The 3-Ingredient Dessert I'm Making From Now On—It's My Favorite

My brother and I meet weekly to catch the latest episode of Binging with Babish on YouTube. Andrew Rea’s mix of chef know-how and chaotic energy makes for highly entertaining TV. A recent episode—where he "fixed" some of his viewers' wildest recipes—had me pausing mid-bite to pull up the notes app on my phone and type up some ideas.

One submission featured green grapes dipped in dark chocolate—a combination that sounded promising but, according to Andrew, ended up tasting like dirt. His fix? Swap dark chocolate for white and try the method with green and red grapes. While I’m typically a dark chocolate fan, I had to try this one out.

How To Make This Three-Ingredient Dessert 

Wash and dry a bunch of green or red grapes. In a microwave-safe bowl, melt eight ounces of white chocolate on half power in 30-second bursts, stirring after each, for about two minutes or until melted. Use a fork to dip a bunch of grapes into the chocolate to coat them fully. Set them aside on a plate or a parchment-lined tray. Sprinkle with flaky salt and let cool for five to 10 minutes, then enjoy!

While I ate my entire batch in one sitting (it’s fruit, right?), you can store the grapes in a zip-top bag in the fridge for a day or two or in the freezer for even longer—at least a few weeks if you can resist them.

My favorite combination is green grapes with white chocolate. The grapes' natural tartness complements the chocolate's sweetness. If you like sweeter desserts, choose red grapes. 

Tips for Making Chocolate-Covered Grapes

"How hard could dipping grapes in chocolate be?" I thought before coating every surface in my kitchen with white chocolate. While this recipe is as easy as it gets, a little prep goes a long way in keeping things neat and stress-free. Once your chocolate is melted, you’ll want to have your grapes ready to go.

First, dry your grapes thoroughly. Any moisture can cause the chocolate to seize, turning it grainy and gross. Pop the grapes in the freezer for 10 to 15 minutes before dipping for an extra-refreshing twist. The chill slightly mutes their sweetness, and the contrast between the cold fruit and crisp chocolate is next-level.

If individually dipping is a bit too tedious, you can dunk the grapes by the bunch or pop them on a skewer and coat them fondue-style. Twist and shake off any extra chocolate as you lift them.

When setting the chocolate, a parchment-lined baking sheet is your best friend. Place a cooling rack over the baking sheet to minimize excess chocolate pooling at the base and let the extra drip off. But if you’re all about thick chocolate coatings, feel free to skip this step.

If your chocolate hardens mid-dip, a quick 15-second zap in the microwave (followed by a good stir) will bring it back to a smooth, dippable consistency.

While Andrew stuck to a simple sprinkle of Maldon flaky salt, the choice of toppings is endless: Sprinkles for kids? Crushed nuts for a little more texture? Or toasted coconut for a tropical vibe. All are solid options for my next sugar craving.