Chocolate-Dipped Clementines

We’ve got boxes of clementines around the house this time of year. Peeled and dipped in chocolate, this citrus fruit turns into a perfect dessert to serve with tea and espresso. A light sprinkle of coarse French sea salt heightens the flavor of the antioxidant-rich chocolate.


Chocolate-Dipped Clementines
Makes about 54 pieces

7-8 medium clementines
4-ounce dark chocolate bar (60-70% cocoa), finely chopped
Sea salt

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.

Nutrition Info (3 pieces):
Calories: 44
Total Fat: 2 grams
Saturated Fat: 1 gram
Total Carbohydrate: 6 grams
Protein: 1 gram
Sodium: 237 milligrams
Cholesterol: 0 milligrams
Fiber: 1 gram