Chocolate Dipped Nougat With Dried Apricots Recipes

EASY CHOCOLATE-DIPPED APRICOTS (APRICOT CHANUKAH GELT)

Easy Chocolate-Dipped Apricots (Apricot Chanukah Gelt) image

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

Ingredients

1 lb dried apricot
1 lb bittersweet chocolate, chopped
aluminum foil, candy wrappers (optional)

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

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.

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

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