Norm Thompson Chocolate Dipped Apricots Food

DIPPED APRICOTS

Dipped Apricots image

Provided by Food Network Kitchen

Categories dessert

Time 15m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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.

CHOCOLATE COVERED APRICOTS

Chocolate Covered Apricots image

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

Ingredients

30 dried apricots
1/2 cup semi-sweet chocolate chips
1 tablespoon solid shortening

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

CHOCOLATE-DIPPED APRICOTS

Chocolate-Dipped Apricots image

Categories Chocolate Apricot Chill

Yield 50 pieces

Number Of Ingredients 2

Ingredients

12 ounces bittersweet or white chocolate, finely chopped
50 large dried apricot halves

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.

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