The trees right now are an amazing mix of brilliant orange, gold and burgundy colors. My daughter and I were out the other evening taking a few photographs as the sun set at the end of a wondrous fall day. I was moved by a picture she took of me. She said, “mom, it really feels like you, out here in the freezing cold, racing against the setting sun and doing something you love”. What she didn’t realize, was that the best part of that evening was being out there with someone I truly love, her. I stood there watching the expression on her face, pure joy, with her red tipped nose and beautiful smile and couldn’t imagine being happier. I realize as I get older how important it is to recognize those fleeting yet magical moments in life. This post was supposed to be light and fun, about chocolate covered apple mummies, and yet somehow when I sat down to write this is what came to mind. There is something poetic and nostalgic about this time of year.
While Halloween has come and gone, fall is still alive and well. The smell of apples still lingers in the crisp air. I have really enjoyed apple season this year. I have a new apple cake with crumb topping that has become a cult favorite in my house (adapted from www.spendwithpennies.com). I also made a wonderful applesauce from Simple Recipes and some better-than-expected Chocolate Apple Pops from www.delish.com (Lauren Miyashiro)….
Now chocolate covered anything is usually a hit, but sometimes there’s just too much stuff on a chocolate covered pop, making it hard to enjoy and ultimately better to look at than to eat. But these pops are really good. And easy. And a great treat to bring to a family dinner party. My mother-in-law told me they were so beautiful and professional looking that I could sell them! I’ve made them a few different ways, first the chocolate dipped pop with colorful sprinkles and then the chocolate apple mummies (or ghosts).
4 large Honey crisp apples, cut into 4 thick slices each or cut into quarters (no core!)
16 Popsicle sticks
1 bag chocolate chips
¼ cup coconut oil or canola oil
1 cup white chocolate chips
Decorative candy: mini M&M’s, pretzel pieces, broken Oreos, candy eyes, chopped nuts, etc.
Take the cut apples, lay them flat, and insert a Popsicle stick through the bottom of the apple and parallel to the counter.
In a microwave safe bowl start to melt the chocolate chips. Start with 20 seconds and microwave in 10-second intervals until melted. The chips may be melted but still holding their shape. Whisk in 2 tablespoons of coconut oil until smooth and slightly thinned out. Use a bit more oil if needed. Dip the apple pops into the chocolate, allow the excess to drip off a bit and lay them out on a silpat lined (or waxed paper) rimmed cookie sheet. Put them into the refrigerator for about 10 minutes.
In a clean bowl melt the white chocolate chips the same way as the chocolate chips. Do not over melt. White chocolate is less stable and has a tendency to harden unexpectedly (especially from contact with water or heating too quickly). Whisk in the last tablespoon of coconut oil until smooth. Using a spoon or pastry bag, drizzle the white chocolate over the pops. Decorate with candy, lightly pressing the candy into the chocolate and allow to harden in the refrigerator for about 30 minutes.