Easy Chocolate-Dipped Apricots (Apricot Chanukah Gelt)

niedziela, 16 lutego 2014

Easy Chocolate-Dipped Apricots (Apricot Chanukah Gelt)

Time: 35 mins

Ingredients

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

Directions

  • 1 Line two baking sheets with parchment paper.
  • 2 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.
  • 3 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.
  • 4 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).

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