Recipe: Rainbow Chocolate Apples
Jun 26 2009 by Gary Briton, Liverpool Daily Post
THERE are lots of good recipes out there that use fruit as the starting point for desserts, and this easy chocolate version of the toffee apple is one that is fun to make and healthy, too.
Ingredients (Serves 2)
2 Golden Delicious Apples
2 Lolly Ice Sticks
250 grams of milk or plain chocolate
A small tub of Hundreds and Thousands
Method
1. Push a lolly ice stick firmly through the top of each apple where the stalk is located. Make sure it pierces the apple to about 4cm.
2. Place a pan of water on to heat until simmering (just bubbling) and place a bowl on top of the pan. Make sure it is big enough to sit on top of the pan without falling into it. Break up the chocolate into small pieces and place in the bowl over the simmering water until melted. You can start the chocolate off melting by giving it 10-20 seconds in a microwave first.
3. Coat each apple carefully with the chocolate, turning it around so that most of it is covered. Let the extra chocolate drip back into the bowl for a few seconds, then stand each chocolate apple in a mug and leave to cool for 30 seconds.Pour some hundreds and thousands onto a saucer and roll each apple in them.
4. Return to the mug and the fridge until chocolate is hard.
* GARY BRITTON is head chef at OSQA restaurant and deli, on Liverpool's Oldham Square
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