Chocolate covered grape skewers are a delicious and easy-to-make treat that is perfect for any occasion.
The sweet and juicy grapes are perfectly complemented by the rich and creamy chocolate. This treat is also a great way to get your kids to eat their fruit.
Ingredients of Chocolate Covered Grape Skewers
- Fresh grapes (red or green)
- Dark chocolate or milk chocolate (whichever you prefer)
- Wooden skewers or toothpicks
- Toppings (optional): Chopped nuts, shredded coconut, sprinkles, or sea salt
Instructions
- Melt the dark and white chocolate, stirring in 1/2 tablespoon of coconut oil into each.
- Skewer 4 or 5 grapes on bamboo skewers.
- Dip the grapes into the dark chocolate and use a spoon to pour the chocolate over the grapes, covering them all, and then let the excess run back into the bowl.
- Place on a sheet of parchment paper to firm up.
- Once the dark chocolate is firm, drizzle the white chocolate on top.
- At this time you can cover the chocolate with sprinkles or sea salt or let it be.
- Refrigerate until ready to serve.
Tips
- For a creamier chocolate coating, add 1/4 cup of heavy cream to the melted chocolate.
- To prevent the chocolate from seizing, make sure to melt it over low heat and stir constantly.
- If you don’t have bamboo skewers, you can also use toothpicks.
- For a fun and festive twist, try using different colored grapes or drizzling the chocolate with different colored sprinkles.
- Chocolate covered grape skewers can be stored in the refrigerator for up to 3 days.
Chocolate Covered Grape Skewers
"Indulge in sweet perfection with Chocolate Covered Grape Skewers. A delectable treat to satisfy your cravings!"
Cuisine: Asian
Keywords: Chocolate Covered Grape Skewers
Recipe Yield: 1
Preparation Time: 15 Minutes
Cooking Time: 15 Minutes
Total Time: 30 Minutes
Recipe Ingredients:
- • Fresh grapes (red or green) • Dark chocolate or milk chocolate (whichever you prefer) • Wooden skewers or toothpicks • Toppings (optional): Chopped nuts, shredded coconut, sprinkles, or sea salt
Editor's Rating:
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