Chocolate dipped fruit
7
Points®
Total time: 1 hr • Prep: 20 min • Cook: 10 min • Serves: 12 • Difficulty: Easy
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!
Ingredients
Bittersweet chocolate
4 oz, or semisweet chocolate, chopped
Coconut oil
1 Tbsp, divided
White chocolate chips
4 oz, chopped
Kiwifruit
1 medium, peeled, cut into 6 slices, and patted dry to remove juice
Strawberries
12 medium, unhulled
Tangerine
1 small, or orange, peeled and sectioned
Dried apricot halves
6 half/halves
Dried peaches
3 item(s), or mango pieces
Instructions
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.