Recipe courtesy of Dana Angelo White, M.S., R.D., A.T.C.
Recipe courtesy of Dana Angelo White, M.S., R.D., A.T.C.
Watch how to make this recipe.
Chocolate-Dipped Clementines
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- Level: Intermediate
- Total: 25 min
- Prep: 15 min
- Inactive: 10 min
- Yield: About 54 pieces
-
- Nutritional Analysis
- Per Serving
- Calories
- 44
- Total Fat
- 2 grams
- Saturated Fat
- 1 grams
- Sodium
- 237 milligrams
- Carbohydrates
- 6 grams
- Dietary Fiber
- 1 grams
- Protein
- 1 grams
- Level: Intermediate
- Total: 25 min
- Prep: 15 min
- Inactive: 10 min
- Yield: About 54 pieces
-
- Nutritional Analysis
- Per Serving
- Calories
- 44
- Total Fat
- 2 grams
- Saturated Fat
- 1 grams
- Sodium
- 237 milligrams
- Carbohydrates
- 6 grams
- Dietary Fiber
- 1 grams
- Protein
- 1 grams
Ingredients
Directions
- Line a baking sheet with parchment paper. Peel and segment clementines, set aside. Gently melt chocolate in a small bowl in the microwave or over a double boiler. Working in small batches, dip segments in chocolate and transfer to parchment-lined sheet. Immediately sprinkle segments with a few grains of salt before the chocolate begins to set. Once all pieces have been dipped, set the sheet aside until chocolate hardens. To quickly harden chocolate, transfer baking sheet to the refrigerator for 10 minutes. Serve at room temperature.
