DIY chocolate apples

DIY chocolate apples

Based on 7 ratings

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
60
min.
Resting

Ingredients

Servings:-5+
apples
400 g dark chocolate
2 tbsp coconut oil (divided)
300 g white chocolate
shredded coconut for coating
chopped pistachios for coating
sugar for coating
cinnamon-sugar for coating
chopped hazelnuts for coating
Metric
Imperial

Utensils

  • 5 wooden skewers
  • baking sheet
  • food thermometer
  • medium pot
  • parchment paper
  • heatproof bowl
  • 5 small bowls

Nutrition per serving

Cal
779
Protein
12g
Fat
44g
Carb
84g

Step 1/3

Wash apples, remove stems, and press a wooden skewers into each stem-end of the apples. Set aside.
  • 5 apples
  • 5 wooden skewers

Wash apples, remove stems, and press a wooden skewers into each stem-end of the apples. Set aside.

Step 2/3

Prepare a parchment-lined baking sheet and set aside. Roughly chop dark chocolate and set aside approx. one-fifth of it. Add the larger part of chocolate to a heatproof bowl and set over a pot with simmering water. Let chocolate melt while stirring constantly. Add some coconut oil and stir to combine, then remove from heat. Stir in remaining dark chocolate until combined. Let the chocolate mixture cool down to approx. 35°C/95°F. Coat apples with chocolate completely with chocolate, let excess drip off, and transfer onto the prepared baking sheet to dry completely at room temperature.
  • 400 dark chocolate
  • 1 tbsp coconut oil
  • baking sheet
  • food thermometer
  • medium pot
  • parchment paper
  • heatproof bowl

Prepare a parchment-lined baking sheet and set aside. Roughly chop dark chocolate and set aside approx. one-fifth of it. Add the larger part of chocolate to a heatproof bowl and set over a pot with simmering water. Let chocolate melt while stirring constantly. Add some coconut oil and stir to combine, then remove from heat. Stir in remaining dark chocolate until combined. Let the chocolate mixture cool down to approx. 35°C/95°F. Coat apples with chocolate completely with chocolate, let excess drip off, and transfer onto the prepared baking sheet to dry completely at room temperature.

Step 3/3

Prepare a separate bowl for each coating. As soon as the dark chocolate layer is dried completely, repeat the melting process for the white chocolate: Roughly chop white chocolate and set aside one-fifth of it. Melt the larger part over the double boiler. Stir in remaining coconut oil, then remove from heat. Add remaining white chocolate and stir to combine. Glaze the bottom half of the apples with white chocolate, let excess drip off, then toss the apple in the desired coating while it’s still sticky. Transfer onto baking sheet and let dry completely before serving. Enjoy!
  • 300 white chocolate
  • 1 tbsp coconut oil
  • shredded coconut for coating
  • chopped pistachios for coating
  • sugar for coating
  • cinnamon-sugar for coating
  • chopped hazelnuts for coating
  • 5 small bowls

Prepare a separate bowl for each coating. As soon as the dark chocolate layer is dried completely, repeat the melting process for the white chocolate: Roughly chop white chocolate and set aside one-fifth of it. Melt the larger part over the double boiler. Stir in remaining coconut oil, then remove from heat. Add remaining white chocolate and stir to combine. Glaze the bottom half of the apples with white chocolate, let excess drip off, then toss the apple in the desired coating while it’s still sticky. Transfer onto baking sheet and let dry completely before serving. Enjoy!