You’re just three ingredients away from these chocolate hazelnut covered strawberries. They’re the easiest, most decadent treat!
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. Add a layer of crushed hazelnuts and they become next-level delicious! These chocolate hazelnut covered strawberries are perfect for date nights-in, parties, dessert buffets, and more.
Just 3 ingredients
Here’s everything you’ll need:
- Fresh strawberries
- Quality chocolate for dipping
Less than 10 minutes to make!
Dessert has never been easier, folks.
- Toast hazelnuts in the oven for a few minutes.
- Chop hazelnuts with a knife and cutting board or food processor.
- Melt chocolate in a double boiler or in the microwave in 30 second intervals until smooth.
- Dip strawberries in chocolate and then roll in hazelnuts.
- Let chocolate set up on wax paper for about 20 minutes. Or chill in the fridge to harden chocolate faster.
More chocolate and strawberry recipes to fall in love with
- Strawberry Chocolate Fool
- Chocolate Zabaglione (Chocolate Wine Sauce) with Strawberries
- Chocolate and Strawberry Tiramisu Trifle
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Chocolate Hazelnut Covered Strawberries
- ½ cup hazelnuts (60 grams)
- 6 oz semisweet or bittersweet chocolate , chopped (170 grams)
- 1 lb whole strawberries (455 grams)
- Toast hazelnuts in a 350°F 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.
- 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.
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.