Chocolate Covered Citrus
Chocolate
What You’ll Need:
🍊 4 citrus (Mandarins, clementines, tangerines, kumquats, Oranges, blood oranges, or sumo citrus)
🍫 1 cup dark chocolate or chocolate chips, finely chopped
🛢️ 1 tsp coconut oil (optional, for a smoother coating)
🧂 Flaky sea salt (optional, for garnish)
🥜 Chopped nuts (optional, for garnish)
🍩 Sprinkles (optional, for decoration)
Features:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Prepare the Citrus: Peel and separate the citrus into individual segments.
- Prepare the Chocolate: In a heatproof bowl, melt the dark chocolate with the coconut oil (if using) over a double boiler or in the microwave in 15–20 second intervals, stirring in between until smooth.
- Dip the Citrus: Line a baking sheet with parchment paper. Dip each citrus segment halfway into the melted chocolate, allowing excess to drip off. You can also drop the citrus pieces 1–2 at a time into the chocolate, then pick them up with a fork and let the excess chocolate drizzle off. Place on the prepared baking sheet.
- Add Toppings (Optional): While the chocolate is still wet, sprinkle flaky sea salt, chopped nuts, or sprinkles over the dipped segments.
- Set the Chocolate: Place the tray in the refrigerator for about 20–30 minutes, or until the chocolate is fully set.
- Serve & Enjoy! Enjoy immediately, or store in an airtight container in the fridge for up to 3 days.
Tips, Notes & Swaps:
Chocolate Covered Citrus
Ingredients:
🍊 4 citrus (Mandarins, clementines, tangerines, kumquats, Oranges, blood oranges, or sumo citrus)
🍫 1 cup dark chocolate or chocolate chips, finely chopped
🛢️ 1 tsp coconut oil (optional, for a smoother coating)
🧂 Flaky sea salt (optional, for garnish)
🥜 Chopped nuts (optional, for garnish)
🍩 Sprinkles (optional, for decoration)
Features:
Instructions:
- Prepare the Citrus: Peel and separate the citrus into individual segments.
- Prepare the Chocolate: In a heatproof bowl, melt the dark chocolate with the coconut oil (if using) over a double boiler or in the microwave in 15–20 second intervals, stirring in between until smooth.
- Dip the Citrus: Line a baking sheet with parchment paper. Dip each citrus segment halfway into the melted chocolate, allowing excess to drip off. You can also drop the citrus pieces 1–2 at a time into the chocolate, then pick them up with a fork and let the excess chocolate drizzle off. Place on the prepared baking sheet.
- Add Toppings (Optional): While the chocolate is still wet, sprinkle flaky sea salt, chopped nuts, or sprinkles over the dipped segments.
- Set the Chocolate: Place the tray in the refrigerator for about 20–30 minutes, or until the chocolate is fully set.
- Serve & Enjoy! Enjoy immediately, or store in an airtight container in the fridge for up to 3 days.
