Chocolate Covered Fish Recipes

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CHOCOLATE COVERED FISH



Chocolate Covered Fish image

Make and share this Chocolate Covered Fish recipe from Food.com.

Provided by bmcnichol

Categories     Candy

Time 37m

Yield 1 pound

Number Of Ingredients 3

1 (12 ounce) bag milk chocolate chips
2 1/2 cups pretzel goldfish crackers
1 (4 ounce) container multicolored sugar nonpareils (optional)

Steps:

  • Put chocolate chips in a microwave safe bowl.
  • Microwave for one minute, stirring every 25 seconds. Do not let the mixture burn.
  • Dip fish in chocolate mixture and coat well. Remove excess chocolate from fish.
  • Put on a cookie sheet lined with wax paper and sprinkle with nonpareils if desired.
  • Let cool about 30 minutes and ENJOY!

Nutrition Facts : Calories 307.1, Fat 17, SaturatedFat 8.2, Cholesterol 13.2, Sodium 45.4, Carbohydrate 34.1, Fiber 1.9, Sugar 29.6, Protein 4.4

CHOCOLATE COVERED POTATO CHIPS



Chocolate Covered Potato Chips image

Ridged potato chips are dipped into tempered milk chocolate for an elegant treat that everyone will enjoy. This recipe also works for pretzels, popcorn and any kind of nut.

Provided by JAZZYTINA

Categories     Milk Chocolate Desserts

Time 30m

Yield 16

Number Of Ingredients 2

1 pound high quality milk chocolate, chopped
8 cups ridged potato chips

Steps:

  • Place about 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water. If you have a double boiler, use that. Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110 degrees F (43 degrees C), stirring occasionally. You may use a meat thermometer if your candy thermometer does not go that low.
  • As soon as the melted chocolate reaches temperature, remove it from the heat, and stir in the remaining chopped chocolate until melted. Continue stirring until the chocolate has cooled to 90 degrees F (32 degrees C). Touching a dab of chocolate to your lip will feel cool.
  • Use tongs to dip potato chips one at a time into the chocolate. Place on waxed paper starting at the point farthest from you and working your way in so as not to drip on your finished chips. Cool until set. You may refrigerate if you like.

Nutrition Facts : Calories 363.4 calories, Carbohydrate 35.4 g, Cholesterol 6.5 mg, Fat 21.6 g, Fiber 2.3 g, Protein 4.8 g, SaturatedFat 5.9 g, Sodium 234.1 mg, Sugar 14.6 g

CHOCOLATE COVERED FRUIT



Chocolate Covered Fruit image

Make and share this Chocolate Covered Fruit recipe from Food.com.

Provided by RecipeNut

Categories     Dessert

Time 30m

Yield 15 serving(s)

Number Of Ingredients 4

2 large oranges
2 pints large strawberries
1 cup salted peanuts
2 (8 ounce) packages semi-sweet chocolate baking squares

Steps:

  • Peel oranges and separate into sections.
  • Wrap sections in plastic wrap so they do not dry out.
  • Rinse strawberries under cold running water, do not remove the stems.
  • Pat berries completely dry with paper towels.
  • Set fruit aside.
  • Fruit should be at room temperature for dipping.
  • Place peanuts in a small bowl.
  • Into a double boiler top, not over water, grate semi sweet chocolate squares.
  • Set candy thermometer in place, set aside.
  • Heat water to boiling in double boiler bottom; remove from heat.
  • Place double boiler top over hot water; melt chocolate, stirring constantly with rubber spatula, until temperature reaches 130 degrees.
  • Immediately discard hot water from double boiler bottom and refill with cold water to come one-third of the way up the side of the double boiler.
  • Set top in place and cool chocolate, stirring constantly, until chocolate temperature reaches 83 degrees.
  • Remove double boiler top and replace cold water in bottom with warm water (about 85 degrees).
  • This will keep the chocolate and dipping consistency longer.
  • With fingers, hold one piece of fruit at a time and dip it into chocolate, leaving part of fruit uncovered.
  • Shake off excess chocolate or gently scrape one side of fruit to remove excess.
  • Place on waxed paper.
  • Working quickly, stir peanuts into leftover chocolate in pan.
  • Drop mixture by tablespoonfuls onto waxed paper.
  • Let chocolate covered fruit and peanut clusters stand until chocolate is set (about 10 minutes) before removing from waxed paper.
  • Serve dipped fresh fruit same day.
  • Store peanut clusters in tightly covered container; use within one week.
  • Note: Chocolate can be easily melted in the microwave as well.
  • Break chocolate into chunks and microwave in increments of 20-30 seconds, stirring in between each session.

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