Name: Chocolate Covered Apples Recipe
Prep time: 135 min
Cook time: 15 min
Yield: 4
Cuisine: Americana
Ingredients: 4 cups Hershey's Bitter Chocolate Pastry Bar; water, for the double boiler; 3 cups Hershey's Cookies 'n' Creme Chocolate Bar; water, for the double boiler; 2 cups Hershey's Milk Chocolate Chips; water, for the double boiler; 4 apples; Wooden stick; ribbon, for decorating the apples

Preparation

15 mins

Low

Chop the Hershey's Bitter Chocolate Piping Bar into small pieces so that it melts more easily and set aside. Repeat the process with the Hershey's Cookies 'n' Creme Chocolate Bar, cutting it into small pieces for quick melting. Remove the stem from the apples and insert the wooden stick, but remember it should have a pointed end for easier insertion into the apple. Make sure not to pierce through the apple, as you only need to insert it halfway. Heat some water in a pot over medium heat, and when it is hot enough, place a bowl on top with the Hershey's Bitter Chocolate Piping Bar and melt using a double boiler. Stir constantly with a spatula until fully melted, remove from the pot and immediately dip three of the apples, ensuring they are completely covered. Place the covered apples on a tray lined with wax paper and let dry. Place the remaining Hershey's Bitter Chocolate Piping Bar in a piping bag to decorate the apples. Melt the Hershey's Cookies 'n' Creme Chocolate in the same way as in the previous step; melt by stirring constantly with a spatula to help it melt more easily and quickly. Remove from the pot and dip the last apple. Place it on the tray lined with wax paper. Let it dry and apply a second layer. Place ¾ of the melted Hershey's Cookies 'n' Creme Chocolate in a piping bag to decorate the apples. Place the Hershey's Milk Chocolate Chips in a bowl and melt using a double boiler, as in the previous steps, stirring constantly with a spatula to help it melt completely. Remove from the pot and dip the last apple. Place it on the tray lined with wax paper and let dry. Put some in a piping bag and set aside. Decorate the apples: For the white apple, use the melted chocolate from the Hershey's Milk Chocolate Chips piping bag and create lines all over the apple in all directions, leaving only a small space where we will place the eyes. The lines should overlap to simulate a mummy. Place on a tray lined with wax paper and let dry. For one of the dark apples, use the Hershey's Cookies 'n' Creme Chocolate piping bag and follow the same procedure of overlapping lines in all directions, leaving space for the eyes. Place on the tray and set aside. For the two remaining apples, place two fondant eyes in the center and add a dot on each eye along with a line to form the eyelids using the Hershey's Bitter Chocolate Piping Bag. Then, use the Hershey's Cookies 'n' Creme Chocolate Piping Bag to create zigzag lines for the mouth. Let the chocolate-covered apples dry for 30 minutes. To finish the mummies, use the Hershey's Cookies 'n' Creme Chocolate piping bag to create the eyes in the space left between the lines. Let dry for 20 minutes and finally, add a dot on each eye with the Hershey's Milk Chocolate Chips piping bag. Let cool for 30 minutes. Finally, place an orange ribbon on each of the chocolate-covered apples.

Chocolate Covered Apples Recipe

Ingredients

Preparation

Nutritional information

Presentation

Tips

Chocolate Covered Apples Recipe

Ingredients

Preparation

Nutritional information

Presentation

Tips

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