Dark Chocolate Dipped Oranges

Did you know that bittersweet chocolate is likely to have less added sugar than your typical fruit jam? A higher level of cacao (the percent listed on the package) means less sugar and more antioxidants. And to my mind, it also translates to more flavor that is a delicious match for fresh fruit. While strawberries seem to be the default option for dipping into chocolate,  there’s no reason other fruits can’t pair up just as well.

Since we are deep into citrus season, let’s skip the berries until spring and reach for a juicy orange instead. All that’s needed is a peeled piece of fruit and a small handful of chopped chocolate. It’s fast and easy enough for a weekday dessert, but the recipe can also be scaled up and served when company comes.

As an aside, if you or your little ones are devoted milk or semi-sweet chocolate fans, no judgement here. Use what you love; this is a very modest treat either way.

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Bittersweet Chocolate-Dipped Orange

Feel free to enjoy these like you might fondue, dipped and eaten on the spot while the chocolate is still warm. Alternatively, let them cool and firm up on a baking sheet. They are best eaten within a day of being made, but are not likely to last past the first hour.

Ingredients

• 1 large seedless orange
• 1/4 cup chopped dark chocolate or dark chocolate chips

Instructions

1. Cover a baking sheet with parchment or waxed paper.
2. Peel the orange and pull apart the sections. Remove as much of the pith as you can.
3. Put the chocolate in a microwave-safe ramekin or small bowl and microwave on high in 30 second bursts, stirring after each one, until smooth and runny (1 to 1 1/2 minutes in total).
4. Dip each orange section into the chocolate to coat it halfway up the side. A spoon may help here. Eat on the spot, like fondue, or lay on the parchment paper to cool. You can expedite the cooling process by putting the sheet pan in the fridge.