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Chocolate Hazelnut Stuffed Strawberries

These Chocolate Hazelnut Stuffed Strawberries are an easy yet elegant Valentine’s Day dessert. Rich, creamy, and indulgent, they’re perfect for sharing—or enjoying solo!

Ingredients

  • 8-10 large strawberries
  • 1/4 cup chocolate hazelnut spread
  • 2 tbsp mascarpone cheese for extra creaminess
  • 1/2 tsp vanilla extract
  • 2 tbsp heavy cream optional, for a lighter texture
  • crushed almonds, hazelnuts or chocolate shavings for garnish

Instructions

  • Wash and dry the strawberries thoroughly. Lay them on a kitchen towel to dry and use a paper towel to dab out any extra moister on the strawberries.
  • Pick the green tops off and carefully hollow the strawberries with a 1/4 tsp measuring spoon or knife.
  • In a bowl, mix the chocolate hazelnut spread, mascarpone cheese, vanilla extract and heavy cream if using.
  • Make sure to dry the inside of the strawberry, using a paper towel and gently dabbing. This helps the chocolate hazelnut spread from spilling out.
  • Spoon or pipe the filling into the hollowed strawberries, making sure they’re evenly filled.
  • Dip the bottoms into melted chocolate and dip into chocolate shavings or crushed nuts for that extra touch.
  • Refrigerate until chocolate has hardened.

Notes

  • Make sure to fully dry your strawberries after washing and before filling. Any excess moisture should be removed by gently dabbing with paper towel.
  • Chilling the strawberries before filling also helps keep the spread from spilling by drawing out any excess moisture.  
  • Excess moisture leads to chocolate spilling, not sticking or even worse, soggy strawberries!

Storage Tips

  • Store the stuffed strawberries in an airtight container in the fridge for up to 24 hours.
  • They are best enjoyed fresh, as the strawberries will release moisture over time.
  • If making them in advance, prepare the filling separately and assemble just before serving.