Chocolate-Pistachio Apricots
A more grown-up version of our chocolate-pistachio marshmallows, glowing with Halloween color. Prep and Cook Time: 30 minutes, plus 1 hour to chill.
How to Make It
Step 1
1
Line a baking sheet with waxed paper. Put pistachios in a shallow bowl.
Step 2
2
Melt chocolate (see "Melting Chocolate: Be Gentle," below). Remove from heat. Holding apricots from one end, dip them 1 at a time into the chocolate, turning to coat about 3/4 of the apricot. Use a knife to scrape excess chocolate off the bottom back into bowl. Hold apricot over bowl of pistachios and sprinkle the nuts over the chocolate.
Step 3
3
Put apricot (nut side down) on baking sheet and repeat with remaining apricots. Chill until chocolate is set, about 1 hour. Store in an airtight container between sheets of waxed paper in the refrigerator for up to 2 weeks.
Step 4
4
Melting chocolate: Be gentle. Fill a saucepan with 2 to 3 in. of water. Put finely chopped chocolate in a heatproof bowl that will fit over pan (the bottom of the bowl should not touch the water); set bowl aside. Bring water to a boil, turn off heat, then set bowl over pan. Use a heatproof spatula or wooden spoon to stir the chocolate frequently and encourage even melting. Once the chocolate is melted, stir well and use immediately.
Step 5
5
Note: Nutritional analysis is per apricot.
Ingredients
1/2 cup finely chopped pistachios
6 ounces semisweet chocolate, chopped
24 dried large apricots
Directions
Step 1
1
Line a baking sheet with waxed paper. Put pistachios in a shallow bowl.
Step 2
2
Melt chocolate (see "Melting Chocolate: Be Gentle," below). Remove from heat. Holding apricots from one end, dip them 1 at a time into the chocolate, turning to coat about 3/4 of the apricot. Use a knife to scrape excess chocolate off the bottom back into bowl. Hold apricot over bowl of pistachios and sprinkle the nuts over the chocolate.
Step 3
3
Put apricot (nut side down) on baking sheet and repeat with remaining apricots. Chill until chocolate is set, about 1 hour. Store in an airtight container between sheets of waxed paper in the refrigerator for up to 2 weeks.
Step 4
4
Melting chocolate: Be gentle. Fill a saucepan with 2 to 3 in. of water. Put finely chopped chocolate in a heatproof bowl that will fit over pan (the bottom of the bowl should not touch the water); set bowl aside. Bring water to a boil, turn off heat, then set bowl over pan. Use a heatproof spatula or wooden spoon to stir the chocolate frequently and encourage even melting. Once the chocolate is melted, stir well and use immediately.
Step 5
5
Note: Nutritional analysis is per apricot.
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