Ingredients for Easy Chocolate Dipped Apricots Apricot Chanukah Gelt
- Dried Apricot
- Bittersweet Chocolate
- Aluminum Foil
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How to Make Easy Chocolate Dipped Apricots Apricot Chanukah Gelt
- Line two baking sheets with parchment paper.
- Prepare a double boiler: Fill a saucepan with about an inch of water and bring to a simmer. Place a heat-safe bowl on top, ensuring the bottom of the bowl doesn't touch the water.
- Add 12 ounces of Ghirardelli bittersweet chocolate chips to the heat-safe bowl.
- Stir occasionally until the chocolate is completely melted and smooth. Remove from heat immediately.
- Alternatively, microwave chocolate in 30-second intervals, stirring well after each interval, until melted and smooth.
- Gently add 1 pound of dried apricots to the melted chocolate.
- Stir gently until all apricots are evenly coated.
- Using a fork, carefully lift each apricot, allowing excess chocolate to drip off.
- For an elegant look, dip only half of each apricot into the chocolate.
- Place apricots on the prepared baking sheets.
- Refrigerate for at least 30 minutes, or until the chocolate is completely firm.
- (Optional) Wrap individual apricots in foil or festive cellophane for gifting.
- Store in the refrigerator for up to one week.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
20g
Fat
0g
Carbs
1g