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Dark Chocolate Dipped Fruit with Sea Salt

Dark Chocolate Dipped Fruit with Sea Salt

Snack
Prep Time
45min
Cook Time
30min
Servings
5
Calories
285
Chef's Note

For the most impressive presentation, use a variety of colorful fruits with contrasting textures. The key to perfect chocolate-dipped fruit is ensuring your fruit is completely dry before dipping and allowing your melted chocolate to cool slightly so it creates a thicker coating. For a dairy-free version, substitute coconut oil for butter. This elegant snack is best enjoyed the same day it's made, as the fruit will begin to release moisture after 24 hours.

Tags
dessert
chocolate
fruit
vegetarian
gluten-free
dairy-free option
elegant
sweet
sea salt
no-bake
Ingredients

  • 8 ounces high-quality dark chocolate (70% cocoa)

  • 1 tablespoon unsalted butter

  • 1 pound strawberries

  • 2 medium bananas

  • 1/2 small pineapple

  • 2 medium pears

  • 1 tablespoon flaky sea salt

  • 1/2 teaspoon vanilla extract

  • 1 teaspoon orange zest

  • 1/4 cup chopped pistachios

  • 1/4 cup toasted coconut flakes

Instructions
  • 1

    Wash all fruit thoroughly and pat dry with paper towels. It's crucial that the fruit is completely dry before dipping to ensure the chocolate adheres properly.

  • 2

    Line two large baking sheets with parchment paper.

  • 3

    Hull the strawberries, leaving the stems intact for easier handling.

  • 4

    Peel and slice the bananas into 2-inch chunks.

  • 5

    Core the pineapple and cut into 1-inch triangular wedges.

  • 6

    Core the pears and slice into 1/2-inch wedges, then brush lightly with lemon juice to prevent browning.

  • 7

    Arrange all prepared fruit on one of the lined baking sheets and refrigerate for 15 minutes to chill.

  • 8

    While the fruit is chilling, finely chop the dark chocolate and place in a heatproof bowl with 1 tablespoon of unsalted butter.

  • 9

    Create a double boiler by placing the bowl over a pot of simmering water (ensure the bottom of the bowl doesn't touch the water).

  • 10

    Stir the chocolate and butter mixture gently until completely melted and smooth, about 5-7 minutes.

  • 11

    Remove from heat and stir in 1/2 teaspoon of vanilla extract and 1 teaspoon of orange zest.

  • 12

    Allow the chocolate to cool for 5 minutes, stirring occasionally, until it reaches a good dipping consistency (not too runny, not too thick).

  • 13

    Remove the fruit from the refrigerator. Working with one piece at a time, dip each piece of fruit halfway into the melted chocolate.

  • 14

    Allow excess chocolate to drip off, then place on the second prepared baking sheet.

  • 15

    While the chocolate is still wet, sprinkle each piece with a small pinch of flaky sea salt.

  • 16

    For variety, sprinkle some pieces with chopped pistachios or toasted coconut flakes before the chocolate sets.

  • 17

    Transfer the baking sheet to the refrigerator and chill for 20 minutes until the chocolate is completely set.

  • 18

    Arrange on a serving platter and allow to come to room temperature for 5-10 minutes before serving for the best flavor and texture.

Nutrition Information (per serving)
285
Calories
3g
Protein
32g
Carbs
17g
Fat
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