Let’s assemble these delightful Nutella-Stuffed Strawberries:

1. Prepare the Strawberries:

Wash the strawberries gently and, most importantly, pat them completely dry with paper towels. Any moisture will cause the chocolate to seize.

Remove the stems (hulls) from the strawberries.

Using a paring knife or a small melon baller, carefully cut and scoop out the center from the stem end of each strawberry, creating a cavity about ½ to ¾ inch deep. Be careful not to puncture the bottom or sides.

2. Fill with Nutella:

Pipe or carefully spoon the Nutella into the cavity of each strawberry, filling it completely. A piping bag or zip-top bag gives the neatest result.

3. Prepare for Dipping:

Insert a toothpick securely into the side of each filled strawberry. This will be your handle for dipping.

Place a sheet of waxed paper on a baking sheet or large plate.

4. Melt Chocolate:

In a small, microwave-safe bowl, combine the semisweet chocolate chips and the shortening.

Microwave at 50% power for 30 seconds, stir, then continue microwaving in 15-20 second intervals, stirring after each, until the chocolate is melted and smooth. Be careful not to overheat.

5. Dip the Strawberries:

Holding a strawberry by its toothpick, quickly dip the stem end (the filled end) into the melted chocolate, coating about halfway up the berry.

Lift the strawberry out and allow any excess chocolate to drip back into the bowl.

6. Add Hazelnuts:

Immediately sprinkle the chopped hazelnuts over the wet chocolate coating.

7. Set the Chocolate:

Carefully place the dipped strawberry onto the waxed paper-lined baking sheet, point side up (resting on its chocolate-coated base).

Gently remove the toothpick.

Repeat the dipping and sprinkling process with the remaining strawberries.

8. Chill:

Refrigerate the strawberries until the chocolate is completely set, about 15-30 minutes.

9. Finish and Serve:

Just before serving, lightly dust the strawberries with confectioners’ sugar, if desired.

Serve chilled and enjoy!