DIPPED APRICOTS
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Microwave 2 ounces finely chopped dark chocolate at medium power until melted. Dip dried apricots halfway in the chocolate, then press an almond on each. Place on a parchment paper-lined plate, then freeze until set, about 2 minutes.
CHOCOLATY APRICOTS
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 2
Steps:
- Line a baking sheet with parchment.
- Put the chocolate chips in a heatproof glass bowl and place it over a pan of simmering water. Heat the chocolate, stirring, until completely melted and smooth.
- Dip each apricot one-half to three-quarters of the way into the chocolate, letting the excess drip back into the bowl. Place on the prepared baking sheet to set.
DIPPED CHOCOLATE ANYTHING
Provided by Food Network
Categories dessert
Time 40m
Yield Enough for 20 to 30 dips
Number Of Ingredients 2
Steps:
- Melt 1 1/2 pounds chocolate in top of a double boiler (or clean metal bowl set over simmering water). Remove chocolate from heat when it reaches between 110 and 115 degrees F on a candy thermometer.
- To bring into tempering range, add remaining chocolate to the mixture and stir constantly with a rubber spatula until the thermometer registers 82 to 84 degrees. Put chocolate back over the hot water and bring temperature to between 88 and 91 degrees. Be careful not to let the temperature fall too far or you will have to gently re-warm the mixture; if the temperature rises above 91 degrees in the tempering step, you will have to start the process over.
- Once tempered, use immediately for dipping. Store tempered chocolate at room temperature.
APRICOT COCONUT BALLS
I appreciate that these fruity candies are easy to prepare and can be made ahead of time. They're a nice alternative to chocolate sweets. -Barbara Strohbehn, Gladbrook, Iowa
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3 dozen.
Number Of Ingredients 4
Steps:
- Place apricots in a food processor; cover and pulse until chopped. Transfer to a large bowl; add coconut and milk. Shape into 1-in. balls; roll in sugar. , Place on a baking sheet. Refrigerate until firm. Store in an airtight container in the freezer or refrigerator.
Nutrition Facts : Calories 122 calories, Fat 5g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 41mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 2g fiber), Protein 2g protein.
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