Apples And Chocolate Pudding Dip Recipes

CHOCOLATE-DIPPED APPLES

Steps:

• Wash apples, then dry completely. (Note: In order for the chocolate to stick to the apples, the apples need to be well chilled before washing, drying and dipping in the melted chocolate.)
• Cover plate with parchment; spray with cooking spray. Insert wooden pop stick into stem end of each apple.
• Melt chocolate in small microwaveable bowl following microwaving directions on package. Stir in oil. Dip bottom half of each apple in chocolate mixture, turning until evenly coated. Sprinkle nuts over chocolate. Place on prepared plate.
• Refrigerate 20 min. or until chocolate is firm. (The dipped apples can be refrigerated up to 2 days before serving.) Cut each apple in half to serve.

CHOCOLATE COVERED APPLES

Steps:

• Twist off the stems from the apples and push a Popsicle stick down into the core. Put the apples in the fridge while preparing the chocolate; they'll coat better if they're cold.
• Slowly melt the chocolate in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Remove from the heat and stir until completely melted and warm, not hot. Dunk each apple into the chocolate, allowing the excess to drip back into the bowl. Roll the apples around in the chocolate, turning with the stick, so it's coated all the way up to the top. Use a spoon to baste any hard to get spots.
• Put the desired coating in a separate bowl and roll the dipped apple around so it is completely covered. Set the chocolate dipped apples on a cookie sheet lined with wax paper. Refrigerate until the chocolate is set.

CHOCOLATE DIPPED APPLES

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.

CHOCOLATE APPLES

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.

APPLE CHOCOLATE PUDDING

Steps:

• Preheat oven to moderate - 180°C.
• Butter base and sides of a 20cm cake tin and line base with non-stick baking paper.
• Mix pie-pack fruit with 2 tablespoons of sugar and lemon juice and set aside.
• Cream butter and sugar until light and fluffy.
• Add egg and beat well.
• Sift flour, baking powder,bicarb and cinnamon over top and mix. This forms a very stiff mixture.
• Stir in fruit mixture (apple or apricot), chocolate, sultanas and nuts. Mix well.
• Tip mixture into prepared tin and bake in preheated oven for 50-60 minutes or until firm to touch on top.
• Leave to cool for 5 minutes before inverting on to a serving plate. Dust with sifted icing sugar.
• Serve with vanilla or brandy custard, ice-cream or lightly whipped cream sweetened with a few drops of vanilla and a little castor sugar.
• Note: I prefer this served warm, so with the left overs I zapped each individual slice in the microwave for about 15 seconds and it was just right.
• Note: I also used a 385g can of pie apples as this was all I had on hand and it was perfect.