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Halloween Chocolate Apples

Halloween Chocolate Apples

Recipe by April Carter

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INGREDIENTS

  • 250g plain, milk or white chocolate, chopped into small pieces
  • 6 small apples, chilled (look for children sized in shops)
  • 6 wooden lolly or kebab sticks
  • 50g brown fondant
  • Small amount of black, white, light brown and pink fondant
  • Small amount of icing sugar

METHOD

  1. To make Duggee’s face, kneed the brown fondant briefly and roll out onto a work surface dusted with icing sugar.
  2. Cut out 6 shapes for Duggee’s head and ears.
  3. Roll and cut out shapes for Duggee’s features in the same way and dampen with water to stick onto the head shapes.
  4. Line a baking tray with baking parchment.
  5. Gently melt the chocolate in a heat proof bowl over a pan of simmering water making sure that the water doesn’t touch the bottom of the bowl.
  6. Wash and dry the apples and push a lolly or kebab stick half way into each one with the stalk pointing upwards.
  7. Dip each apple in the melted chocolate, tap off the excess and place on the lined baking tray to set.
  8. Top with the Duggee decoration using some of the left over melted chocolate.

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