Chocolate-dipped mango and apricot

Name: Chocolate-dipped mango and apricot
Yield: Makes 24 of each
Cuisine: British recipes
Ingredients: 75g milk chocolate, broken up; 24 dried mango slices (about 150g); 50g dark chocolate (no more than 50% cocoa solids), broken up; 24 dried ready-to-eat apricots (about 175g)

Easy
December 2006

Easy
December 2006

Makes 24 of each
Takes 20 minutes to make, plus setting

This mango and apricot dipped in chocolate recipe makes a healthy nibble for kids.

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Ingredients

75g milk chocolate, broken up
24 dried mango slices (about 150g)
50g dark chocolate (no more than 50% cocoa solids), broken up
24 dried ready-to-eat apricots (about 175g)

75g milk chocolate, broken up
24 dried mango slices (about 150g)
50g dark chocolate (no more than 50% cocoa solids), broken up
24 dried ready-to-eat apricots (about 175g)

Method

Line 2-3 large baking sheets with baking paper. Put the milk chocolate in a small bowl over a pan of just-simmering water, making sure it doesn’t touch the water. Leave to melt for 4-5 minutes, then remove from the heat and stir until smooth.
Dip a mango slice into the chocolate so half is coated. Shake gently to remove any excess, then transfer to a lined baking sheet to set. Repeat to make 24.
Melt the dark chocolate as before, then dip in half of each apricot to make 24. Transfer to a baking sheet to set.

Method

Line 2-3 large baking sheets with baking paper. Put the milk chocolate in a small bowl over a pan of just-simmering water, making sure it doesn’t touch the water. Leave to melt for 4-5 minutes, then remove from the heat and stir until smooth.
Dip a mango slice into the chocolate so half is coated. Shake gently to remove any excess, then transfer to a lined baking sheet to set. Repeat to make 24.
Melt the dark chocolate as before, then dip in half of each apricot to make 24. Transfer to a baking sheet to set.