I’m only slightly embarrassed to call dipping fruit in chocolate a “recipe,” but these chocolate-covered grape skewers are so good they deserve the title.
If you haven’t been dipping grapes in chocolate yet, you must try this. They might just replace chocolate-covered strawberries as my favorite lighter dessert—after all, fruit equals virtue, right?
The method is embarrassingly simple: wash and dry plump seedless grapes thoroughly. I prefer “plump” as a descriptor, though it’s one of those words that can make people squirm. Regardless, they should be very dry so the chocolate adheres neatly.
Thread four or five grapes onto bamboo skewers for easy serving. Dip each skewer into melted dark (or milk) chocolate, using a spoon to help coat the grapes and letting any excess drip back into the bowl. Transfer the skewers to parchment paper to set. Once the dark chocolate has firmed, drizzle with melted white chocolate for contrast and presentation.
These skewers are perfect for parties because you can make a large batch ahead of time and arrange them when guests arrive. They’re also ideal for a quick snack—treat yourself to a few for an afternoon pick-me-up or even a playful breakfast.
Embarrassingly Easy Chocolate Covered Grape Skewers
1
bunch of skewers!
30 mins
Ingredients
- 1 1/5 cups seedless black grapes
- 6 ounces high-quality dark chocolate, melted
- 3 ounces high-quality white chocolate, melted
- 1 tablespoon coconut oil
- Optional toppings: sprinkles, sea salt
Instructions
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Wash and dry the grapes thoroughly so the chocolate adheres. Melt the dark and white chocolate separately, stirring about 1/2 tablespoon of coconut oil into each to produce a firmer, shinier coating.
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Thread 4–5 grapes onto bamboo skewers. Dip each skewer into the dark chocolate, using a spoon to help coat the grapes and letting excess chocolate drip back into the bowl. Place coated skewers on parchment paper to set.
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When the dark chocolate is firm, drizzle with the melted white chocolate. Add sprinkles or a light sprinkle of sea salt if you like. These keep their firmness at room temperature, but chill them for the best flavor and texture.
Go ahead — I give you full permission to eat them all.