These are a really good dessert. I started making them when I had extra chocolate from truffles, and extra oranges, and decided to mix ‘em together to see what happened. The result was heavenly. Any citrus fruit works, but clementines and blood oranges are my favorites for it. If you use clementines, you’ll only need six, rather than four. Just make sure that you use something without many seeds. The chocolate and citrus pair really well together, combining chewy and tart with crunchy and bittersweet. I make these as little gifts a lot., and they’re always popular.
- 4 oranges
- One 10 oz bag of dark chocolate chips, or 10 oz of baking chocolate
- Wax paper
- A cookie sheet
First, peel and segment oranges and put the wedges into a bowl. If they have any seeds, remove them and dry the segment if you release any juice.
Next, cover the cookie sheet with wax paper.
Put your chocolate into a bowl and microwave it for fifteen seconds at a time, stirring after each round, until it’s warm and melted. You can also use a double boiler to melt the chocolate, but this is simpler. Then take the orange wedges, roll them in the melted chocolate until totally covered, and place them onto the wax papered cookie sheet.
Once you’ve dipped all the wedges, place them in the fridge for at least half an hour until the chocolate shell is hard, and remove them just before serving.