Dry slices of clementine in a low oven and dip in chocolate for a homemade sweet that beats out super sugary Halloween candy.
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3 hrs 50 mins
small clementines, thinly sliced
bittersweet chocolate, finely chopped
Step 1In a medium skillet, combine sugar and 1 1/2 cups water on low until sugar has dissolved. Add clementine slices and cook 1 hour.
Step 2Heat oven to 200°F. Transfer clementines to a baking sheet lined with a nonstick liner and bake, turning twice, until dried, about 2 1/2 hours. Let cool.
Step 3Once cool, make ganache: Place chocolate in a medium bowl. In a small saucepan, gently heat heavy cream on medium, then pour over chocolate. Let sit 10 minutes then stir until melted and smooth. Dip half of each clementine slice into chocolate, then return to baking sheet and let set, about 1 hour.
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants.
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