- Strained apricots from Blenheim Apricot Liqueur
- 1 cup semisweet chocolate baking wafers such as Guittard, or chopped semisweet chocolate
- 4 teaspoons extra-virgin olive oil
How to Make It
Pat apricots very dry. In a 2-cup glass measure, combine chocolate with oil. Microwave until smooth, 80 seconds, stirring every 20 seconds.
One at a time, dip apricots halfway in chocolate, letting excess drain off, and set on a parchment-lined baking sheet. Chill until chocolate firms, about 45 minutes.
Chill airtight with parchment between layers up to 3 weeks.