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Wash and dry apples. Remove stems. Insert one wooden stick into the stem end of each apple. Set aside. Place nuts and cranberries in a deep bowl; set aside.
In a heavy small saucepan, melt bittersweet (or dark) chocolate, semisweet chocolate, cinnamon and, if desired, aniseed over low heat until melted, stirring constantly. Remove from heat.
Dip the bottom half of each apple into the chocolate, using a spoon to spread the mixture evenly over apple, if necessary. Allow excess chocolate mixture to drip off. Immediately dip apples into nuts and cranberries. Place apples, nut-side down, on wax paper for 30 minutes or until set. Discard any remaining chocolate mixture.
If desired, in a heavy small saucepan, melt white chocolate over low heat until melted, stirring constantly. Transfer melted chocolate to a small plastic bag. Snip a small hole in one corner of the bag. Hold apples by sticks and drizzle white chocolate over the coated portion of apples. Return apples to wax paper and let stand at room temperature for 30 minutes (or refrigerate for 15 minutes), until white chocolate is set.