Chocolate-Dipped Blood Oranges with Sea Salt
A stunning 2-ingredient dessert featuring juicy blood orange segments half-dipped in dark chocolate and finished with flaky sea salt. Gluten-free, naturally sweet, and ready in 10 minutes.
Equipment
- Parchment paper or silicone baking mat
- Small microwave-safe bowl
- Paper towels
Ingredients
- 3 blood oranges peeled and sliced into ¼-inch rounds (about 12 slices)
- 6 oz dark chocolate melted (60-70% cacao)
- Flaky sea salt for sprinkling
Instructions
- Line a baking sheet with parchment paper or a silicone mat.
- Peel blood oranges and slice crosswise into ¼-inch thick rounds. Pat each slice completely dry with paper towels.
- Melt chocolate in a microwave-safe bowl in 30-second intervals, stirring between each round, until smooth and fluid.
- Hold each orange slice by one edge and dip halfway into melted chocolate, allowing excess to drip back into the bowl.
- Place dipped slice on prepared baking sheet and immediately sprinkle with a pinch of flaky sea salt.
- Repeat with remaining orange slices.
- Refrigerate for 15 minutes until chocolate is fully set.
- Let sit at room temperature for 5 minutes before serving for best texture.
Notes
Best consumed within 4 hours of making for optimal texture
Cara Cara oranges can substitute for blood oranges
Semi-sweet chocolate chips work well if you don't have a chocolate bar
Store in airtight container in refrigerator for up to 24 hours
Cara Cara oranges can substitute for blood oranges
Semi-sweet chocolate chips work well if you don't have a chocolate bar
Store in airtight container in refrigerator for up to 24 hours
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