Chocolate Dipped Clementines.
While I was scouring in the internet in search for a new steak recipe for Mr. How Sweet, I stumbled upon this treat of chocolate dipped clementines. Um… hello brilliance?
Chocolate dipped clementines just SPOKE to me. It sounded fabulous. Fresh and delicious but sweet and rich. And topped with salt! I can’t handle the love.
If I’m being honest, I must tell you that I got a little overzealous with the cake batter bark back in December, resulting in an outrageous amount of unused chocolate bars. I jumped at the chance to use one in another form other than just eating it straight from the foil. For breakfast.
Ooooomph. Help me.
Plus, is this not a fun snack?! I think it’s the best thing if you’re looking for a cool after school snack or even something mid-morning if you have a serious chocolate craving. For me, that’s… always.
And it’s healthy too. Fruit = healthy. Chocolate = antioxidants. SEE. I justify all the things.
This means I ate four times the recommended amount. I need my vitamins.
But really! This is a little dessert or snack that you don’t feel terrible about – even after eating an entire bowl of it. It’s also a super fun holiday appetizer or treat, because clementines are in season. And you’ll feel better about this than truffles. Trust me.
These are also so fresh tasting. Juicy orange with a touch of chocolate and sea salt. Really, I just feel that I hit the snack jackpot.
Chocolate Dipped Clementines
- 6 clementines, peeled and segmented (I also pulled off most pith)
- 1 3.5-ounce chocolate bar (I used Lindt 70% cocoa)
- coarse sea salt
Place the clementine slices on a parchment paper lined baking sheet. Melt chocolate in either the microwave or a double boiler - if microwaving, do it on 50% power for 30 seconds, stirring after, until melted. Dip half the clementine in the chocolate then sprinkle with sea salt. Continue with remaining slices.
Refrigerate for 10 minutes before serving. They stay great in the fridge!
You don’t even want to know how we went to town on these.
[photos by sarah fennel]