Dark Chocolate-dipped Fruit
Last updated: Oct 05, 2012
Reviewed by Susan Canonico, RD
Please both kids and adults with this fun, delicious, high-fiber, and
antioxidant-filled fruit snack!
- Choose your favorite fruits for a total of 2 to 3 dozen
- chocolate-dipped strawberries, cherries, raspberries,
- clementine sections, figs, and blueberries.
- 1 bag of Ghirardelli 60% cacao chocolate morsels.
- Cover 2 or 3 cookie sheets with waxed paper.
- Wash and thoroughly dry all fruit, placing it on paper towels to absorb any leftover moisture.
- Chop large pieces of fruit into bite-sized pieces.
- Place 3 inches of water in the bottom of a double boiler.
- Add chocolate morsels (I recommend Ghirardelli 60% cacao bittersweet chocolate baking chips).
- Remove the double boiler from the stove once it is hot, but leave the chocolate over the hot water, stirring until the chocolate is completely melted.
- Dip each piece of fruit into the chocolate, coating 3/4 of each piece.
- Shake off excess chocolate.
- Place the dipped fruit on waxed paper/cookie sheets.
- Chill dipped fruit for 10 minutes until the chocolate cools and sets.
- Remove the chocolate-dipped fruit from the refrigerator and let it stand at room temperature until the chocolate dries completely.
|Serving Size 3 berries|
|Amount Per Serving|
|% Daily Value *|
|Total Fat 7g|
|Saturated Fat 5g||25%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||4%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Nutrition information is approximate and based on 3 chocolate-dipped strawberries. If you are watching your weight, 3 or fewer pieces is appropriate when figured into your total calories for the day.
Dried fruit such as apricots and apple slices also work well for this recipe.
Overheating/burning chocolate will ruin it, so work slowly and keep stirring the chocolate until it is smooth.
To keep chocolate from turning grey or streaking, thoroughly dry and chill the fruit before dipping it. Refridgerate it soon after dipping.