Chocolate-Dipped Oranges

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Chocolate-dipped orange slices made with fresh oranges and melted chocolate. A simple, everyday two-ingredient treat you can make at home.

Prep Time15

Cook Time10

Course: Dessert

Cuisine: European

Diet: Vegan, Vegetarian

Servings: servings

Calories: 264kcal

Author: Adina

Prepare the oranges: Peel the oranges. Remove as much of the thick white pith as possible, especially on the rounded outside. Separate the oranges into slices.
2 oranges
Chop the chocolate very finely and place it into a heatproof bowl.
5.5 oz dark chocolate
Melt the chocolate (double boiler method): Fill a pot about halfway with water. Place the bowl with the chocolate on top of the pot. The bottom of the bowl should sit above the water and must not touch it. Heat the water gently and slowly melt the chocolate. Stir often.
Important: Do not let the water boil. If it starts to simmer, reduce the heat to very low or briefly remove the pot from the heat. Keep stirring until the chocolate is fully melted and smooth.
Melt the chocolate (microwave method): Place the finely chopped chocolate in a microwave-safe bowl. Heat it in short intervals of about 20 seconds. Stir well after each interval. Stop heating as soon as most of the chocolate is melted, then stir until smooth. Do not overheat, as chocolate burns easily in the microwave.
Dip the oranges: Immediately dip the orange slices into the melted chocolate, coating them about halfway. Gently shake each slice over the bowl to remove excess chocolate.
Let set: Place the slices on the prepared baking sheet and let the chocolate set. Let the chocolate set at room temperature for 30–45 minutes, or chill in the fridge for 15–20 minutes for faster setting.

Oranges: I used one orange and one blood orange, but you can use just one type. Mandarin or clementine slices work well, too.
Chocolate: I like these orange slices dipped in dark chocolate, but milk or white chocolate works too. If you use milk or white chocolate, add 1 teaspoon of coconut oil to the melted chocolate. Milk and white chocolate are thicker when melted. The coconut oil makes the chocolate smoother, so it coats the fruit more easily and sets in a thinner, more even layer.
Variations: Sprinkle a few chopped nuts or a pinch of sea salt for a variation.