Three-Ingredient Cranberry Chocolate Bites
Freezing slices of canned jellied cranberry sauce then coating them in a snappy chocolate shell transforms a Thanksgiving side into an irresistible sweet treat, perfect all year round. Thanks to cranberries’ high pectin level, which delivers its characteristic jelly consistency, plus the hefty amount of corn syrup that is commonly found in canned cranberry sauce, these cranberry slices develop a smooth, fudgy, sorbet-like texture when frozen. (Watch Carolina Gelen make this dish in this video.)
Yield
8
Time
2 hours 45 minutes
Ingredients
1 (14-ounce) can jellied cranberry sauce
400 grams dark chocolate, chopped (2 ½ cups)
3 tablespoons/45 grams coconut oil
Instructions
Step 1
Select a baking sheet that is small enough to fit in your freezer then line it with parchment paper. Slice the jellied cranberry sauce into 8 rounds. Place the rounds on the baking sheet. Freeze the cranberry sauce for at least 2 hours, until the exterior is solid to the touch. The jelly should be easy to hold and less bouncy to the touch.
Step 2
To a microwave-safe bowl, add 300 grams/about 1 ⅔ cups of the chocolate and the coconut oil. Melt in the microwave, mixing at 15-second intervals. (Or, you can melt them in a heatproof bowl set over a saucepan of simmering water.) Add the remaining chopped chocolate to the melted chocolate and mix until melted.
Step 3
Line another small baking sheet with parchment paper. Work with two frozen cranberry slices at a time since they thaw in a matter of minutes. If there is any noticeable condensation on the cranberry slices, pat them dry using a paper towel to prevent the chocolate from sliding off. Working quickly, dip each round in the melted chocolate, coating both sides by flipping the rounds with two forks. Place each chocolate-covered cranberry round on the baking sheet. Repeat with the remaining rounds. If the chocolate in the bowl hardens slightly, reheat in the microwave for a few seconds.
Step 4
Place the pan in the freezer. (Pour any leftover chocolate on parchment paper, cool to harden and reserve for another use.) Freeze the cranberry rounds until the chocolate is fully hardened, at least 30 minutes. Store in an airtight container, in the freezer, for up to two months. Serve the cranberry chocolate bites directly from the freezer.
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