Chocolate Dipped Fruit Treats Recipes

CHOCOLATE-DIPPED FRUIT

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.

DIY CHOCOLATE DIP WITH MARSHMALLOWS AND FRUIT

Steps:

• Fill a medium saucepot with 1 inch of water and place over medium-low heat to bring the water to a simmer. Place the bittersweet and Mexican chocolate in a bowl that will fit over the top of the saucepot without touching the water. Melt the chocolate over the water, stirring occasionally, until smooth.
• Place the cream and salt in a saucepot over medium-high heat and bring to a bare simmer. Slowly whisk the warm cream, 1/2 cup at a time, into the chocolate until the dip has the consistency of chocolate sauce. Transfer to a serving bowl or fondue pot and cover to keep warm until ready to use. Serve with the marshmallows, sprinkles, nuts and fruit.

CHOCOLATE-DIPPED FRUIT

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.

CHOCOLATE DIPPED FRUIT / TREATS

Steps:

• In a medium bowl, melt chips and shortening in a microwave; stir until smooth.
• While that is melting, tear off rectangles of waxed paper (dipped items will rest here until set).
• Using a fork or a dipping tool, dunk half or entire pretzel into chocolate, slightly scrape bottom of item (don't want to waste chocolate dripping off!); set on waxed paper.
• Continue until chocolate is gone (gather other dip-able tidbits as suggested in the description).
• Unused chocolate can be scraped into a small container and chilled until another batch is made.
• Store dipped treats in a covered tin--kept away from heat or water.
• GIFT IDEAS: Add a handful to your Christmas cookie trays or tins; add 1/4°C dipped fruit to Junior's lunch box (counts as a fruit AND as "love"--all in one); fill a pretty jar tied with a festive seasonal bow and give to the mail carrier or hair dresser!
• DIPSTICK: Dip stick/rod pretzels, candy-canes, or lollipops/suckers THEN sprinkle with decorative sprinkles (you really should let the kids do this--it's just FUN!).

CHOCOLATE-DIPPED FRUIT

Steps:

• Line a baking sheet with foil. For the chocolate coating: In a small heatproof bowl set over hot (not simmering) water, melt the semisweet chocolate with 1 teaspoons of oil. In another small heatproof bowl set over hot (not simmering) water, melt the white chocolate with the remaining 1 teaspoons oil. Leave both bowls over the hot water.
• Pick up one piece of fruit at a time and dip it into the melted dark or white chocolate, coating about half of each piece of fruit. If desired, drizzle the dipped portion with a contrasting color of chocolate and sprinkle with some chopped nuts. Place the fruit on the foil-lined baking sheet. Work quickly to coat the remaining fruit.
• Refrigerate for 5 minutes or until the chocolate is set. Keep in a cool place until ready to serve. (Fresh fruit should not be held for more than 4 hours before serving).