Make Gourmet Chocolate Covered Apples

Chocolate covered apples are becoming popular and trendy. Entire stores are devoted to the things! But don't go spending exorbitant amounts of money at a store when you can make them in minutes at home. Here's how.

Ingredients

  • 6 medium sweet-tart apples
  • 1 pound semisweet chocolate, cut into chunks
  • 1 cup preferred topping (Oreos, coconut, peanuts, M&Ms, etc.)

Steps

Prepping the Ingredients

  1. Prepare your apples. Choose varieties like Braeburn, Fuji, or Gala. You want an apple that's a decent size and sweet, but not too sweet. Wash your apples and twist the stems off. Push a Popsicle stick down into the core.
    • The apples will take to the coating better if they're cold. Put them in the fridge while you're preparing everything else.
  2. Chop up your chocolate and extra toppings. Chunks about 1" (2.5 cm) are a good, basic size. You're more than welcome to use dark chocolate if that's what your taste buds prefer. And as far as toppings go, well, that ball's in your court entirely!
    • When it comes to add-ons, virtually anything works. Whatever it is, just make sure it's in fine pieces. Crush your Oreos and nuts, mash your Butterfingers and Reese's, and use mini M&Ms. Place your topping in a separate, wide-brimmed bowl.
      • An extra chocolate drizzle will score you points for presentation. When you melt the semisweet chocolate, melt an extra bowl of white chocolate (4 oz will do) to drizzle over the tops.
  3. Grab a cookie sheet. Line it with parchment paper. Spray it with a light layer of cooking spray, if desired, to prevent the apples from sticking.

Making Your Gourmet Apples

  1. Make a double boiler. If you don't have all the necessary equipment, you can try placing a glass or ceramic bowl into the water, but it may be a bit harder to work with. A double boiler slowly melts the chocolate, preventing it from bubbling up and burning to a crisp.
    • Add your chocolate chunks, stirring often. If it gets too hot, turn the heat down. Once they are near completely melted, remove from the heat, stirring until smooth and warm. Not hot.
      • The handy microwave is always an option. Heat on high for 2 minutes, stirring halfway through. Note: With a microwave, there's a greater risk of scorching your chocolate.
  2. Dunk each apple into the chocolate. Raise it and allow the extra chocolate to drip back into the bowl. Roll it around, turning the stick, allowing every bit of the apple to get a nice, thorough coating.
    • If the bits next to the Popsicle stick are proving a bit hard to reach, grab a spoon and dash on a pinch to any hard to reach spots. Even it out; the layering should be equal on all sides.
  3. Roll the apple in your topping. You may have to use your hands and get in there to ensure the entire apple is coated evenly. If the topping is dripping off under the weight, pat it down on each side.
    • If you're using a drizzle, place the apples on the cookie sheet, Popsicle stick up. Then, simply take a spoonful of your drizzle and hold it about six inches (15 cm) above your apples, creating lines of varying thickness across the paper.
  4. Place your apples on the cookie sheet. The Popsicle sticks should be pointing up. Put it into the refrigerator to chill, until the chocolate is set.
  5. Finished.



Tips

  • You can always put on your topping and then add drizzle (or just more chocolate!) on top of that!
  • The smaller your chocolate pieces are the quicker they will melt.
  • Hold your apple with the stick toward you to create a horizontal drizzle.

Things You'll Need

  • 6 Popsicle sticks
  • Parchment paper
  • Cookie sheet

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Sources and Citations

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