Chocolate-Covered Apricots

Name: Chocolate-Covered Apricots
Prep time: 30 min
Total time: 30 min
Yield: 4 dozen
Ingredients: 50 dried apricots (about 2 cups); 50 whole almonds, roasted (about ½ cup); 8 oz (225 g) dark chocolate, melted and tempered

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Preparation 30 min
Cooling 1 h
Makes 4 dozen

Halfway between a chocolate-covered berry and a Turtle®, these delectable bites celebrate holiday flavours by mixing the tender toothsome appeal of dry apricots with the crunch of a whole almond. Dip them in the highest quality dark chocolate (70% cocoa or higher) for results even your third cousin once removed will approve of.

Featured in RICARDO Magazine HOLIDAY 2015

Vegetarian
Vegan
Lactose-free
Gluten-free
Dairy-free
Egg-free

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Ingredients

- 50 dried apricots (about 2 cups)
- 50 whole almonds, roasted (about ½ cup)
- 8 oz (225 g) dark chocolate, melted and tempered

Preparation

- Line a baking sheet with parchment paper or a silicone mat. Set aside.
- With a small knife, cut into the apricots on one side and insert an almond into the middle of each apricot. Close the apricots by pressing slightly.
- With a fork, dip each stuffed apricot in the tempered chocolate, covering them completely. Place on the baking sheet. Let rest for about 1 hour at room temperature (or 15 minutes in the refrigerator) or until the chocolate has hardened. If desired, decorate with sliced roasted almonds or a drizzle of milk or white chocolate.
- The Chocolate-Covered Apricots will keep in a resealable container in a cool, dry place for about 3 weeks.

Personal Note

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Chocolate-Covered Apricots

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Ingredients

Preparation

Personal Note

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RICARDO Non-stick Baking Sheet