Best Double Chocolate Dipped Apricots Recipe 435 Recipes

CHOCOLATE-DIPPED APRICOTS

Steps:

• Line a baking sheet with parchment or wax paper.
• Place the crushed walnuts into a small bowl, and shredded coconut into a second bowl. And have the bottle of colorful sprinkles nearby.
• First, start with melting dark chocolate. Melt dark chocolate first in a small bowl either in microwave, stirring every 30 seconds, or on stove top in a double boiler.
• Holding the apricot by the tip, dip most of the fruit into the melted chocolate. Remove it from the chocolate and drag it along the lip of the bowl, removing excess chocolate.
• Sprinkle one side of the apricot with crushed walnuts, or with coconut or colored sprinkles.
• Place the candy on parchment paper, and repeat for the remaining apricots.
• Place in the refrigerator to set for approximately 10 to 15 minutes. Best served at room temperature.
• yields: 2 to 4 dozen

DOUBLE CHOCOLATE-DIPPED APRICOTS RECIPE - (4.3/5)

Steps:

• Place semi-sweet or bittersweet melting chocolate in a small microwave-safe bowl and microwave on high 15 seconds or until chocolate melts. Dip each apricot three-quarters of the way into the melted chocolate. Place apricots on a wax paper-lined baking sheet and refrigerate 10 minutes or until chocolate is set. Place white chocolate in a small microwave-safe bowl and microwave on high 15 seconds or until chocolate melts. Dip each apricot in white chocolate only covering half of the semisweet or bittersweet chocolate portion. Return to wax paper and refrigerate until set; about 10 minutes. Serve at room temperature. Makes about 20 to 22. Double Chocolate-Dipped Apricots: Right after dipping them into the melted dip into coarsely ground peanuts, cashews or macadamia nuts.

DIPPED APRICOTS

Steps:

• Microwave 2 ounces finely chopped dark chocolate at medium power until melted. Dip dried apricots halfway in the chocolate, then press an almond on each. Place on a parchment paper-lined plate, then freeze until set, about 2 minutes.

CHOCOLATY APRICOTS

Steps:

• Line a baking sheet with parchment.
• Put the chocolate chips in a heatproof glass bowl and place it over a pan of simmering water. Heat the chocolate, stirring, until completely melted and smooth.
• Dip each apricot one-half to three-quarters of the way into the chocolate, letting the excess drip back into the bowl. Place on the prepared baking sheet to set.

EASY CHOCOLATE-DIPPED APRICOTS (APRICOT CHANUKAH GELT)

Steps:

• Line two baking sheets with parchment paper.
• Heat chocolate over a double-boiler. Allow the water in the boiler to get hot but not fully boil. Use a plastic spatula to scrape chocolate away from the sides. Remove from heat as soon as the chocolate is melted. If you prefer to use a microwave, melt the chocolate in a glass bowl in short intervals, stirring well with spatula.
• Immediately add all the apricots to the pot melted chocolate, and stir gently until they are all coated fully. Carefully lift each piece out of the pot with a fork, allowing some of the excess chocolate to drip off. For a more sophisticated look, you can also try holding each apricot by one end with your fingers and dipping only half of it into the chocolate.
• Place carefully on parchment-lined baking sheet. Refrigerate until the chocolate has become firm (20-30 minutes). Optionally, you can wrap individually in foil wrappers to give as gifts. Store in the refrigerator - If refrigerated, they can last up to a week (though they are best if eaten within 3 days).