Chocolate-Dipped Apricots

Everything tastes better when its dipped in chocolate

Ingredients

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
Preparation

1. Pat apricots very dry. In a 2-cup glass measure, combine chocolate with oil. Microwave until smooth, 80 seconds, stirring every 20 seconds.

2. 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.

3. Chill airtight with parchment between layers up to 3 weeks.