Chocolate Covered Cantaloupe Bites
Gluten free chocolate covered cantaloupe bites made with dark chocolate, coconut oil, and ripe cantaloupe melon balls. Three ingredients, twenty minutes, and the unexpected summer combination you will want to make on repeat.
Equipment
- Melon baller
- Toothpicks
- Microwave-safe bowl
- Rimmed baking sheet
- Parchment paper or silicone baking mat
- Paper towels
Ingredients
- 1 medium ripe cantaloupe halved and seeded
- 4 oz dark chocolate 70% cacao or higher, roughly chopped
- 2 teaspoon coconut oil
- Flaky sea salt to finish optional
Instructions
- Halve and seed the cantaloupe. Use a melon baller to scoop 20 to 30 spheres.
- Pat each melon ball completely dry with paper towels. Push a toothpick into the top of each.
- Refrigerate for 10 minutes. Line a baking sheet with parchment paper or a silicone baking mat.
- Combine dark chocolate and coconut oil in a microwave-safe bowl. Microwave in 30 second intervals, stirring between each, until smooth. Let cool 30 seconds.
- Dip each chilled melon ball by the toothpick into the chocolate, let excess drip off, and place on the prepared baking sheet.
- Sprinkle with flaky sea salt if using.
- Freeze for 15 to 20 minutes until the chocolate is fully set.
- Serve straight from the freezer.
Notes
Pat melon balls completely dry. Moisture causes the chocolate to seize.
Chill the cantaloupe in the fridge before dipping, do not freeze first. Chilled is the right balance for clean coating.
Coconut oil thins the chocolate so it sets in a thin, snappy shell instead of a thick coating.
Best the day they are made. Cantaloupe firms up icier the longer it sits in the freezer.
Chill the cantaloupe in the fridge before dipping, do not freeze first. Chilled is the right balance for clean coating.
Coconut oil thins the chocolate so it sets in a thin, snappy shell instead of a thick coating.
Best the day they are made. Cantaloupe firms up icier the longer it sits in the freezer.
Tried this recipe?Let us know how it was!