Chocolate Covered Apricots Recipes

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CHOCOLATE-DIPPED FRUIT



Chocolate-Dipped Fruit image

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

DARK CHOCOLATE COVERED APRICOT PRETZEL CRISPS®



Dark Chocolate Covered Apricot Pretzel Crisps® image

A chocolate-covered apricot sprinkled with toasted pecans sitting on a Pretzel Crisp® makes a perfect light dessert.

Provided by Paula

Categories     Trusted Brands: Recipes and Tips     Snack Factory® Pretzel Crisps®

Time 15m

Yield 24

Number Of Ingredients 4

24 Original Snack Factory® Pretzel Crisps®
6 ounces dark chocolate candy melts or baking chocolate
24 dried apricot halves
2 tablespoons chopped pecans, toasted

Steps:

  • Line a baking sheet with waxed paper. Arrange Snack Factory® Pretzel Crisps® on sheet.
  • Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
  • Dip each apricot in the dark chocolate, allowing excess to drip back into bowl. Place on top of Snack Factory® Pretzel Crisp®.
  • Sprinkle lightly with toasted pecans. Allow chocolate to set before serving.

Nutrition Facts : Calories 72.1 calories, Carbohydrate 12.5 g, Fat 2.7 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 1.3 g, Sodium 31 mg, Sugar 8.9 g

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

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

CHOCOLATY APRICOTS



Chocolaty Apricots image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 2

12 ounces semisweet chocolate chips
1 pound dried 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.

CHOCOLATE-DIPPED FRUIT



Chocolate-Dipped Fruit image

"This treat combines two favorites -- fruit and chocolate," notes field editor Dorothy Anderson, Ottawa, Kansas.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 10-12 servings.

Number Of Ingredients 4

1 cup semisweet chocolate chips
1 to 2 teaspoons shortening
1 package (6 ounces) dried apricots
1 pint fresh strawberries

Steps:

  • In a microwave, melt chocolate chips and shortening; stir until smooth. Spear fruit with toothpicks; dip into chocolate. Allow excess to drip off. Place on waxed paper or stick toothpicks into a block of Styrofoam to set.

Nutrition Facts : Calories 113 calories, Fat 5g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 3g fiber), Protein 1g protein.

CHOCOLATE-DIPPED APRICOTS



Chocolate-Dipped Apricots image

Categories     Chocolate     Apricot     Chill

Yield 50 pieces

Number Of Ingredients 2

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.

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.

FRUIT JAM CHOCOLATE-COVERED ROLLS RECIPE BY TASTY



Fruit Jam Chocolate-Covered Rolls Recipe by Tasty image

This recipe is the DIY version of one of my favorite childhood snacks, Chocoroles. Although the original recipe includes pineapple jam, you can replace it with any flavor of fruit jam for your own spin on this chocolatey and delicious treat.

Provided by Ivanna Lopez Guajardo

Categories     Desserts

Time 30m

Yield 6 servings

Number Of Ingredients 7

6 slices white bread, crusts removed
2 tablespoons vanilla frosting
2 tablespoons whipped topping
3 teaspoons pineapple jam
3 teaspoons strawberry jam
½ cup semisweet chocolate chip
1 tablespoon refined coconut oil

Steps:

  • Roll out each slice of white bread with a rolling pin until flat.
  • In a small bowl, mix together the vanilla frosting and whipped topping until evenly combined.
  • Spread the frosting mixture evenly over the flattened bread slices.
  • Scoop 1 teaspoon of pineapple or strawberry jam on top of each slice of bread and spread evenly, then roll up the bread and filling.
  • In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until melted and smooth.
  • Dip the rolls in the chocolate sauce until completely coated, then refrigerate for 5 minutes, until the chocolate hardens.
  • Repeat to coat the rolls in another layer of chocolate (re-melt the chocolate in the microwave if needed), then refrigerate for another 5 minutes to set the second layer of chocolate.
  • Drizzle any remaining melted chocolate over the rolls, then refrigerate for 2-3 minutes, until hardened.
  • Serve immediately or store in an airtight container for up to 3 days.
  • Enjoy!

Nutrition Facts : Calories 135 calories, Carbohydrate 14 grams, Fat 9 grams, Fiber 1 gram, Protein 1 gram, Sugar 10 grams

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