Prep Time
22 Mins
Stand Time
1 Hour
Yield
Yield: 30 pieces (serving size: 2 pieces)
Photo: Plamen Petkov

How to Make It

Step 1

Peel a 4-inch-long-by-1-inch-wide strip of zest from orange. Very thinly slice zest crosswise into 1-inch-long strips. Place zest in a bowl with salt; rub salt into zest.

Step 2

Place about two-thirds of chocolate in a heatproof bowl over a pan of barely simmering water. Heat, stirring, until just melted. Remove bowl; stir in remaining chocolate until melted.

Step 3

On a parchment-lined baking sheet, arrange apricots in a single layer. Place a scant 1/2 tsp. melted chocolate in center of each apricot. (You may have extra chocolate.) Gently press a few strips of salted zest and 3 pumpkin seeds onto each. Let stand until firm, 1 to 2 hours.

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