Cooking Lessons for Dad

Cooking Lessons for Beginners

Chocolate Covered Apricots

by Leave a Comment

Learn how to make this easy, healthy 2 ingredient Chocolate Covered Apricot recipe! In this cooking video Karen Breyer and her dad will show you step-by-step how to make Chocolate Covered Apricots! This is a super easy, delicious, healthy chocolate and dried fruit dessert or snack recipe. All you need is chocolate and dried apricots to make this chocolaty delicious recipe that everyone will love.

This recipe is so impressive and delicious that it would make a perfect food gift for you to share. You can get even more creative with this chocolate fruit recipe and add different toppings like chopped nuts, coconut, sprinkles and other tasty toppings. Kids and adults will both love this easy, healthy chocolate fruit recipe. Looking for a new easy healthy chocolate dessert recipe? You found it! I think this will be your new favorite healthy chocolate dessert or snack recipe. Watch this cooking video and try these Chocolate Covered Apricots today!

Yield: Varies

Chocolate Covered Apricots

Ingredients

  • 1 cup dried apricots (or amount as desired)
  • 1 cup chocolate pieces, chunks or chips (dark, milk, semi-sweet, or white) (or amount as needed)
  • Decorations like chopped nuts, coconut, candy sprinkles, if desired for decorating

Instructions

  1. Line a baking sheet or tray with parchment or wax paper.
  2. Microwave chocolate in glass cup or dish on high until melted. Start with 1 minute and stir. If needed, microwave a little longer (about 30 seconds) and stir again. Repeat until melted and smooth.
  3. Dip about 3/4 of the apricot into the melted chocolate. Pull out the apricot and allow excess chocolate to drip back in the bowl. Set on prepared tray to dry.
  4. If decorating with chopped nuts, sprinkles, coconut or other decorations do this now. Dip the wet chocolate dipped apricots in the decorations or sprinkle/drizzle them on.
  5. Dry the chocolate covered apricots at room temperature until the chocolate is hard.
  6. Optional: If you are going to double dip or drizzle the apricots with another layer of chocolate (like white on dark), wait until the first layer of chocolate has cooled completely and hardened. You can also dip the second layer of chocolate in additional decorations while the chocolate is still wet.
  7. Store the dried Chocolate Covered Apricots in an airtight container.

Notes

Make sure there are no water drops on the dish or spoon that is coming in contact with the chocolate. Any water can make the chocolate hard and lumpy.

I have used both chocolate chips and bars. You may also mix chocolate types if you want. If you use chocolate chunks or bars, break them into small pieces before melting. You can also use chocolate specially made for dipping and drizzling (like chocolate melts).

You can save the leftover chocolate and re-melt it later. Cover it and store it at room temperature until you are ready to melt and re-use it.

See a cooking demonstration of this Chocolate Covered Apricots recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Apricot-Orange Balls

by Leave a Comment

Yield: About 24

Apricot-Orange Balls

Ingredients

  • 10 ounces apricots, dried
  • 2/3 cup almonds, whole, toasted
  • 2 tablespoons powdered sugar
  • 2 tablespoons orange zest (from 2 oranges)
  • 2 tablespoons orange juice
  • 1/2 teaspoon salt (Kosher preferred)
  • 1/3 to 1/2 cup chocolate chips or chunks (semi-sweet or dark)

Instructions

  1. Wash and dry oranges. Zest oranges, set aside.
  2. Separately chop apricots and almonds in a blender (low speed) or food processor.
  3. Place chopped apricots and almonds in a bowl and mix together.
  4. Stir in sugar, orange zest, salt and orange juice.
  5. Roll mixture into 1 inch balls and place on a cookie sheet.
  6. Microwave chocolate in a glass container on high until melted. Start with 1 minute and stir. If needed, microwave a little longer and stir again. Repeat until melted.
  7. Spread chocolate on top of the apricot-orange balls. Set them aside until the chocolate hardens.
  8. After the chocolate is dry, place candies in an airtight container. Store in the refrigerator for up to a week.

Notes

You can also melt the chocolate on the stove on low in a thick-bottom pan.

If you have extra chocolate, spread it on the top of dried apricots. Let it dry and have a delicious treat!

The drying time for these candies at room temperature will very depending on how warm it is. The warmer it is the longer they will take to dry.

To toast almonds: Preheat oven to 350 degrees. Place whole, raw almonds on a cookie sheet and bake until they begin turning brown and have a nutty aroma, about 15 minutes.

If toasting sliced almonds, bake 5-10 minutes. Check them early and often as they can burn quickly.

The total number of servings in this recipe vary depending on the size of the candies.

© Karen Breyer

 

Recent Posts