You’ll love these easy and yummy chocolate covered apple slices if you like chocolate apple combination. Semi-sweet chocolate covered apples with a white chocolate drizzle taste so delicious. It is very easy to turn this simple recipe into a Halloween treat!
Today I am sharing chocolate-dipped apple slices. You can simply dip apple slice into chocolate and drizzle white chocolate on top.
Or you can use the drizzles to make Halloween treats with apples just like I do now in this post.
You can make these chocolate covered apple slices with your kids easily. They can dip the apples into chocolate and decorate as they like.
I make a mummy design but you can be creative as much as you want; you can make spiders or other designs if you like.
If you are looking for an alternative to caramel apples, I believe you’ll enjoy these chocolate dipped apples.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- Apples– I use Granny Smith apple for a tangy flavor and Gala apple for a sweet flavor. My favorite is the ones with Granny Smith.
- Chocolate– I use semi-sweet 60% cocoa and white chocolate.
- Chocolate Chips– They are needed if you’ll make a Halloween mummy design. I use it for the eyes, if you don’t have it, you can make a dot with your melted chocolate as well.
I use wooden popsicle sticks.
Step by step instructions
First I wash the apples and dry them well. Then I cut the apples into 0.5 to 0.6inch (1.25-1.50 cm) thick slices. It makes almost 4 to 5 large and 2 small slices out of 1 medium-large apple.
I put the apple slices on a paper towel to let them dry as much as they can.
Next, I make a small slit to the bottom of the slices so I can insert the wooden stick easily.
Then I melt chocolate over bain-marie; I fill a medium saucepan that is large enough to hold a heat safe bowl and fill the saucepan with almost 1,2 to 2 inches (3-5cm) of water. I place it over med-high heat and bring it to a simmer.
When it simmers, I reduce the heat to medium and place the heatproof bowl that is full of chopped semi-sweet chocolate over the saucepan.
I make sure the bowl doesn’t touch the simmering water. If it does, you should reduce the water amount. I stir often with a spoon or spatula.
I dip the apples into chocolate. Chocolate reaches the meeting point of apples and sticks; this way the chocolate works as a glue.
In the beginning, I totally dip the apples into chocolate. But as I continue with other apples, the amount of chocolate becomes less.
So at this point, first I dip half of the apples and then spread it with a knife. I place the apples on a parchment paper covered baking sheet.
Then I place the chocolate covered apples into the fridge to let the chocolate set for almost 20 minutes.
While the chocolate is setting, I melt the white chocolate over a bain-marie.
I place the melted chocolate into a piping bag (if you like, you can use a ziplock bag) and make a small cut from the top.
If you don’t want a Halloween design, simply drizzle white chocolate over the apples.
For a Halloween design, I pipe small circles to make the eyes and add chocolate chips over the white circles. You can use the front side or the back of the chips, they both look good.
Then I start to drizzle the chocolate avoiding drizzling the eye part. I keep the slices in the fridge until ready to serve.
I hope you enjoy these chocolate covered apples either with a simple drizzle or with a Halloween design!
You should keep these chocolate covered apples in the fridge. It is best served the same day as juice of the apples starts to release. I made a test and in my case the juice that released from the sides wasn’t too much, it didn’t affect the taste and I consumed it within 48 hours. But for the best results you should serve it the same day.
Other Apple Recipes You May Enjoy!
- Caramel Apple Oatmeal Bars
- Puff Pasty Apple Turnovers
- Apple Crisp Cookie Cups
- Easy Apple Crumble Recipe
- Apple Crumble Muffins
- Dried Apples
Chocolate Covered Apple Slices
- 2 large apples*
- 360 g (12.7 oz) semi-sweet chocolate 60% cocoa, roughly chopped
- 130 g (4.6 oz) white chocolate, roughly chopped
- 24 pieces small chocolate chips**
- Line a baking sheet with parchment paper or silpat and set aside.
- Wash the apples and dry well. Cut the apples into almost 0.5-0.6 inch (1.25-1.50 cm) thick slices. Don’t cut thinner than ½ inch (1.25 cm) as it may be hard to insert the sticks in the next step.
- Place the apple slices on a paper towel to let them dry as much as they can. Make a small slit to the bottom of the slices so you can insert the wooden sticks easily.
- Melt the chocolate over bain-marie. Place a medium saucepan(that is large enough to hold a heatproof bowl) with almost 1.2 to 2 inches (3 to 5cm) of water over med-high heat and bring to a simmer. When it simmers, reduce the heat to medium and place the heatproof bowl that is full of chopped semi-sweet chocolate over the saucepan. Make sure the bowl doesn’t touch the simmering water. If it does you should reduce the water amount.
- Dip the apples into the melted chocolate and place on a parchment covered baking sheet. Once apples dipped into chocolate, chocolate should reach the meeting point of the apples and the sticks. So chocolate can work as a glue. In the beginning, you can dip some of the apple slices into chocolate completely but as you continue, there will be a small amount of chocolate in the bowl. At this point, first, dip half of the apple slices and then spread the chocolate with a knife. Place the chocolate covered apple slices into the fridge to let the chocolate set for almost 20 minutes.
- Start to melt the white chocolate over bain-marie as the chocolate covered apples start to set in the fridge. Place the melted chocolate into a piping or a ziplock bag. Let the white chocolate be in a pipeable consistency. When ready, cut a small piece from the edge. If you don't want a Halloween design, simply drizzle the melted white chocolate over the apples. For a Halloween design pipe small circles to make the eyes. Put the chocolate chips over the white circles. Drizzle the white chocolate to give a mummy shape without drizzling to the eye section.
- Keep in the fridge until ready to serve.
Update Notes: I originally shared this recipe on Oct 18, 2019. Today I republish it with extra information.