Chocolate Covered GrapesChocolate Covered Grapes
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Keep these sweet, colorful and healthy-ish fruit bites in the freezer for those chocolate emergencies.
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1 lb California grapes
8 oz dark or semisweet chocolate
3 Tbsp coconut oil
Rinse and dry grapes. Freeze overnight.
Line a baking sheet with parchment paper.
In a double boiler or the microwave, melt the chocolate and coconut oil together. Remove from heat and stir for a minute or two until chocolate is smooth and not too hot.
One at a time, drop the grapes into the chocolate, then lift them out with a fork and set them on the parchment paper. Sprinkle immediately with sprinkles.
Alternatively, if you want your grapes to be smooth all the way around, use a toothpick to dip them into the chocolate, sprinkle with sprinkles, then let them dry on the toothpick (this will only take a few seconds) before popping them off onto parchment paper.
Enjoy fresh or store in the freezer!
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- We're making chocolate covered grapes today which might sound a little bit weird, but just go with me on this one. I'm gonna show you how awesome they really are. So, I have a pot of simmering water here with a heat-safe bowl over it, and I'm just gonna break up some chocolate. I like using either dark or semi-sweet chocolate for this, and chocolate chips would work too, and then I'm gonna add a little bit of coconut oil. This will help our chocolate firm up right when it gets onto the grapes. I'm just gonna stir this to help it melt down and get it nice and smooth. And another way that you could do this is just to microwave this in 30 second increments. So here's a little secret. This right here is also a great homemade magic shell. So, if you have a scoop of ice cream, you could pour it over your ice cream and then it'll harden immediately. But we're going slightly healthier today with grapes. These have been in the freezer overnight, so when they get dipped in this chocolate, the chocolate will harden immediately. I have a pan-lined with parchment, which is where we'll stick these when we're done, and then of course, you gotta have sprinkles. This is so easy, you just drop a grape into your chocolate. I have my two forks, I'll just pick it right up, let any excess chocolate drip off, and then we'll stick it right onto my pan. And as you can see, this one is already starting to harden, so I'm gonna get in here with these sprinkles. That one didn't work. Oh, these are hardening too quickly. Okay, third time's a charm. All right, so we'll pick this up and immediately we're gonna sprinkle it with sprinkles, so that they stick on there before the chocolate hardens. There we go, nailed that one. You can kinda do a few at a time, I wouldn't do too many at a time 'cause I don't wanna bring down the temperature of my chocolate too much. The first time you eat them, you might be a little bit weirded out, but then you realize how good it is. They're kind of light too. You think that you're about to have a truffle by the look of it, but then you have it and it's just a little bit of chocolate and a little bit of fruity sweetness, and not feel that bad about it 'cause you're eating fruit. And so, once you have a pan of these, you can just stick them back in the freezer or you can eat them all immediately. I could take down this whole pan right now. They're so good. I'm gonna eat one right now. These are just the perfect little bite of chocolate to have whenever you're having a chocolate emergency, so just keep these in the freezer and know that they're there for you.