(Channeling my inner Sophia Petrillo): Picture it. Valentine's Day 2018.
Mr. E and I were driving in from out-of-town and I knew I wouldn't have the time (or energy) to bake a Valentine's Day dessert. So, before we left, I bought some chocolate and strawberries to dip when we got home.
Unfortunately, several of the strawberries were mushy and weepy. Not what I had in mind. I dipped the few good ones and then opened the fridge to spy a produce drawer full of clementines. Why not try it?
I've talked before about how I used to have an aversion to chocolate and orange together. I got over it. (PSST...make this, too.)
These really couldn't be easier to make...and I think I might like them BETTER that chocolate-covered strawberries. Really! They're so bright and fresh tasting - the perfect one-bite little burst of citrus and chocolate. I'm not going to tell you how many I ate yesterday, but....let's just say that I got my daily allowance of Vitamin C.
A few tips:
- be sure to remove as much of the stringy insides and pith as possible.
- use Ghirardelli melting chocolate. It really tastes the best.
- for the white chocolate drizzle, it's easier to put the white chocolate in a piping bag rather than drizzling from a fork.
- mini chips are fun for topping as well. More chocolate, more better.
You probably don't need a recipe to make these, but if you're like me, you might like something printed out just for reference. Here you go:
Chocolate-Covered Clementines
clementines, peeled and separated into segments, white pith and strings removed
Ghirardelli dark chocolate melting wafers
Ghirardelli white chocolate melting wafers
mini chocolate chips
Line a cookie sheet with waxed paper.
Melt the chocolate according to the directions on the package. If using the white drizzle, melt it first. Pour into a disposable piping bag. Snip the tip before using.
Dip half of each clementine segment into the melted chocolate. Place on the lined cookies sheet. Dip about 4 segments at a time, then add the white drizzle or mini chips (or sprinkles, etc.).
Place the cookie sheet in the refrigerator to set for at least 15 minutes. Serve or store in the fridge. Once set, you can place in a container, but keep refrigerated.
Have you ever made chocolate-dipped clementines?
