We tried a new snack recently. I’d seen a recipe somewhere for chocolate covered apricots. I love dried apricots, and I love chocolate, so I thought this would be worth a try. When the time came though, I couldn’t find wherever it was that I saw the original recipe so I Googled them and came up with one from About.com. It called for nuts, but I omitted the nuts and doubled the recipe since I had two bags of apricots to use.
The recipe was fast and easy and made a yummy snack. I’d definitely make them again. There are lots of fruits you can dip in chocolate including strawberries and bananas. I’ve also seen recipes for chocolate dipped kiwi, and since my kids love kiwi I thought I’d try that in the future too, so be on the lookout.
In the meantime, here’s the recipe as we tried it from About.com, modified for our nut-free preferences.
Ingredients: (we doubled this recipe)
- 24 whole dried apricots
- 2 ounces (1/2 cup) toasted almonds, finely chopped
- 6 ounces dark chocolate
1. Prepare a baking sheet by lining it with aluminum foil. Place the chopped almonds in a small bowl. (if using)
2. Temper or melt the chocolate in a medium bowl. (I did a double boiler on top of the stove.)
3. Holding an apricot by the tip, dip most of the fruit into the melted chocolate, swirling to ensure even coverage. Remove it from the chocolate and drag it along the lip of the bowl, removing excess chocolate.
4. Pat both sides of the chocolate-dipped apricot on the chopped almonds, covering both sides with nuts.
5. Place the candy on the prepared baking sheet, and repeat for the remaining apricots.
6. Place in the refrigerator to set the chocolate for approximately 10 minutes. If the chocolate has been tempered, the candy can be served at room temperature, but if it has not, it should be kept refrigerated until served.