- large strawberries with stems (about 2 pints), rinsed and dried
- 2 Tbsp
- 3 oz
- bittersweet chocolate or white chocolate
- 2 Tbsp
- sesame seeds
- 1/3 c
- walnut or pecan pieces, finely chopped
While nuts are toasting, place sesame seeds in a small skillet over medium-low heat. Cook, gently shaking pan back and forth, until seeds are golden, about 5 minutes. Allow nuts and seeds to cool, then mix together in a shallow bowl.
Heat chocolate and half-and-half in a small saucepan over medium-low heat, whisking until chocolate is melted, about 3 minutes.
Line a baking pan with wax paper.
Dip strawberries into chocolate (about three-quarters of the way in), then dip one side into nut and seed mixture, coating well. Place nut side up in baking pan. Refrigerate until chocolate is set, about 15 minutes, and serve.