Chocolate Covered Apple Slices Recipes
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.
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- In a small bowl, add chocolate chips. Microwave in 30-second intervals until completely melted, stirring in between.
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- Wash apples and dry thoroughly. Slice into thin-ish (1/4") slices and remove any seeds/stem. Insert popsicle sticks through the bottom. If the slices are too thin, the slice may break in half, so do one or two test trials before slicing all of your apples.
- Add chopped chocolate (or chocolate chips) to a heat-safe bowl. Microwave in 30 second intervals, stirring well between each interval, until completely melted. Optional: add 1 tbsp coconut oil to thin it out (makes it easier to dip).
- Dip each apple slice in chocolate, using a spoon to coat the entire slice. Let excess chocolate drip off, then transfer to a parchment paper-lined tray.
- Add dry toppings like nuts, cookies, sprinkles, chocolate chips, coconut, etc right away. Refrigerate or freeze until solid. For toppings like caramel or peanut butter, let the chocolate harden first before topping. Store in the refrigerator for 3-4 days.
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- Wash the apples and dry well. Cut the apples into almost 0.5-0.6 inch thick slices. Don’t cut thinner than ½ inch as it may be hard to insert the sticks in the next step.
- Place the apple slices on a paper towel to let them dry as much as they can. Make a small slit to the bottom of the slices so you can insert the wooden sticks easily.
- Melt the chocolate over bain-marie. Place a medium saucepan(that is large enough to hold a heatproof bowl) with almost 1.2 to 2 inches (3-5cm) of water over med-high heat and bring to a simmer. When it simmers, reduce the heat to medium and place the heatproof bowl that is full of chopped semi-sweet chocolate over the saucepan. Make sure the bowl doesn’t touch the simmering water if it does you should reduce the water amount.
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