You’ll need to wait at least 2 weeks after starting the Blenheim Apricot Liqueur to make this boozy bonus from the strained fruit. If the apricots you use are on the small side, you’ll need another half recipe of the chocolate mixture for dunking.
- 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.