Chocolate-Covered Clementines Recipe

Chocolate-Covered Clementines Recipe
Staff Writer
Chocolate Covered Clementines

Erin Swing

Chocolate Covered Clementines

Winter brings a bounty of citrus; my favorite being clementines. While living in Spain last winter, we made a chocolate fondue with fresh fruits one night as a special treat. It proved to be very indulgent, fun yet healthy, and the clementines with chocolate revealed to be a much loved combination.

Upon returning home to the U.S., chocolate-covered clementines became one of my go-to simple and healthy desserts for entertaining — fun finger food. Clementines work so well because the thin membrane keeps the segment contained and does not water down the thick chocolate ganache dip.

If you're looking for ways to cut down on heavy desserts and eat lighter, then by using fresh fruit and not adding any sugar, this treat becomes a healthier choice. And with only three ingredients, it is super easy to make.

Ingredients

  • 300 grams (1 ½ cups) chocolate chips, semi-sweet
  • 100 grams (½ cup) heavy cream
  • 4-6 clementines, peeled, cleaned and separated 

Directions

Put the chocolate chips into a small or medium-sized microwave-safe bowl. In a small saucepan, heat the cream until boiling.

Meanwhile, microwave the chocolate chips for 30 seconds. Immediately pour the boiling cream on to the chocolate chips. With a silicone spatula, constantly stir until it becomes smooth, making sure there are no clumps or bubbles. (Use care to not stir too vigorously, or you will add air.)

Then, dip each clementine segment into the chocolate ganache. Use care to not coat the segments too thickly. Put each dipped segment onto wax paper or parchment. Allow to set at room temperature for serving within a couple of hours. Or, place in the fridge if you prefer it colder, or plan on serving later. Arrange on platter and enjoy.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.