strawberries

Believe it or not, the chocolate-dipped strawberry is a relatively recent invention, and has been around for about as long as Nutella!


My recipe combines these two wonderful creations into one delicious, decadent morsel: a juicy ripe strawberry, chocolate, and hazelnuts all in one delicious bite! The luxurious combination makes for a wonderful treat any time of the year, but are especially fun to share on special occasions like Valentine’s Day!


Note: Placing the strawberries, tip side down, in an empty egg carton makes the Nutella stuffing process easier.

tray
nutella
strawerries w/ nutella and nuts
Yield: 12 strawberries
Author:
Nutella®-Stuffed, Chocolate-Dipped Strawberries Recipe

Nutella®-Stuffed, Chocolate-Dipped Strawberries Recipe

Ingredients

  • 12 large fresh strawberries, cleaned and dried
  • ½ cup Nutella®
  • 6-ounces bittersweet chocolate chips or chocolate bar, coarsely chopped
  • ⅓ cup finely chopped hazelnuts
Additional equipment
  • 4-inch wooden toothpicks
  • Empty bottom of egg carton

Instructions

  1. Line a baking sheet pan with parchment paper. Set aside. Remove stems from the strawberries. Using a paring knife, carefully cut a center piece out of the wide top of each berry.
  2. Place berries, cut side up, in the bottom of an empty egg container. Fill a pastry bag fitted with a medium round tip with the Nutella. Pipe Nutella into the cutout strawberries. Refrigerate in the egg container while preparing the chocolate.
  3. Place the chocolate in a microwaveable container. Microwave on medium heat in 15-second intervals, stirring in between intervals, until melted. Place the hazelnuts in a small, low bowl.
  4. Remove the berry-filled egg carton from the refrigerator. Working with one berry at a time, flip berry over. Insert wooden pick in unstuffed top of the berry. Picking berry up by the pick, dip berry bottom (the area that was stuffed with Nutella) half way up in chocolate. Roll the chocolate portion in hazelnuts. Place berry, stuffed side down, on the parchment-line pan. Continue with remaining berries. Refrigerate for 30 minutes to harden the chocolate.
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February 12, 2021 — Mary DiSomma