Chocolate Covered Peaches: How to Make

Peach season is upon us, and there is nothing better than fresh peaches covered in chocolate! It's the easy recipe you need for busy weekdays and care-free weekends in the summer months. Or, you can be like me and have chocolate-covered peaches as a mid-afternoon snack. I mean, this treat is made with pretty healthy ingredients, so why not?! 

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It's fun to make things with in-season produce. It really feels like a coastal grandmother moment. All you need is a flowy button-down and festive music in the background to fit right into a Nancy Meyer's movie. Where was I going with this again? Oh right! Peaches are in season and dipping them in chocolate is the most simple way to elevate them to dessert fare.

If you're looking for other chocolate recipes and summer desserts, you must check out my giant gluten-free chocolate chip cookie and my tahini brownie ice cream sandwiches.

Ingredients

• Dark Chocolate: I use Lindt 70% dark chocolate. It's gluten-free, delicious, and affordable. You will need two seven-ounce bars.
• Peaches: make sure they're ripe and juicy. You can tell by gently squeezing them. If they're soft to the touch, they're ripe.
• Unsalted Butter: unsalted butter is used to thin out the chocolate. I prefer using unsalted butter.
• Flaky Sea Salt: I always use Redmond's Real Salt.

See recipe card for quantities.

How to Make Chocolate-Covered Peaches

Line a baking sheet with parchment paper and set it aside.

Slice the peaches into halves and remove the pit. Then, slice the peaches into wedges and line them on the baking sheet.

Take a tea towel or paper towel and blot the peaches dry.

Place the baking sheet with the peaches in the freezer for 15 minutes.

Chop the chocolate bar up and put it in a large glass bowl. 

Add the tablespoon of unsalted butter.

Microwave for 30 seconds. Take out and stir. Microwave for 30 more seconds. Repeat this sequence until the chocolate is smooth. It takes about 1 minute and 30 seconds to melt the chocolate using this method.

Take a semi-frozen peach slice and dip it into the chocolate until it's covered halfway. Lay each peach back on the parchment paper-lined baking sheet.

Once all peaches are dipped in chocolate, sprinkle with the salt.

Let the peaches set for 15 minutes in the fridge on the baking sheet before serving.

Hint: To store, wrap the baking sheet in plastic wrap and store it in the refrigerator.

Equipment I Use + Love

• Cotton Dish Cloths - these are great for drying the peaches.
• Precut parchment paper - a must-have for any home cook or home baker.
• Glass mixing bowls - are a great alternative to plastic mixing bowls that can be toxic.
• Spatula - I love this spatula because it's very sturdy.
• Baking Sheet - great for chilling the peaches.

Variations

• Nutty - replace the salt with crushed nuts (pecans, cashews, peanuts).

Substitutions

• Watermelon - dip watermelon into the chocolate instead of the peaches. You can find my recipe for watermelon dipped in chocolate HERE.

How to Store Chocolate-Dipped Peaches

To store, wrap the baking sheet in plastic wrap and store it in the refrigerator for up to five days.

Frequently Asked Questions

Chocolate Covered Peaches: How to Make

Peach season is upon us, and there is nothing better than fresh peaches covered in chocolate! It's the easy recipe you need for busy weekends and care-free weekends in the summer months. Or, you can be like me and have chocolate-covered peaches as a mid-afternoon snack.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine American

Servings 8 people

Equipment

• Cotton Dish Cloths
• Precut parchment paper
• Glass mixing bowls
• Spatula
• Baking sheet

Ingredients

  

1x2x3x

• 7 ounces dark chocolate
• 3 peaches sliced into wedges
• 1 tablespoon unsalted butter
• 1 teaspoon salt

Instructions

 

• Line a baking sheet with parchment paper and set it aside.
• Slice the peaches into halves and remove the pit. Then, slice the peaches into wedges and line them on the baking sheet. Take a tea towel or paper towel and blot the peaches dry.
• Place the baking sheet with the peaches in the freezer for 15 minutes.
• Chop the chocolate bar up and put it in a large glass bowl.
• Add the tablespoon of unsalted butter.
• Microwave for 30 seconds. Take out and stir. Microwave for 30 more seconds. Repeat this sequence until the chocolate is smooth. It takes about 1 minute and 30 seconds to melt the chocolate using this method.
• Take a semi-frozen peach slice and dip it into the chocolate until it's covered halfway. Lay each peach back on the parchment paper-lined baking sheet.
• Once all peaches are dipped in chocolate, sprinkle with the salt.
• Let the peaches set for 15 minutes in the fridge on the baking sheet before serving.

Notes

Blot the peaches dry with a towel before freezing. The peaches don't need to be totally frozen. Try to leave them in the freezer for 15 minutes before dipping the peaches in chocolate.

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