Baked White Chocolate Apples Recipes

Steps:

• Put the chocolate in a heatproof bowl set over a pan of just simmering water, being careful that the bowl doesn't touch the water. Stir frequently for 10 mins until completely melted, smooth and shiny. Remove from the heat. Alternatively, heat the chocolate in short bursts in the microwave, stirring between each burst, until melted.
• Put the apples in a heatproof bowl and pour over boiling water from the kettle. Drain carefully, and wash under hot water to remove any residual wax on the skin. This helps the chocolate stick better. Pat dry with kitchen paper, remove the stalks and push a lolly stick or skewer in its place.
• Line a baking tray or large board with baking parchment. Hold the apples by their sticks and dunk into the melted chocolate. Use a spoon to coat the tops of the apples if you like. Once the apples are completely coated, hold over the bowl for a few seconds for excess chocolate to drip back into it, then place, stick pointing up, onto the prepared tray. Leave to set for a minute or two.
• Tip the decorations into separate bowls. When the chocolate on the apples is just starting to set but not fully firm, sprinkle the decorations onto the apples. Hold them on their side and rotate using the stick to completely cover. Place back on the tray and leave until completely set.
• If using the white and dark chocolate to decorate, heat each separately, as you did the milk chocolate in step 1, then leave to cool slightly. Melt the dark chocolate first, then when the chocolate apples are set hard, use a teaspoon to drizzle this over them, again holding the stick so the apple is on its side and rotating the apple. Have a sheet of baking parchment underneath to catch any drips. Place back on the tray and leave to set, then repeat the process using the white chocolate. Will keep in an airtight container in a cool place for two days.

Steps:

• Insert wooden craft sticks or lollipop sticks into the cores of the apples at the stem. Place the roasted peanuts and candies on separate plates. Set aside.
• Place the chocolate into a metal or glass bowl and set over a pan of barely simmering water. Stir frequently until melted. Remove from the heat. Dip apples into the melted chocolate, turning to coat completely. Dip or roll in candy or nuts, then place on a sheet of waxed paper. Repeat with remaining apples. Allow apples to set at room temperature until the chocolate is firm, about 20 minutes, before serving.

Steps:

• Preheat oven to 180C (160C fan forced).
• Tear 2 x 20cm squares of foil.
• Place foil on a large baking tray and place an apple upright at the centre of the foil and shape foil to make a basket around the apple and repeat with second apple.
• Combine chocolate and apricot in a small bowl and then fill apple cores with chocolate mixture.
• Combine cream, syrup and sugar in a small microwave safe jug and microwave on high (1005) in 30 second bursts until heated and combined.
• Carefully pour cream over apples and pinch foil to enclose apples and form a parcel.
• Bake for 15 to 20 minutes or until apples are tender.
• Transfer apples to serving bowls and drizzle with cooking liquid and serve with a scoop of ice-cream each.

Steps:

• Preheat oven to 400 degrees. Halve each apple lengthwise. Using a melon baller or grapefruit spoon, scoop out seeds, forming a small crater in center of each half.
• Fill each crater with 1 marshmallow quarter and 1/4 of the chocolate. Cut 2 tablespoons butter into small pieces, and divide among apples, placing over chocolate.
• Place water and remaining 2 tablespoons butter in a baking dish. Place filled apples in dish. Bake until a paring knife inserted into apples meets no resistance, 20 to 30 minutes.
• Set oven to broil. Top each apple half with 2 marshmallow halves. Broil until golden brown. Drizzle with juices.