Ingredients
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4 ounces semisweet chocolate, finely chopped
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2 teaspoons vegetable oil
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6 ounces white chocolate, finely chopped
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2 pints strawberries, with stems (or)
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3 cups fresh pineapple chunks (or)
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36 fresh kiwi fruit slices (or)
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36 dried apricot halves (or a combination of all three fruits)
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finely chopped almonds, for garnish (or pistachios)
Instructions
- Line a baking sheet with foil. For the chocolate coating: In a small heatproof bowl set over hot (not simmering) water, melt the semisweet chocolate with 1 teaspoons of oil. In another small heatproof bowl set over hot (not simmering) water, melt the white chocolate with the remaining 1 teaspoons oil. Leave both bowls over the hot water.
- Pick up one piece of fruit at a time and dip it into the melted dark or white chocolate, coating about half of each piece of fruit. If desired, drizzle the dipped portion with a contrasting color of chocolate and sprinkle with some chopped nuts. Place the fruit on the foil-lined baking sheet. Work quickly to coat the remaining fruit.
- Refrigerate for 5 minutes or until the chocolate is set. Keep in a cool place until ready to serve. (Fresh fruit should not be held for more than 4 hours before serving).