Chocolate and Nut Covered Strawberries
Chocolate-dipped strawberries get a flavored coating here, made by stirring hazelnut syrup, vanilla and a pinch of salt into melted semisweet chocolate. The salt keeps the sugar from tasting flat, and the hazelnut note pairs naturally with the optional chopped nuts. Crushed gingersnaps are a less usual rolling option and add spice and snap. A toothpick in each berry makes them easy to pass around at a party.
Instructions
Melt the semisweet chocolate in a double boiler until smooth, then pour it into a large bowl. Stir in the hazelnut syrup, sugar, vanilla extract and the pinch of salt until the mixture is evenly combined.
If you want a crunchy coating, spread the chopped nuts, the crushed gingersnaps, or both in a pie plate. This makes rolling the berries easy later.
Add the hulled strawberries to the chocolate mixture and toss gently until each one is fully coated. Lift them out and, if you are using a topping, roll each berry in the nuts or cookie crumbs so they stick to the chocolate.
Push a toothpick into the side of each strawberry to act as a handle. Place the berries in the refrigerator until the coating has set firm to the touch.
Serve the strawberries chilled, straight from the refrigerator.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
