Ingredients

The following ingredients have 15 Servings
  • ½ cup hazelnuts ((60 grams))
  • 6 oz semisweet or bittersweet chocolate (, chopped (170 grams))
  • 1 lb whole strawberries ((455 grams))

Instruction

  • 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.