This has been my idea of dessert and sweets lately. I’ve been steering clear of cakes and brownies and cookies and pies. And indulging in scrumdiddlyumptious squares bars of chocolate instead. I have a feeling that my cravings for those things will make their way back into my being soon, though.
Along the same lines of scrummy chocolate studded with goodies are goodies bathed in scrummy chocolate. Like these plump little nuggets of sunshine. They go swimming in a pool of lightly sweet dark chocolate. Then they take a roll in salty shards of nuttiness. As far as desserts go, I consider them virtuous.
What about you? Virtuous or not really… 
Dark Chocolate-Dipped Apricots
- Total Time: 30 minutes
- Yield: 36 pieces 1x
Description
These dark chocolate-dipped apricots are a delightful combination of sweet and salty, featuring plump dried apricots coated in rich dark chocolate and rolled in salted pistachios.
Ingredients
- 1/2 cup (120 ml) dark or bittersweet chocolate chips (or equivalent chopped chocolate)
- 36 dried apricots
- 1/4 cup (60 ml) finely chopped salted pistachios
Instructions
- Line a baking tray with wax paper or parchment paper.
- Place the chocolate in a small glass bowl and microwave for about 1 minute. Stir with a heat-proof spatula. If not melted all the way, heat in 15-second intervals, stirring in between, until smooth.
- Dip each dried apricot halfway into the melted chocolate, allowing any excess chocolate to drip back into the bowl.
- Roll the chocolate-dipped end of the apricot in the finely chopped salted pistachios, ensuring an even coating.
- Place the coated apricots on the prepared baking tray. Allow the chocolate to set at room temperature or refrigerate for quicker setting.
Notes
- Once the chocolate has set, these can be stored in an airtight container at room temperature for up to 3 days.
- For a thicker chocolate coating, refrigerate the apricots after the first dip to set the chocolate before dipping them a second time.
- Ensure the pistachios are finely chopped for an even coating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Chocolate
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 70
- Sugar: 7
- Sodium: 10
- Fat: 3
- Carbohydrates: 10
- Fiber: 1
- Protein: 1
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Dark Chocolate Almond Cake
- Triple Chocolate Cookies
- Dark Chocolate Merveilleux with Honey and Lavender Cream
- Coffee Baked Oats with Dark Chocolate and Raspberry Filling
Frequently Asked Questions
How do I get a thicker chocolate coating on the apricots?
Refrigerate the apricots after the first dip to set the chocolate, then dip them a second time before rolling in the pistachios. The cold, set layer gives the second coat something firm to cling to.
Why does the recipe call for finely chopped pistachios rather than coarsely chopped?
Finely chopped pistachios coat the curved surface of the apricot evenly. Larger pieces tend to roll off and leave bare patches on the chocolate.
How long can I store these, and do they need to be refrigerated?
Once the chocolate has fully set, store them in an airtight container at room temperature for up to 3 days. Refrigerating them speeds up the initial setting but isn’t required for storage.
