step 3:

Dip each strawberry into the melted chocolate, swirling to coat about three-quarters of the berry. Let the excess chocolate drip back into the bowl—too much chocolate can overwhelm the delicate strawberry flavor.

Step 4:

Immediately roll or sprinkle the chocolate-dipped strawberry with the chopped pistachios. Press gently to help the nuts stick well.

Step 5:

Place the dipped strawberries on a parchment-lined baking sheet. To avoid smudges, don’t touch them too much once dipped.

Step 6:

Pop the tray into the fridge for about 15 minutes, or until the chocolate sets firm. Then, enjoy your treat right away or store them chilled.

Variations & Tips

• Try swapping pistachios for finely chopped almonds, hazelnuts, or even toasted coconut flakes.
• If you want a sweeter chocolate, mix in a teaspoon of honey or maple syrup before dipping.
• Use white or milk chocolate if dark isn’t your favorite, but remember to temper or melt carefully to avoid clumping.
• For an extra flavor pop, sprinkle a tiny pinch of flaky sea salt over the nuts before the chocolate sets.
• Keep extra chocolate warm by setting the bowl over warm water while dipping, but don’t let it get too hot and burn.

How I Like to Serve It

These strawberries make the perfect elegant dessert for dinner parties, especially during summer when berries are at their sweetest. I love placing them on a pretty plate with a few mint leaves or alongside a scoop of vanilla ice cream. They’re also a dreamy Valentine’s Day treat to share with someone special!

Notes

• Store leftover strawberries in an airtight container in the fridge for up to 2 days to keep them fresh.
• Chocolate-covered strawberries are best eaten within 24 hours to avoid sogginess.

Closing: Whenever I need a quick, impressive dessert that’s bursting with flavor and texture, these chocolate-pistachio strawberries never fail to deliver—and they always bring smiles around the table.