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Chocolate -Dipped Fruits Recipe

This recipe outlines a simple and elegant method for preparing chocolate-dipped fruits. Semi-sweet chocolate chips are melted with shortening and a hint of cinnamon, creating a smooth, glossy coating. Various fresh and dried fruits, such as strawberries, dried apricots, and pecan-stuffed dates, are then dipped and allowed to set, yielding delightful, bite-sized treats perfect for entertaining or a sweet snack.
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Total Time 20 minutes
Course Snack
Cuisine American
Servings 36 people
Calories 985.8 kcal

Equipment

  • 1 Heatproof Bowl For melting chocolate, suitable for double boiler or microwave use
  • 1 Small Saucepan Required if using a double boiler setup for melting chocolate
  • 1 Rubber Spatula For stirring chocolate and general mixing
  • 1 Baking Sheet For setting dipped fruits
  • 1 Parchment Paper To line baking sheet and prevent sticking

Ingredients
  

Main

  • 1 package 6 ounces semi-sweet chocolate chips
  • 1 tbsp.plus 1 tsp shortening
  • 1/4 tsp. ground cinnamon
  • Fruits : strawberries dried apricot halves, pitted dates stuffed with pecan half

Instructions
 

  • Prepare your fruits: Ensure all fresh fruits like strawberries are washed and thoroughly dried. If using dates, stuff them with pecan halves as specified.
  • Set up your melting station: Line a baking sheet with parchment paper for setting the dipped fruits.
  • Melt the chocolate: In a heatproof bowl, combine semi-sweet chocolate chips, shortening, and ground cinnamon.
  • Use a double boiler or microwave: If using a double boiler, place the bowl over a small saucepan of simmering water (do not let the bowl touch the water). If using a microwave, heat in 30-second intervals.
  • Stir until smooth: Continuously stir the chocolate mixture until it is completely melted and smooth. Remove from heat or microwave immediately.
  • Dip the fruits: Holding each fruit by its stem or using a toothpick/skewer, dip it into the melted chocolate, coating about two-thirds of the fruit.
  • Allow excess to drip: Gently tap the fruit against the side of the bowl to remove any excess chocolate.
  • Place on parchment: Carefully place the dipped fruit onto the prepared parchment-lined baking sheet.
  • Repeat for all fruits: Continue dipping all desired fruits, arranging them on the baking sheet without touching.
  • Chill to set: Refrigerate the baking sheet for at least 15-20 minutes, or until the chocolate is completely set and firm. Serve immediately or store.

Notes

For superior results, melt chocolate using a double boiler to ensure even heating and prevent burning. If using a microwave, heat in 30-second intervals, stirring well after each, until smooth. Ensure all fruits are thoroughly dry before dipping; any moisture will cause the chocolate to seize or create a grainy texture. The shortening is crucial for a smooth, glossy finish and prevents the chocolate from becoming too thick, making dipping easier. Experiment with other spices like a pinch of cayenne for a subtle kick or orange zest for brightness. For enhanced visual appeal, consider a secondary drizzle of white chocolate or a sprinkle of finely chopped nuts or shredded coconut before the chocolate sets. Allow dipped fruits to set completely in the refrigerator on parchment-lined trays.