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

Test kitchen approved

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.

Save recipe

Save

Save recipe Print

Rate

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)

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.