Chocolate Covered Fruit
easy chocolate-covered fruit, perfect for snacking, parties, gifts, and holiday gatherings. Topped with sprinkles, chocolate chips, coconut, and nuts to appeal to everyone.
Servings: 4 -6 servings
Ingredients
- for every 1- 2 lbs of fruit:
- 1 cup chocolate I use Ghirardelli 60% cacao chocolate chips
- 1-2 teaspoons coconut oil or vegetable shortening
Other items to try
- pretzels marshmallows, graham crackers, bacon, bananas, dried apricots
Instructions
- Melt the chocolate, I typically either use the microwave or a double boiler
- Microwave method:
- Melt the chocolate at intervals and stir it often so it heats evenly every 20-30 seconds. I also don’t heat more than a cup of chocolate at a time to prevent it from overheating and I find it’s the right amount to work with before it cools off and becomes thicker.
- Double boiler method:
- with a stainless or glass bowl over a pot of simmering water (that does not touch the pot) melt the chocolate while stirring it in the bowl as the hot water heats from the chocolate from underneath the bowl.
- Dip your fruit into the melted chocolate and lay it on a parchment or wax paper-lined baking sheet, then place it in the fridge to set up the chocolate. This usually takes about 15-20 minutes for the chocolate to completely set.
- I serve the chocolate dipped fruit cold from the fridge.
Notes
store it in the fridge for a few days on the trays, I would not put it all in an airtight container as fruit has quick a bit of moisture in it and you'll end up with soggy fruit and it spoiling faster. You can place the fruit in a "cake box" or the bottom of a container without a tight-fitting lid.