Chocolatedippedfigs Recipes

CHOCOLATE DIPPED FIGS

Steps:

• In a microwave-safe bowl, combine coconut oil with the chocolate chips. Microwave 20 to 30 seconds at a time, stirring in between to create a smooth and even texture.
• Split figs into halves or fourths, depending on your preference.
• Dip figs into the chocolate as deep as you desire. Place them on a dish lined with parchment paper. Sprinkle figs with your topping of choice (or a couple!).
• Let dipped figs set in a fridge until the chocolate hardens. It's best to serve your figs the same day!

CHOCOLATE DIPPED FIGS

Steps:

• Melt chocolate chips on high in the microwave, stirring every 30 seconds until melted and smooth.
• Stick a toothpick in to a fig and swirl in the melted chocolate, until covered.
• Place chocolate covered fig on a piece of waxed paper over a plate.
• Sprinkle a little sea salt over chocolate covered fig.
• Repeat until all figs are covered with chocolate and lightly salted.
• Refrigerate until chocolate has set.
• Store in the refrigerator in an air tight container, with waxed paper between layers.

CHOCOLATE DIPPED FIGS

Steps:

• Prepare a cookie sheet with parchment paper. Make sure it can fit in your fridge.
• Cut the figs lengthwise down the middle and set aside.
• Put your sprinkling ingredients in small ramekins near the figs. You won't need very much of each, but you can always add more to the ramekin as needed, so start small.
• Place 2 ounces of dark chocolate chips in a microwave safe bowl. In 30 second increments, heat the chocolate, stir, and heat again. This should only take 2-3 turns, do not overheat.
• Pick each fig half up, one at a time and dip the bottom into the chocolate. Gently swirl around to get the chocolate as far up the fig as you want (halfway is where I aim for).
• Let the chocolate drip off, and quickly hold the fig over the ramekin with the sprinkle of your choice. Use your fingers to add a little sprinkle of your desired topping. If using edible glitter spray, hold over the sink for easier clean up. Set each fig space apart on the parchment paper lined cookie sheet.
• Let the figs chill in the fridge for at least one hour. Put any uneaten figs in a sealed plastic container.
• Eat within 3 days.

CHOCOLATE DIPPED DELIGHTS

Steps:

• Place the chocolates and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted.
• Line a sheet pan with parchment paper. Dip each strawberry halfway in the chocolate mixture and place on the sheet pan. Repeat with the pretzels, donuts, apricots and crackers.
• Place the sheet pan in the refrigerator for 15 minutes to allow the chocolate to set.

CHOCOLATE-DIPPED FRUIT

Steps:

• Finely chop a 4-ounce bar of dark chocolate; microwave on 50% power until almost melted, about 2 minutes. Stir until smooth. Dip dried mango, papaya and/or apricot pieces in the chocolate, place on a parchment-lined baking sheet and chill until set, about 10 minutes.

CHOCOLATE-DIPPED FRUIT

Steps:

• In a microwave, melt chocolate chips and shortening; stir until smooth. Spear fruit with toothpicks; dip into chocolate. Allow excess to drip off. Place on waxed paper or stick toothpicks into a block of Styrofoam to set.

CHOCOLATE-DIPPED PEACHES

Steps:

• Cut each peach half into 4 wedges.
• Dip into chocolate; place on plate.
• Sprinkle with nuts.
• Serve immediately.

CHOCOLATE-DIPPED FIGS

Steps:

• 1 Line a tray with wax paper and set a wire cooling rack on top. Make a small slit in the base of each fig. Insert an almond and a piece of orange peel into the figs. Pinch the slit closed. 2 In the top half of a double boiler set over simmering water, melt the chocolate and butter, about 5 minutes. Remove from the heat and stir until smooth. Let stand 5 minutes. 3 Dip each fig in the melted chocolate and place on the wire rack. When all of the figs have been dipped, place the tray in the refrigerator to set the chocolate, about 1 hour. 4 Place the figs in an airtight container, separating each layer with wax paper. Store in the refrigerator up to 30 days. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.