Chocolate-covered apricots are perfect for times when you are craving something sweet. They can be made at home with just 3 ingredients in just 10 minutes!
You can make them on special occasions like the holidays, birthdays, Christmas, Mother's day, Valentine's day, and Thanksgiving, or when you want to make something quick for a party or a potluck!
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Ingredients
This 3 ingredient chocolate-dipped dried apricots recipe needs semi-sweet chocolate chips or dark chocolate used for baking, some dried apricots, and optionally some pistachios or other nuts.
I have used California apricots to make this recipe. You can use nuts like peanuts, walnuts, almonds, pecans, or even some rainbow sprinkles. They can be unsalted raw or salt roasted.
Instructions
It is very easy to make chocolate-covered apricots. You will need a double boiler to melt the chocolate chips. I have used a 6 qt. Instant Pot as a double boiler using a glass bowl or a stainless steel bowl that can sit well on top of the instant pot liner.
Add the semi-sweet chocolate chips to the bowl. Start the Instant Pot on the saute mode on the normal setting and pour 2 cups of water into the liner. Place the bowl with all the ingredients on top of the pot.
As the water will boil and create steam, the chocolate chips in the bowl will start melting. Stir them intermittently with a spatula until they melt completely and become smooth and glossy.
Step 1: Ingredients for chocolate-dipped apricots.
Step 2: Melting chocolate.
Dip the dried apricots and coat them well with the melted chocolate using a fork.
If the steam comes out from the sides of the bowl then press cancel and if needed later turn on the saute mode again after a few minutes.
Line a baking sheet with parchment paper and place the chocolate apricots onto it. Sprinkle some sea salt and some chopped pistachios on top of it for enhancing the flavor.
Allow it to cool down for about 10 minutes and then place it in the refrigerator to firm it up for about 30 minutes.
Step 3: Coat apricots with melted chocolate
Step 4: Garnish with pistachios and let them dry.
Substitutions
- Nuts - you can use nuts like chopped walnuts, almonds, or pecans or entirely skip coating the apricots with nuts.
- Sprinkles - you can apply some rainbow sprinkles instead of nuts.
Variations
This is a gluten-free recipe to make chocolate-covered apricots at home. A few variations can be made to this recipe.
- Dark chocolate - instead of semi-sweet chocolate chips, you can use dark chocolate chips.
- Half-dipped - you can dip the apricots half and leave the half uncoated.
- Vegan - use vegan chocolate chips to make them suitable for vegans.
- Strawberries - use strawberries to make chocolate dipped strawberries.
You may also like chocolate covered orange peels, chocolate covered dates, chocolate peanut clusters, and chocolate dipped cookies.
Equipment
This chocolate-dipped apricots recipe is very easy to make using the Instant Pot as a double boiler. I have used a 6 qt. Instant Pot and a stainless steel bowl that sits well on the top of the liner. An oven-safe glass bowl will work well too.
Just ensure that the stainless steel or glass bowl sits on the Instant Pot liner and does not go inside it, else it can get stuck and be difficult to remove.
If you do not have an Instant Pot then you can use a stovetop double boiler or melt the chocolate in a microwave-safe bowl in the microwave as per the directions on the package.
Storage
You can store chocolate-covered apricots at room temperature in an airtight container for about a week. If the weather is warm then they may become a little soft at room temperature and they will stay firm when stored in the refrigerator.
If you want to store it longer for 1-2 months, you can store it in an air-tight container and put it in the fridge.
To store chocolate apricots for a longer period, you can freeze them for 6 months. It is best to individually wrap them in parchment paper and then freeze them in freezer bags or airtight containers.
When you want to eat some, just take what you need from the freezer and allow it to thaw at room temperature.
Top tip
- It is best to allow the chocolate-dipped apricots to cool down and set them at room temperature. However, if you want to speed up the process, allow it to cool at room temperature for about 10 minutes and then put it in the fridge for about an hour to firm up.
- If the water starts bubbling and steam comes out from the sides of the bowl then turn off the instant pot for a few minutes. Continue mixing and if needed, turn the instant pot back on low saute mode.
If you enjoyed this recipe, you may also like
- Chocolate fudge
- Chocolate dipped cookies
- Chocolate-covered orange peels
- Cake pops
- Instant pot Indian desserts
- No egg cookies
- Peanut clusters
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📖 Recipe
Chocolate Covered Apricots
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Equipment
- Glass bowl (which can sit on top of the instant pot liner)
Ingredients
- 1 cup Semi sweet chocolate chips
- 30 Apricots (dried)
- ¼ cup Pistachios (chopped)
For instant pot
- 2 cup Water
For topping
- ¼ teaspoon Sea salt (optional)
Instructions
- Line 15x11 inch pan with wax paper or parchment paper.
Melting chocolate using an instant pot as a double boiler
- Pour 2 cups of water in the instant pot liner.
- Turn the saute mode on the normal setting.
- In a large stainless steel or glass bowl, put the chocolate chips.
- Place the bowl on the instant pot to make it work as a double boiler.
- Mix with a spatula until all the chocolate chips have melted.
- The melted chocolate should not have any lumps and should be glossy.
Coating apricots with melted chocolate
- Add a few apricots to the melted chocolate.
- Using a fork coat the apricots completely with melted chocolate.
- Place the chocolate-covered apricot onto the tray lined with wax paper or parchment paper.
- Optionally sprinkle some sea salt and chopped pistachios on the chocolate apricots.
- Allow the chocolate-dipped apricots to cool down for 10 minutes and then refrigerate for about 20-30 minutes to set it.
Notes
- If the water starts bubbling and steam comes out from the sides of the bowl then turn off the instant pot for a few minutes. Continue mixing and if needed, turn the instant pot back on low saute mode.
- If you do not have an instant pot, you can use a stovetop double boiler.
- To melt the chocolate in the microwave.
- Defrost the chocolate chips for 60 seconds in the microwave, mixing every 15 seconds. Mix well until smooth.
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