For today’s blog post, I’m sharing one of my favorite go-to recipes. My mom, who taught me to do this, says that she is constantly asked to make chocolate-dipped strawberries and apricots wherever she goes. She says people are always impressed, and it’s so easy!
I hope you’ll enjoy my pictures — and maybe you, too, will be able to make these treats and impress your friends.
In this recipe, there are no exact quantities. Use your best judgement.
- Dried apricots
- Chocolate chips
- Baker’s white chocolate cooking squares
- Vegetable oil
1. Wash strawberries. No room for pesticides in this recipe!
2. Pour some amount of chocolate chips into a bowl (you can always add more later). Add a little less than a capful of oil — a little “spritz” of oil, if you will.
3. Microwave for 30 seconds.
4. Take the bowl out of the microwave and stir. Put back into the microwave in 30-second intervals until melted.
5. When melted, the chocolate should be nice and smooth.
6. Line a plate with wax paper; dip a strawberry into the chocolate; place on wax paper.
7. Refrigerate. Be as patient as you can be, but they’re probably ready after 20 minutes.
8. Time for the dried apricots! Dip those in chocolate in the same way. (Special thanks to my left hand for taking this picture while my right hand, the normal photographer hand, was busy dipping.)
9. Melt some white chocolate to make it interesting. I’ve had a hard time melting white chocolate chips, but I find that the Baker’s white chocolate cooking squares work well. Add a tiny spritz of oil.
10. Beautifully melted white chocolate!
11. Drizzle some white chocolate on the chocolate parts of your fruit. It’s okay (and pretty unavoidable) if you get chocolate on the plate or wax paper because you’ll be transferring this to a nicer serving tray later.
12. Here, double dipping is perfectly acceptable. After you’ve dipped the fruit in one kind of chocolate and let it harden in the refrigerator, dip it into the other kind of chocolate for a layered effect.
13. The best part — arranging! I like to arrange my fruit in creative ways. The only problem with this is that if you came over right now and wanted to eat one of these, I’d be upset, because it would ruin the design.