Would I win the strangest-human-alive award if I told you I couldn’t be happier to find us back at Monday…?
Monday… it’s a new week! After a week of sunken cakes, burnt cookies, emails from mean readers… (deep breath): I’m happy to be entering a week not yet stale from the downs life sometimes tosses at you. I combat life’s little downs with melted chocolate.
Melted chocolate is dark and messy and the perfect thing to humble a mind bent on perfection. Yesterday was a “throw perfection out the window and just get messy” kind of day. I didn’t stress about pictures or lighting or not getting sprinkles everywhere… because you only live once. And there are worse things than finding sprinkles under your pillow.
The actual process of chocolate covered apples is a cinch! Just grab your apples, some chopsticks, and melted chocolate and you’re ready to roll. You can fancy your apples up with whatever tickles you; we used crushed pretzels, m&ms and sprinkles. Put sprinkles on anything and I’m half way to happy.
Chocolate Covered Apples
Makes 8 apples
1 pound milk chocolate, melted
1/2 pound dark chocolate, melted
8 large apples, kept cold in the fridge until needed
4 packages of chop sticks, broken in half
Toppings: Get crazy! I usually use toasted coconut, pistachios, sprinkles, crushed pretzels, graham crackers, cookies, granola, etc.
Line a large baking sheet with wax paper. Wash apples well and remove their stems. Once apples are fully dried, insert a chop stick deep into the core of each apple and place them in the refrigerator until needed. In a large bowl, combine the milk chocolate and dark chocolate, and melt in the microwave in 30 second increments (a double boiler would also work). Once all the lumps are gone and chocolate is completely smooth (really mix it well), dip each apple and roll it in the chocolate until completely covered. Allow excess chocolate to drip off the apple for a few seconds before rolling it in the toppings then placing it on the wax paper covered baking sheet. Once all apples are dipped and dressed in toppings, refrigerate until the chocolate is set.