- 18 large
apricot halves
- 1/2 cup
bittersweet chocolate broken into bits or
chocolate chips
In small
microwave-safe dish, melt chocolate on high
1 1/2 to 2 minutes, stopping cooking every
30 seconds to stir. Do not overcook or
chocolate will burn. Alternatively, melt
chocolate in double boiler over very low
heat until just liquid, being careful not to
overcook.
Dip
apricots in chocolate, covering
approximately half the apricot. Place dipped
apricots on cookie sheet covered with wax
paper; chill in refrigerator until chocolate
hardens, about 20 minutes.
Yield:
serves 6 |
