Imagine the largest apples you can find covered in layers of rich, creamy chocolate, sometimes on top of a caramel layer, other times in place of it. The chocolate coating may be flavored for grownups with orange- or coffee-flavored liqueur, or a touch of creme de menthe. Top a chocolate apple with drizzled white chocolate or chopped nuts, or sprinkle on other ingredients to create the perfect gourmet confection.
Things You'll Need
- Very large Granny Smith apples
- Cake pop sticks
- Large microwave-safe bowls or double-boiler
- Varieties of chocolate for dipping
- Flavored liqueurs, optional
- White chocolate, melted
- Small bowls
- Candy sprinkles, dragees and other toppings
- Minced nuts
- Waxed paper
Wash the apples and dry them completely so the coatings adhere properly.
Insert the sticks fully into the top center of each apple, where the stem would be. Push the sticks at least an inch into the apples, so the apples don't fall off during the coating process.
Melt the chocolate in the microwave or on the stove using a double-boiler. For large apples, melt about 3 ounces of chocolate per apple. Add small amounts of flavored liqueurs to taste, if desired, and blend thoroughly into the melted chocolate.
Remove the melted chocolate from the stove, if using a double-boiler. Continue stirring if needed to keep the chocolate dip smooth. Pick up an apple by the stick and carefully dip the apple into the coating, turning slowly to coat the entire apple evenly. If you are using more than one coating, let the first coat dry completely before dipping it into the second flavored coating.
Dip the coated apple into toppings before the final layer of coating is dry. Choose colorful sprinkles, elegant silver dragees or crunchy minced nuts. Sprinkle on shredded coconut, crushed cookies or minced pistachios, or melt white chocolate and drizzle it over the top and sides of the coated apple.
Place the coated apples, stick side up, on pieces of waxed paper until they are completely set. If you don't have waxed paper, used aluminum foil sprayed lightly with cooking spray. Keep the chocolate-dipped apples in the refrigerator to keep the coatings from melting.