Photo: Jeffery Cross; Styling: Jeffrey Larsen
YieldsMakes 65 to 150Total Time1 hr 45 mins
AuthorElaine Johnson

You'll need to wait at least 2 weeks after starting the Blenheim Apricot Liqueur to make this boozy bonus from the strained fruit. If the apricots you use are on the small side, you'll need another half recipe of the chocolate mixture for dunking.

How to Make It

Step 1
1

Pat apricots very dry. In a 2-cup glass measure, combine chocolate with oil. Microwave until smooth, 80 seconds, stirring every 20 seconds.

Step 2
2

One at a time, dip apricots halfway in chocolate, letting excess drain off, and set on a parchment-lined baking sheet. Chill until chocolate firms, about 45 minutes.

Step 3
3

Chill airtight with parchment between layers up to 3 weeks.

Ingredients

 1 cup semisweet chocolate baking wafers such as Guittard, or chopped semisweet chocolate
 4 teaspoons extra-virgin olive oil

Directions

Step 1
1

Pat apricots very dry. In a 2-cup glass measure, combine chocolate with oil. Microwave until smooth, 80 seconds, stirring every 20 seconds.

Step 2
2

One at a time, dip apricots halfway in chocolate, letting excess drain off, and set on a parchment-lined baking sheet. Chill until chocolate firms, about 45 minutes.

Step 3
3

Chill airtight with parchment between layers up to 3 weeks.

Chocolate-Dipped Apricots