You’re just three ingredients away from the easiest, most decadent treat ever.
This post is sponsored by Diamond of California.
Valentine’s Day is just around the corner, and if you’re like me you’re looking for a few ways to make the day special without breaking the bank or going to a whole lot of trouble. Chocolate covered strawberries to the rescue!
They’re easy, fancy, and completely irresistible. Plus, these particular chocolaty berries come with a delicious nutty twist.
While dipping chocolate covered strawberries into crushed nuts isn’t new, I had never enjoyed the combo with toasted hazelnuts. It’s usually pecans or almonds. But hazelnuts! Of course we all love chocolate and hazelnut together and the combination is just as fabulous here.
No matter whether you’re going all out or keeping it low key, share these strawberries and a bottle of champagne with your special someone and you’ve got one sweet ending to your Valentine’s Day.
Chocolate Hazelnut Covered Strawberries
- 1/2 cup (60 grams) Diamond of California chopped hazelnuts
- 6 oz (170 grams) semisweet or bittersweet chocolate, chopped
- 1 lb (455 grams) whole strawberries
- Toast hazelnuts in a 350 degree oven until fragrant and just beginning to turn brown, about 5-6 minutes. Let cool completely, then finely chop and place in a shallow dish.
- In a double boiler, or in a heat-proof bowl set over a saucepan pan filled with water, melt chocolate over medium-low heat. Stir occasionally. Remove from heat just when a few lumps remain and stir until smooth. Let cool slightly.
- Line a sheet pan with parchment or wax paper.
- Hold strawberries by the stem and dip into the melted chocolate, letting the excess drip back into the bowl. Immediately roll in the hazelnuts and place on the prepared sheet pan. Let sit until chocolate is hard, about 20 minutes. You can chill in the fridge to set faster.
- Depending on how ripe your berries are, store them covered at room temperature or in the fridge. They are best enjoyed within 1-2 days.
- Make sure berries are completely dry before dipping. Wash 1-2 hours ahead of time and let dry on paper towels.[br][br]For best results, do not use chocolate chips. They are made to hold their shape when heated and may not melt well. I like to use Baker's Chocolate bars.
Have you tried this recipe?
Disclosure: This post is sponsored by Diamond of California as part of a long-term culinary ambassadorship. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own.