Chocolate dipped fruit

Chocolate dipped fruit

Total Time
1 hr
20 min
10 min
We stir a little bit of coconut oil into the melted chocolate to help it harden faster and firmer. Without it, the chocolate would stay sticky. Here, you can dip the fruit up to 2 days ahead. Once the chocolate is set, layer the fruit between sheets of wax paper in an airtight container and refrigerate. For fun, dip a fork into alternate colored chocolate and drizzle it on top. Because you can make these a few days ahead, they are a wonderful dessert to serve for a party. It's always wonderful to have dessert taken care of before a party!


Bittersweet chocolate

4 oz, or semisweet chocolate, chopped

Coconut oil

1 Tbsp, divided

White chocolate chips

4 oz, chopped


1 medium, peeled, cut into 6 slices, and patted dry to remove juice


12 medium, unhulled


1 small, or orange, peeled and sectioned

Dried apricot halves

6 half/halves

Dried peaches

3 item(s), or mango pieces


  1. In a small saucepan, bring 1 inch water to a simmer. In a small bowl, combine bittersweet chocolate and 11⁄2 tsp coconut oil. Set over simmering water and cook, stirring, until melted and smooth, about 4 minutes. Remove bowl from pan. Repeat with white chocolate and remaining 11⁄2 tsp coconut oil.
  2. Line a baking sheet with wax paper. Dip fresh and dried fruit halfway into 1 of the chocolate mixtures, one piece at a time, allowing excess to drip off. On prepared baking sheet, place each dipped piece of fruit. Refrigerate until chocolate is set, about 30 minutes.
  3. Serving size: 1/12 fruit