CHOCOLATE-DIPPED APRICOTS
Chocolate Dipped Apricots are a delicious way to make holiday candy! Dried apricots are dipped in dark and white chocolate and coated with crushed walnuts, shredded coconut, and colorful sprinkles. These might be the easiest candy or treats you'll make this holiday season!
Provided by 2 sisters recipes
Time 15m
Number Of Ingredients 6
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
CHOCOLATE-DIPPED FRUIT
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
Steps:
- Finely chop a 4-ounce bar of dark chocolate; microwave on 50% power until almost melted, about 2 minutes. Stir until smooth. Dip dried mango, papaya and/or apricot pieces in the chocolate, place on a parchment-lined baking sheet and chill until set, about 10 minutes.
Nutrition Facts : Calories 222 calorie, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 2 milligrams, Sodium 30 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 2 grams, Sugar 22 grams
CHOCOLATE-DIPPED NOUGAT WITH DRIED APRICOTS
Provided by Giada De Laurentiis
Categories dessert
Time 5h2m
Yield 16 candies
Number Of Ingredients 8
Steps:
- Spray a 9 by 5-inch loaf pan with vegetable cooking spray. Line the bottom and sides of the pan with waxed paper, allowing the paper to overhang by 2-inches on each side. Lightly spray the waxed paper inside the pan.
- In a 2-quart saucepan, combine the sugar, water, and honey over low heat. Stir until the sugar dissolves. Bring to a simmer, and cook until the syrup turns amber and registers 315 degrees F on a candy thermometer, about 15 to 20 minutes.
- While the syrup is cooking, in a stand mixer fitted with the whisk attachment, beat the egg whites until they hold soft peaks, about 2 minutes.
- With the mixer running on low speed, slowly pour the syrup into the egg whites. Increase the speed to high and beat until the mixture is very thick, about 7 minutes. Beat in the vanilla extract. Fold in 1/2 of the apricots. Using a spatula sprayed with cooking spray, scrape the mixture into the prepared loaf pan. Sprinkle the remaining apricots on top. Fold the overhanging pieces of waxed paper onto the surface of the mixture. Refrigerate until firm, about 4 hours.
- Line a baking sheet with waxed paper. Remove the waxed paper from the nougat and discard. Using a knife sprayed with cooking spray, cut the nougat in half lengthwise. Cut each half into 8 pieces. Dip 1 end of the nougat into the melted chocolate and place on the prepared baking sheet. Refrigerate until firm, about 30 minutes.
DIPPED APRICOTS
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 0
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.
EASY CHOCOLATE-DIPPED APRICOTS (APRICOT CHANUKAH GELT)
This is a quick homemade candy delicacy that can also be used as a tastier take on Chanukah gelt, inspired by a recipe in Martha Stewart Living. I used Ghirardelli bitterwsweet baking chocolate bars. After you make the chocolate-dipped apricots, read up on how to play dreidel and use the candies in place of coins. These morsels make a great gift for any occasion.
Provided by Whats Cooking
Categories Candy
Time 35m
Yield 48 pieces
Number Of Ingredients 3
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).
CHOCOLATE-DIPPED APRICOTS
Steps:
- Line 2 baking sheets with parchment or waxed paper. Melt and temper the chocolate (see pages 25-30).
- Hold an apricot half securely between your thumb and forefinger, and dip it halfway into the chocolate. Remove the apricot from the chocolate, gently shake off the excess chocolate, and place the apricot half on the paper. Repeat with the remaining apricot halves. Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes. Between layers of waxed paper, in a tightly covered container wrapped in several layers of aluminum foil, the apricot halves will keep for 2 weeks in the refrigerator. They are best eaten at room temperature.
- VARIATIONS
- Substitute dried peaches or dried pears for the apricots. Dip these halfway into the chocolate on the diagonal for an interesting design.
DOUBLE CHOCOLATE-DIPPED APRICOTS RECIPE - (4.3/5)
Provided by carvalhohm
Number Of Ingredients 3
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.
CHOCOLATE COVERED APRICOTS
This is such a simple recipe, barely any work at all. The final product is so pretty and can be served as an appetizer or dessert.
Provided by Kathy
Categories Dessert
Time 25m
Yield 30 serving(s)
Number Of Ingredients 3
Steps:
- In a small bowl, melt chocolate chips in the microwave in 30-second intervals, stirring in between.
- Add shortening; stir until blended.
- Dip apricots half-way in the chocolate, shake off excess, cool on waxed paper. Let chocolate set, then refrigerate.
Nutrition Facts : Calories 34.1, Fat 1.3, SaturatedFat 0.6, Sodium 1, Carbohydrate 6.2, Fiber 0.7, Sugar 5.3, Protein 0.3
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CHOCOLATE-DIPPED APRICOTS RECIPE
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- Place chocolate chips in a small glass bowl. Microwave on Medium for 1 minute. Stir, then continue microwaving on in 20-second intervals until melted, stirring after each interval. (Alternatively, melt in the top of a double boiler over hot, but not boiling, water.)
- Dip half of each apricot into the melted chocolate. Let the excess drip back into the bowl. Place the dipped fruit on the prepared baking sheet. Sprinkle pistachios over the chocolate. Refrigerate until the chocolate is set, about 30 minutes.
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